Tepary beans (Phaseolus acutifolius var. latifolius): a potential food source for African and Middle Eastern cultures A. M. TinsleyJ. C. ScheerensM. J. Kopplin OriginalPaper Pages: 87 - 101
Physical and chemical characteristics of refined vegetable oils from rubber seed (Hevea brasiliensis) and bread-fruit (Artocarpus altilis) S. C. AchinewhuM. A. Akpapunam OriginalPaper Pages: 103 - 107
The influence of cultivar and plant age on the chemical composition of field-grown cassava leaves and roots Guillermo GómezMauricio ValdiviesoAmy T. Noma OriginalPaper Pages: 109 - 119
Evaluation of some quality characteristics in cassava storage roots Christopher WheatleyGuillermo Gómez OriginalPaper Pages: 121 - 129
Nutritive value of soybean, rapeseed and wheat proteins, and various blends of these vegetable proteins and their fractions in rats Jocelyne DelisleJean AmiotJ. D. Jones OriginalPaper Pages: 131 - 137
Changes in some enzyme activities and browning rate of apricots during storage Lily Vámos-VigyázóIldikó GajzágóMária Magdolna Kerek OriginalPaper Pages: 139 - 143
Studies on the adaptability of winged bean (Psophocarpus tetragonolobus (L.) DC) to marginal soil conditions under semi-arid sub tropics P. N. MisraGopal Misra OriginalPaper Pages: 145 - 151
Grain composition in some buckwheat cultivars (Fagopyrum Spp.) with particular reference to protein fractions Inayatullah TahirSikandar Farooq OriginalPaper Pages: 153 - 158
Effect of high and prolonged gari diets on some microsomal enzymes activities of rat liver F. C. ChilakaE. O. AnosikeO. Obidoa OriginalPaper Pages: 159 - 164
Nutritive quality and energy yield of high oil, opaque-2 and waxy maize hybrids compared to normal maize hybrids B. O. EggumJ. DumanovićM. Denić OriginalPaper Pages: 165 - 174
The influence of milling on the nutritive value of flour from cereal grains. 7. Vitamins and tryptophan M. HegedüsBirthe PedersenB. O. Eggum Short Communication Pages: 175 - 180
