Effect of processing on the mycoflora and aflatoxin B1 level of a cassava-based product G. O. AdegokeO. F. A. AkinnuoyeA. O. Akanni OriginalPaper Pages: 191 - 196
The physico-chemical properties of the seed and seed oil ofJatropha gossipifolia O. OgbobeV. Akano OriginalPaper Pages: 197 - 200
The quality of tomato for canning as affected by combined chloride, nitrate and osmotic potential of the nutrient solution A. Albu-YaronA. FeiginI. Rylski OriginalPaper Pages: 201 - 210
Food potentials of some unconventional oilseeds grown in Nigeria — A brief review Gabriel I. O. Badifu ReviewPaper Pages: 211 - 224
Methionine-containing proteins in twoPhaseolus vulgaris cultivars with different methionine bioavailabilities Aswathi A. GeorgeBenito O. de LumenValdemiro C. Sgarbieri OriginalPaper Pages: 225 - 232
Changes in some constituents of pea seed during commercial canning Gaspar RosFrancisco Rincon OriginalPaper Pages: 233 - 240
A simple, low energy requiring method of coagulating leaf proteins for food use V. N. PandeyA. K. Srivastava OriginalPaper Pages: 241 - 245
In vitro availability of iron from selected nuts and oilseeds N. S. ReddyM. S. Hotwani OriginalPaper Pages: 247 - 250
Studies on the chemical composition and physico-chemical properties of seeds of some wild plants Ighodalo C. EromoseleCatherine O. Eromosele OriginalPaper Pages: 251 - 258
Effect of amino acid supplementation on protein quality of soy-based infant formulas fed to rats G. SarwarR. W. PeaceH. G. Botting OriginalPaper Pages: 259 - 266
Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process C. D. NwosuP. C. Ojimelukwe OriginalPaper Pages: 267 - 272
Alcohol production in submerged cashew pomace B. I. AderiyeU. V. Mbadiwe OriginalPaper Pages: 273 - 278
Characterization of Chilean hazel nut sweet cookies M. VillarroelE. BiolleyP. Ríos OriginalPaper Pages: 279 - 285
