Lipid components of mustard seeds (Brassica juncea L.) as influenced by cadmium levels A. GaurS. K. Gupta OriginalPaper Pages: 93 - 102
Effect of heat treatments on trypsin/chyomotrypsin inhibitor activity of red gram (Cajanus cajan L.) V. H. MulimaniS. Paramjyothi OriginalPaper Pages: 103 - 107
Traditional production and chemical composition ofNdaleyi, a Nigerian fermented pearl millet food I. NkamaE. S. AbboJ. O. Igene OriginalPaper Pages: 109 - 116
Effect of roasting and fermentation on viscosity of cereal-legume based food formulas J. F. WaninkT. van VlietM. J. R. Nout OriginalPaper Pages: 117 - 126
Effect of heat treatment and germination on alpha amylase inhibitor activity in chick peas (Cicer arietinum L.) V. H. MulimaniG. Rudrappa OriginalPaper Pages: 133 - 137
Changes in dietary fiber content and its composition as affected by processing of black beans (Phaseolus vulgaris, Tamazulapa variety) Enrique AcevedoLuis Velázquez-CoronadoRicardo Bressani OriginalPaper Pages: 139 - 145
Chemical composition and functional properties of blends of maize and bambara groundnut flours for cookie production M. A. AkpapunamJ. W. Darbe OriginalPaper Pages: 147 - 155
Nutritive value of baobab milk (gubdi) and mixtures of baobab (Adansonia digitata L.) and hungry rice, acha (Digitaria exilis) flours I. C. ObizobaJ. U. Anyika OriginalPaper Pages: 157 - 165
Production and storage stability of non-alcoholic pawpaw beverage powder J. K. MugulaF. L. KessyM. H. Lyimo OriginalPaper Pages: 167 - 173
Acceptability and keeping quality of soymilk in Tanzania A. P. MnkeniC. N. M. Nyaruhucha OriginalPaper Pages: 175 - 180
Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) flour A. C. DarioJ. M. Salgado OriginalPaper Pages: 181 - 186
