Vol. 7 No. 2 (2020)

Published: 2020-07-02

Articles

Proximate and Sensory Properties of Moi-Moi Developed from Cowpea and Avocado Pear Seed Flour Blends

Emelike N.J.T, Ujong A.E, Achinewhu S.C

136-143
Evaluation of Bread Making Performance of Some Wheat Flour Brands Available in Nigerian Markets as Affected by Cassava or Sweet Potato Flour Inclusion

Gervase Ikechukwu Agbara, Iliya Ishira, Litini Afodia Kassum, Hadiza Kubura Lawan

144-153
Processing and Storage Impact on Carotenoid Contents and Functional Properties of Yellow Cassava Traditional Food Products

Lawal, Oluranti Mopelola, Badejo Adebanjo A, Fagbemi Tayo Nathaniel

154-162
Utilization of Food Processing Technologies by Women Farmers in Umuahia Agricultural Zone, Abia State, Nigeria

Nzeakor F. C, Ukoha J. C. I

163-170
Quality Attributes of Yam (Dioscorea rotundata) Flour as Affected by Some Processing Parameters

Orhevba B. A, Ajiboye M. O

171-177
Storage Effects on Microbiological and Some Antioxidant Potentials of Partially Substituted Bread Produced from Wheat Flour and Fresh Coconut Meat

Akinyede A. I, Akande M. O, Babatuyi C. Y, Oguntuase S. O

178-188
Assessment of the Processing Effects of Fresh Solanum Anguivi Berries on Biochemical Contents and Functional Properties of Powder

Bio Sigui Bruno BAMBA, Marie Stella Hermance AKRE, N’Guessan Ysidor KONAN, Ayemene Cedrick Ardin KOMENAN, Joelle-Annabelle N’GOUIN, Yade Rene SORO

189-201
Preservative Effects of Ginger (Zingiber officinale), Tumeric (Curcuma longa) Extract and Citric Acid and Pasteurization on the Nutritional Quality and Shelf Life of Tiger-Nut Non-Dairy Milk

Olasunmbo A Ajayi, Toluwalope I Bankole

202-211