2017 - Volume 4 [Issue 1]

2017 - Volume 4 [Issue 1]

Original Research Article

EFFECT OF CONCENTRATION OF TRADITIONAL DE-BITTERING AGENT ON THE PROXIMATE COMPOSITION, AMINO ACIDS, ANTI-NUTRIENTS AND ORGANOLEPTIC QUALITY OF Lasianthera africana LEAF

UFOT EVANSON INYANG, UKPONG S. UDOFIA

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EFFECT OF GINGER EXTRACT ON THE PHYSICO-CHEMICAL PROPERTIES, NUTRITIONAL COMPOSITION AND SHELF-LIFE OF TOFU (beske)

AJAYI OLASUNMBO ABOLANLE, ODESANMI OLUWATOBILOBA OLUWADOLAPO, AKINWUNMI OLUWABUNMI OLUWAFUNMILAYO

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PHYSICOCHEMICAL CHARACTERISTICS AND ANTI-NUTRITIONAL FACTORS OF FERMENTED COMPLEMENTARY FOODS BASED ON MAIZE PIGEON PEA FLOUR

C. U. OKORONKWO, E. A. UDENSI, H. C. OKEREKE, N. O. NWACHUKWU

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PRODUCTION AND SENSORY EVALUATION OF NON ALCOHOLIC RICE WINE USING Saccharomyces cerevisiae

T. V. BALOGU, H. M. MOHAMMED

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Short Research Article

EFFECT OF TOTAL SOLIDS AND FAT CONTENTS ON TITRATABLE ACIDITY AND SENSORY PROPERTIES OF SET-TYPE YOGHURT

RYM SALAH, RACHIDA MAHMOUDI, WASSILA MANCER, DJABER TAZDAÏT

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ANTIOXIDANT PROPERTY OF LEMON-TEA – ROLE OF INFUSION TIME AND LEMON JUICE VOLUME

KAMALA ADAK, ANKITA BASU, TRINA DAS, SUMANA GHOSH, AMITAVA CHATTERJEE

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Short Communications

PROXIMATE COMPOSITION OF SPRAY DRIED Arrenga pinnata JUICE POWDER

A. A. BADMUS, Y. A. YUSOF, N. L. CHIN, N. A. AZIZ

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