2018 - Volume 5 [Issue 1]

2018 - Volume 5 [Issue 1]

Original Research Article

EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL COMPOSITION AND FUNCTIONAL PROPERTIES OF FLOURS FROM WHITE AND YELLOW LOCAL MAIZE VARIETIES

F. A. BELLO, J. A. UDO

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INCORPORATION OF FENUGREEK SEED POWDER IN THE MANUFACTURING OF RABBIT SAUSAGE AND ITS EFFECTS ON THE QUALITY PROPERTIES DURING FROZEN STORAGE

ENGY, F. ZAKI

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MICROBIOLOGICAL ANALYSIS OF READY-TO-EAT (RTE) FOODS VENDED IN MOBILE OUTLET CATERING UNITS FROM NIGERIA

O. J. OJE, V. A. AJIBADE, O. T. FAJILADE, O. A. AJENIFUJA

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EFFECT OF ADDING LEEK AS A NATURAL SOURCE OF NITRITE ON THE PROCESSING AND QUALITY PROPERTIES OF CAMEL SAUSAGE DURING FROZEN STORAGE

ENGY, F. ZAKI, MOHAMED, F. KHALLAF

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Short Research Article

SENSORY AND PROXIMATE ASSESSMENT OF FAT CAKES ENRICHED WITH SOYBEAN PROTEIN

CHIKONDI MEMORY LIOMBA, JASPER IMUNGI, GEORGE OOKO ABONG, SMITH NKHATA

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