1. Nutritional quality of the protein in quinoa (Chenopodium quinoa, Willd) seeds

   • Jenny Ruales
   • Baboo M. Nair

   OriginalPaper Pages: 1 - 11

2. Effect of germination and fermentation on the nutritional quality of bambara nut (Voandzeia subterranea L. Thouars) and its product (milk)

   • Ikemefuna C. Obizoba
   • Helen I. Egbuna

   OriginalPaper Pages: 13 - 23

3. Suitability of using sieved or unsieved maize mash for production of “OGI” — A fermented cereal food

   • S. P. Antai
   • E. Nzeribe

   OriginalPaper Pages: 25 - 30

4. Absorption of color additives and settling volume in water of blue-green alga, ishikurage (Nostoc commune)

   • Kohji Hori
   • Tomoko Ueno-Mohri
   • Takuo Okita

   OriginalPaper Pages: 31 - 36

5. Effect of full-fat or defatted rice bran on serum cholesterol

   • R. K. Newman
   • A. A. Betschart
   • P. J. Hofer

   OriginalPaper Pages: 37 - 43

6. The biochemical composition and nutritional potential of the tribal pulse,Mucuna monosperma DC. ex Wight

   • M. Arulmozhi
   • K. Janardhanan

   OriginalPaper Pages: 45 - 53

7. Characteristics of juice from Palmyrah Palm (Borassus) fruit

   • Agbo N'zi Georges
   • Simard Ronald E.

   OriginalPaper Pages: 55 - 70

8. The presence and inactivation of trypsin inhibitors, tannins, lectins and amylase inhibitors in legume seeds during germination. A review

   • F. H. M. G. Savelkoul
   • A. F. B. Van Der Poel
   • S. Tamminga

   ReviewPaper Pages: 71 - 85

9. Screening soybean (grain and vegetable) genotypes for nutrients and anti-nutritional factors

   • Ali I. Mohamed
   • M. Rangappa

   OriginalPaper Pages: 87 - 96