1. Carbohydrate changes in fermenting locust bean (Parkia filicoidea) duringiru preparation

   • S. Ayo Odunfa

   OriginalPaper Pages: 3 - 10

2. Biochemical changes during production ofogiri, a fermented melon (Citrullus vulgaris Schrad) product

   • S. Ayo Odunfa

   OriginalPaper Pages: 11 - 18

3. The immunological consequences of a high intake of soya-bean protein in man

   • N. J. Goulding
   • M. J. Gibney
   • T. G. Taylor

   OriginalPaper Pages: 19 - 27

4. Inheritance of fatty acid composition in oat (Avena sativa L.) caryopses

   • Ann Marie Thro
   • Kenneth J. Frey
   • Earl G. Hammond

   OriginalPaper Pages: 29 - 36

5. Mineral and protein content, test weight, and yield variations of hard red spring wheat grain as influenced by fertilization and cultivar

   • Paul W. Syltie
   • William C. Dahnke

   OriginalPaper Pages: 37 - 49

6. The vitamin B₁, B₂, B₆, B₁₂, and E contents of hard red spring wheat as influenced by fertilization and cultivar

   • Paul W. Syltie
   • William C. Dahnke

   OriginalPaper Pages: 51 - 58

7. Milling and cooking of hybrid sorghum grain

   • M. R. Ali
   • R. B. H. Wills

   OriginalPaper Pages: 59 - 66

8. The nutritional quality of some oat varieties cultivated in Norway

   • Bjørn O. Eggum
   • Magne Gullord

   OriginalPaper Pages: 67 - 73

9. Protein-rich food mixtures for feeding the young in Egypt II-chemical and biological evaluation

   • Sabry R. Morcos
   • Gamal N. Gabrial

   OriginalPaper Pages: 75 - 81

10. A study of kernel oils of some cultivated cucurbits

    • B. M. Lal
    • N. Datta
    • T. R. Madaan

    OriginalPaper Pages: 83 - 85