1. Fermentation of pearl millet flour with yeasts and lactobacilli:in vitro digestibility and utilisation of fermented flour for weaning mixtures

   • N. Khetarpaul
   • B. M. Chauhan

   OriginalPaper Pages: 167 - 173

2. Biological evaluation of pearl millet protein: effect of different treatments and storage

   • Rashmi Kapoor
   • Amin C. Kapoor

   OriginalPaper Pages: 175 - 183

3. Irradiation and germination effects on phytate, protein and amino acids of soybean

   • Abdus Sattar
   • Neelofar
   • M. A. Akhtar

   OriginalPaper Pages: 185 - 194

4. Seed protein yield from someCrotalaria spp andin vitro nutritional quality of that fromC. juncea

   • V. N. Pandey
   • A. K. Srivastava

   OriginalPaper Pages: 195 - 200

5. Sequence of amino acid limitation in triticale

   • J. Heger

   OriginalPaper Pages: 201 - 205

6. Effect of processing on the nutritive value of Canavalia Jackbeans (Canavalia ensiformis (L))

   • Ricardo Bressani
   • Jaime L. Sosa

   OriginalPaper Pages: 207 - 214

7. Mycoflora and nutritional value of shelled melon seeds (Citrulus vulgaris Schrad.) in Nigeria

   • Comfort A. Ekundayo
   • Ezekiel Idzi

   OriginalPaper Pages: 215 - 222

8. Chemical composition,in vitro protein digestibility andin vitro available iron of blue green alga,Nostoc commune

   • Kohji Hori
   • Tomoko Ueno-Mohri
   • Genji Ishibashi

   OriginalPaper Pages: 223 - 229

9. Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics

   • Bienvenido O. Juliano
   • Consuelo M. Perez
   • Sermsri Banphotkasem

   Erratum Pages: 231 - 232