The chemical composition and nutritional potential of the tribal pulse,Abrus precatorius L. N. RajaramK. Janardhanan OriginalPaper Pages: 285 - 290
Sensory evaluation of and acceptability trials on biscuits prepared from raw and malted wheat (Triticum aestivum)-Bengal gram (Cicer arietinum) mixes with or without a green leafy vegetable Anuradha GoyleSunder Gujral OriginalPaper Pages: 291 - 296
Microorganisms associated with natural fermentation ofProsopis africana seeds for the production of okpiye O. K. Achi OriginalPaper Pages: 297 - 304
Radiation effect on ascorbic acid and riboflavin biosynthesis in germinating soybean Abdus SattarNeelofarM. A. Akhtar OriginalPaper Pages: 305 - 312
Bio-availability of iron from spinach (Spanicia oleracea) cultivated in soil fortified with graded levels of iron N. Snehalatha ReddyVandana G. Malewar OriginalPaper Pages: 313 - 318
The effects of sprouting times on nutritive value of two varieties of african yam bean (sphenostylis stenocarpa) Ikemefuna C. ObizobaNgozi Nnam OriginalPaper Pages: 319 - 327
Nutritional and chemical evaluation of raw seeds ofCanavalia gladiata (Jacq) DC. and C.ensiformis DC: The under utilized food and fodder crops in India N. RajaramK. Janardhanan OriginalPaper Pages: 329 - 336
Influence of dietary soybean trypsin inhibitors and DL-ethionine on sulfur amino acid adequacy of diets for young rats R. W. PeaceG. SarwarS. P. Touchburn OriginalPaper Pages: 337 - 349
Preparation nutritional value and acceptability of barleyrabadi — an indigenous fermented food of India Manju GuptaNeelam KhetarpaulB. M. Chauhan OriginalPaper Pages: 351 - 358
Dietary fibre, sugar, starch and amino acid content of kale, ryegrass and seed of rape and field beans as influenced by S- and N-fertilization W. H. EppendorferB. O. Eggum OriginalPaper Pages: 359 - 371
Changes in ascorbic acid and carbohydrate contents in tomato fruits infected with pathogens A. O. OladiranL. N. Iwu OriginalPaper Pages: 373 - 382
