1. The nutritive value of some selected Tanzanian plant food sources

   • B. V. Mnembuka
   • B. O. Eggum

   OriginalPaper Pages: 1 - 10

2. Chemical composition of two semi-aquatic plants for food use

   • A. Dewanji
   • S. Matai
   • A. Nag

   OriginalPaper Pages: 11 - 16

3. Technological aspects of keeping and pickling qualities of cucumbers as influenced by fertilizers

   • A. A. Bakr
   • R. A. Gawish

   OriginalPaper Pages: 17 - 28

4. Iron status and growth of rats fed different dietary iron sources

   • R. Kapoor
   • U. Mehta

   OriginalPaper Pages: 29 - 34

5. Storage changes in the quality of sound and sprouted flour

   • R. Sur
   • H. P. S. Nagi
   • K. S. Sekhon

   OriginalPaper Pages: 35 - 44

6. The fermentation of trahanas: a milk-wheat flour combination

   • Evangelos S. Lazos
   • George Aggelousis
   • Michael Bratakos

   OriginalPaper Pages: 45 - 62

7. Hypocholesterolemic effect of amaranth seeds (Amaranthus esculantus)

   • A. Chaturvedi
   • G. Sarojini
   • N. L. Devi

   OriginalPaper Pages: 63 - 70

8. Effect of vegetable fibre on post prandial glycemia

   • Sreedevi
   • Anurag Chaturved

   OriginalPaper Pages: 71 - 78

9. Wheat products as acceptable substitutes for rice

   • B. H. Yu
   • C. Kies

   OriginalPaper Pages: 79 - 85

10. Effect of turmeric on xenobiotic metabolising enzymes

    • V. K. Goud
    • K. Polasa
    • K. Krishnaswamy

    OriginalPaper Pages: 87 - 92