Changes in the carbohydrates and nitrogenous components during germination of proso millet,Panicum miliaceum K. Parvathy ParameswaranS. Sadasivam OriginalPaper Pages: 97 - 102
Chemical analysis and nutritional assessment of the less known pulses,Vigna aconitifolia (Jacq.) Marechal andVigna vexillata (L.) A. Rich. P. SiddhurajuK. VijayakumariK. Janardhanan OriginalPaper Pages: 103 - 111
Influence of grain quality, heat, and processing time on the reduction of aflatoxin B1 levels in ‘tuwo’ and ‘ogi’: Two cereal-based products G. O. AdegokeE. J. OtumuA. O. Akanni OriginalPaper Pages: 113 - 117
In vitro availability of iron from cereal meal with the addition of protein isolates and fenugreek leaves (Trigonella foenum-graecum) S. S. JonnalagaddaS. Seshadri OriginalPaper Pages: 119 - 125
Aluminum contents of the edible portions of the winged bean,Psophocarpus tetragonolobus (L.) DC. (Fabaceae): Field study and caveat D. K. Harder OriginalPaper Pages: 127 - 137
Production, nutritional profiles and storability of ‘aadun’ and ‘kokoro’: Two corn products G. O. AdegokeC. O. Adebayo OriginalPaper Pages: 139 - 144
Quality of rolled barley flakes as affected by batch of grain and processing technique Birgitta SundbergLillemor AbrahamssonPer Åman OriginalPaper Pages: 145 - 154
Production and storage stability of non alcoholic banana beverage powder J. K. MugulaM. H. LyimoF. L. Kessy OriginalPaper Pages: 155 - 163
In vitro starch and protein digestibility and iron availability in weaning foods as affected by processing methods P. GahlawatS. Sehgal OriginalPaper Pages: 165 - 173
Nutritional profile and antimicrobial spectrum of the spiceAframomum danielli K. Schum G. O. AdegokeB. J. Skura OriginalPaper Pages: 175 - 182
Microbiological evaluation of tofu and tempeh during processing and storage Mogessie Ashenafi OriginalPaper Pages: 183 - 189