Studies on samh seeds (Mesembryanthemum forsskalei Hochst) growing in Saudi Arabia: 3. Utilization of samh seeds in bakery products Abdelmoneim I. MustafaM. Saleh Al-JassirS. E. Ahmed OriginalPaper Pages: 279 - 286
Protein profiles and organoleptic properties of bread from wheat flour and full-fat or defatted fermented cocoa bean powder C. Y. AremuM. A. AgiangJ. O. I. Ayatse OriginalPaper Pages: 287 - 295
Protein quality of some Nigerian traditional diets based on the African yambean (Sphenostylis stenocarpa) and pigeon pea (Cajanus cajan) H. N. Ene-ObongI. C. Obizoba OriginalPaper Pages: 297 - 309
Effect of sesame seed proteins supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread T. A. El-Adawy OriginalPaper Pages: 311 - 326
Content of starch and sugars and in vitro digestion of starch by α-amylase in five minor millets S. KrishnakumariB. Thayumanavan OriginalPaper Pages: 327 - 333
Effect of traditional processing of cassava on the cyanide content of gari and cassava flour O. C. KemdirimO. A. ChukwuS. C. Achinewhu OriginalPaper Pages: 335 - 339
Chemical composition of indigenous wild herbs, spices, fruits, nuts and leafy vegetables used as food S. C. AchinewhuC. C. OgbonnaA. D. Hart OriginalPaper Pages: 341 - 348
Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans Zacharie BarampamaRonald E. Simard OriginalPaper Pages: 349 - 365