Gibberellic acid (GA3) induced changes in proanthocyanidins and malt quality of two and six-row husked barleys S.K. YadavY.P. LuthraN.K. Aggarwal OriginalPaper Pages: 87 - 96
Effect of soaking, cooking and germination on the oligosaccharide content of selected Nigerian legume seeds H.A. ObohM. MuzquizA.U. Osagie OriginalPaper Pages: 97 - 110
Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condiments A.I. SanniG.S. AyernorS. Sefa-Dedeh OriginalPaper Pages: 111 - 118
Quality attributes and storage stability of locally and mechanically extracted crude palm oils in selected communities in Rivers and Bayelsa States, Nigeria Monday O. AkusuSimeon C. AchinewhuJonathan Mitchell OriginalPaper Pages: 119 - 126
An evaluation of the effect of Bacillus cells and Bacillus spores in association with cowpea granules as starter cultures for the fermentation of African oil bean (Pentaclethra macrophylla Bentham) to `ugba' N.R. IsuG.O. Abu OriginalPaper Pages: 127 - 138
Physicochemical, microbiological and sensory changes in stored plantain chips P.I. AkuborE.E. Adejo OriginalPaper Pages: 139 - 146
Effect of feeding crude Red Palm Oil (Elaeis guineensis) and grain Amaranth (Amaranthus paniculatus) to hens on total lipids, cholesterol, PUFA levels and acceptability of eggs A. PunitaAnurag Chaturvedi OriginalPaper Pages: 147 - 157
Color of single-screw extruded blends of soy-sweet potato flour – A response surface analysis M.O. IweD.J. van ZuilichemP.O. Ngoddy OriginalPaper Pages: 159 - 168
Effects of extrusion cooking on some functional properties of soy-sweet potato mixtures – A response surface analysis M.O. Iwe OriginalPaper Pages: 169 - 184