1. Gibberellic acid (GA3) induced changes in proanthocyanidins and malt quality of two and six-row husked barleys

   • S.K. Yadav
   • Y.P. Luthra
   • N.K. Aggarwal

   OriginalPaper Pages: 87 - 96

2. Effect of soaking, cooking and germination on the oligosaccharide content of selected Nigerian legume seeds

   • H.A. Oboh
   • M. Muzquiz
   • A.U. Osagie

   OriginalPaper Pages: 97 - 110

3. Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condiments

   • A.I. Sanni
   • G.S. Ayernor
   • S. Sefa-Dedeh

   OriginalPaper Pages: 111 - 118

4. Quality attributes and storage stability of locally and mechanically extracted crude palm oils in selected communities in Rivers and Bayelsa States, Nigeria

   • Monday O. Akusu
   • Simeon C. Achinewhu
   • Jonathan Mitchell

   OriginalPaper Pages: 119 - 126

5. 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. Isu
   • G.O. Abu

   OriginalPaper Pages: 127 - 138

6. Physicochemical, microbiological and sensory changes in stored plantain chips

   • P.I. Akubor
   • E.E. Adejo

   OriginalPaper Pages: 139 - 146

7. 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. Punita
   • Anurag Chaturvedi

   OriginalPaper Pages: 147 - 157

8. Color of single-screw extruded blends of soy-sweet potato flour – A response surface analysis

   • M.O. Iwe
   • D.J. van Zuilichem
   • P.O. Ngoddy

   OriginalPaper Pages: 159 - 168

9. Effects of extrusion cooking on some functional properties of soy-sweet potato mixtures – A response surface analysis

   • M.O. Iwe

   OriginalPaper Pages: 169 - 184