1. Starch Properties of the Sago Palm (Metroxylon sagu Rottb.) in Different Soils

   • K. NOZAKI
   • T. NUYIM
   • M. OSAKI

   OriginalPaper Pages: 85 - 92

2. Prediction of Sensorial Properties (Color and Taste) of Amala, a Paste From Yam Chips Flour of West Africa, Through Flour Biochemical Properties

   • CHRISTIAN MESTRES
   • SANDRINE DORTHE
   • JOSEPH D. HOUNHOUIGAN

   OriginalPaper Pages: 93 - 99

3. Nutritional Status of the Protein of Corn-Soy Based Extruded Products Evaluated by Rat Bioassay

   • V. BASKARAN
   • SUVENDU BHATTACHARAYA

   OriginalPaper Pages: 101 - 104

4. Chemical Composition of Garden Cress (Lepidium sativum) Seeds and Its Fractions and use of Bran as a Functional Ingredient

   • SUMANGALA S. GOKAVI
   • NAGAPPA G. MALLESHI
   • MINGRUO GUO

   OriginalPaper Pages: 105 - 111

5. Flavonoids in Food and Their Health Benefits

   • L. H. YAO
   • Y. M. JIANG
   • S. S. CHEN

   OriginalPaper Pages: 113 - 122

6. The In Vivo Synthesis and Accumulation of Lectin in Developing Seeds of Black Gram (Vigna mungo L. Hepper)

   • K.N. SUSEELAN
   • R. MITRA
   • T. GOPALAKRISHNA

   OriginalPaper Pages: 123 - 128

7. Quality Evaluation of Honey Harvested From Selected Areas in Tanzania With Special Emphasis on Hydroxymethyl Furfural (HMF) Levels

   • ANDREW B. GIDAMIS
   • BERNARD E. CHOVE
   • NICHOLAS T. BANGU

   OriginalPaper Pages: 129 - 132