1. Nutritional evaluation of pigeon pea meal

   • Emmanuel Nwokolo

   OriginalPaper Pages: 283 - 290

2. Effect of blanching and drying methods on the nutritional and sensory quality of leafy vegetables

   • O. Onayemi
   • G. I. O. Badifu

   OriginalPaper Pages: 291 - 298

3. Chemical composition and nutritional value of Mexican varieties of chickpea (Cicer arietinum L.)

   • Angela Sotelo
   • Fernando Flores
   • Miguel Hernández

   OriginalPaper Pages: 299 - 306

4. Lipids of high-yielding varieties of cashew (Anacardium occidentale L.)

   • K. V. Nagaraja

   OriginalPaper Pages: 307 - 311

5. Nutritional responses of rats fed mixtures of plant and animal proteins

   • Ngozi R. Nzomiwu
   • Ikemefuna C. Obizoba

   OriginalPaper Pages: 313 - 319

6. Yield and content in nitrates, minerals and ascorbic acid of leeks and turnips grown under mineral or organic nitrogen fertilizations

   • Elise Termine
   • Denis Lairon
   • Huguette Lafont

   OriginalPaper Pages: 321 - 332

7. Varietal and environmental effect on the glycoalkaloid content of potato (Solanum tuberosum L.)

   • D. S. Uppal

   OriginalPaper Pages: 333 - 340

8. Long-term consumption of beef extended with soy protein by men, women and children: I. Study design, nutrient intakes, and serum zinc levels

   • C. W. Miles
   • C. E. Bodwell
   • J. J. Canary

   OriginalPaper Pages: 341 - 359

9. Long-term consumption of beef extended with soy protein by men, women and children: II. Effects on iron status

   • C. E. Bodwell
   • C. W. Miles
   • J. J. Canary

   OriginalPaper Pages: 361 - 376

10. Long-term consumption of beef extended with soy protein by children, women and men: III. Iron absorption by adult men

    • E. R. Morris
    • C. E. Bodwell
    • J. J. Canary

    OriginalPaper Pages: 377 - 389