Vol. 2 No. 1 (2024): Jan-Dec

Articles

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  Proximate Composition, Storage Stability, and Sensory Properties of Table Spread Produced from African Elemi (Canarium schweinfurthii)

  Catherine Achese Orisa, Allbright Ovuchimeru Amadi, Ifeoma Comfort Onyechege, Ruth Nwerenma Owunna

  27-33

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  Nutrient Composition and Sensory Properties of African Yambean (Sphenostylis stenocarpa) and Malted Red Rice (Oryza glabberima) Yoghurt Analogue

  Lucretia I. Barber, Blessing C. Okoronkwo, Patience C. Obinna-Echem, Kennedy A. Okoronkwo

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  Moisture Sorption Characteristics of Lafun Flour

  Uche Capulet Anyaiwe, Kennedy Ahamefula Okoronkwo, Taiwo Ayodele Aderinola

  11-18

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  Nutritional and sensory properties of cookies produced from flour blends of African walnut (Tetracarpidium conophorum), Justicia carnea and wheat

  Udedeh H. Emem, Nkechi J. T. Emelike, Chinasa Okorie-Humphrey, Chukwunwike Uchenna Enyi

  19-26

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