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

Published: 2024-03-21

Articles

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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DOI: https://doi.org/10.54117/iajnfms.v2i1.56
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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DOI: https://doi.org/10.54117/iajnfms.v2i1.46
Moisture Sorption Characteristics of Lafun Flour

Uche Capulet Anyaiwe, Kennedy Ahamefula Okoronkwo, Taiwo Ayodele Aderinola

11-18
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DOI: https://doi.org/10.54117/iajnfms.v2i1.60
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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DOI: https://doi.org/10.54117/iajnfms.v2i1.49