Nigerian Food Journal
Latest Publications

TOTAL DOCUMENTS

428
(FIVE YEARS 0)

H-INDEX

10
(FIVE YEARS 0)

Published By Elsevier

0189-7241, 0189-7241
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

scholarly journals Microbiological studies and sensory evaluation of breadfruit and cassava co-fermented into gari analogue

2015 ◽  
Vol 33 (1) ◽  
pp. 39-47 ◽  
Author(s):  
H.A. Adeniran ◽  
O.M. Ajifolokun
Keyword(s):  
Sensory Evaluation

scholarly journals Water vapor adsorption characteristics of starch−albumen powder and rheological behavior of its paste

2015 ◽  
Vol 33 (1) ◽  
pp. 90-96 ◽  
Author(s):  
T.A. Shittu ◽  
F. Idowu-Adebayo ◽  
I.I. Adedokun ◽  
O. Alade
Keyword(s):  
Water Vapor ◽  
Rheological Behavior ◽  
Water Vapor Adsorption ◽  
Adsorption Characteristics ◽  
Vapor Adsorption

scholarly journals Physico-chemical properties of wheat-yam flour composite bread

2015 ◽  
Vol 33 (1) ◽  
pp. 12-17 ◽  
Author(s):  
C. Amandikwa ◽  
M.O. Iwe ◽  
A. Uzomah ◽  
A.I. Olawuni
Keyword(s):  
Chemical Properties ◽  
Physico Chemical ◽  
Yam Flour ◽  
Composite Bread

scholarly journals The resistant starch content of some cassava based Nigerian foods

2015 ◽  
Vol 33 (1) ◽  
pp. 29-34 ◽  
Author(s):  
Frank C. Ogbo ◽  
Edith N. Okafor
Keyword(s):  
Resistant Starch ◽  
Starch Content

scholarly journals Mathematical modeling of thin layer drying characteristics of dika (Irvingia gabonensis) nuts and kernels

2015 ◽  
Vol 33 (1) ◽  
pp. 83-89 ◽  
Author(s):  
O.A. Aregbesola ◽  
B.S Ogunsina ◽  
A.E. Sofolahan ◽  
N.N. Chime
Keyword(s):  
Mathematical Modeling ◽  
Thin Layer ◽  
Drying Characteristics ◽  
Thin Layer Drying ◽  
Irvingia Gabonensis

scholarly journals Evaluation of amino acid and fatty acid profiles of commercially cultivated oyster mushroom (Pleurotus sajor-caju) grown on gmelina wood waste

2015 ◽  
Vol 33 (1) ◽  
pp. 18-21 ◽  
Author(s):  
R.M.O. Kayode ◽  
T.F. Olakulehin ◽  
B.S. Adedeji ◽  
O. Ahmed ◽  
T.H. Aliyu ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Wood Waste ◽  
Oyster Mushroom ◽  
Fatty Acid Profiles ◽  
Pleurotus Sajor Caju

scholarly journals Assessment of the microbial qualities of noodles and the accompanying seasonings

2015 ◽  
Vol 33 (1) ◽  
pp. 48-53 ◽  
Author(s):  
W. Akhigbemidu ◽  
A. Musa ◽  
O. Kuforiji
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