Journal of Food Technology (2022 Volume 20)

Physico-Chemical, Biochemical and Sensory Characteristics of Berangan and Mas Banana (Musa sapientum) Cultivars and Their Suitability for Value Added Processing

Muhammad Sohail Yousaf , Salmah Yusof , Mohd Yazid Bin Abdul Manap and Suraini Abd-Aziz

Water Vapour Sorption Isotherms of Sheanut Kernels (Vitellaria paradoxa Gaertn.)

Cesar Kapseu , Gilles Bernard Nkouam , Michel Dirand , Danielle Barth , Laurent Perrin and Clerge Tchiegang

Sorption Isotherms of Some Nigerian Dry Condiment Powders

V.N. Enujiugha , S.O. Iyiola , M.O. Oluwamukomi , S. Gbadamosi , I.B. Oluwalana and L.O. Lalude

Dehydration of Osmosised Red Bell Pepper (Capsicum annum)

J.A.V. Famurewa , M.O. Oluwamukomi and A.L. Adenuga

Physicochemical Changes in Ripening Plantain Stored at Tropical Ambient Conditions

I.B. Oluwalana , M.O. Oluwamukomi and S.T. Olajide

Biological Evaluation of Protein Quality of Extruded Soybean and Plantain Blends

Oluwatooyin Faramade Osundahunsi

Yield and Chemical Characterization of Congolese Mansa (Solanum americanum Miller) Oil Extracted from Plant by Solvents and Enzymes

Michel Dzondo-Gadet , Jocelyne Dellhot , Paulo H.A. Silva and Stephane Desobry

Food Safety in the Domestic Environment: Kitchen Hygiene

Fatima Noronha , Susana Aragao Silva , Cristina Mena , Goncalo Almeida , Tim Hogg , Paul Gibbs and Paula Teixeira

The Influence of Softening Time on Some Textural Characteristics of Canarium schweinfurthii Engl. Fruit Pulp at 45°C

L. Tchatchouang Ngasop , C. Tchiegang , M. Parmentier and C. Kapseu

Effect of Canarium Schweinfurthii and Dacryodes Edulis Oils on Blood Lipids, Lipid Peroxidation and Oxidative Stress in Rats

Bertille Carine Tchankou Leudeu , Clerge Tchiegang , Michel Dzondo Gadet , Francoise Barbe , Benedicte Nicolas , Selestin Sokeng , Paul Moundipa Fewou , Cesar Kapseu , Michel Parmentier and Jean-Louis Gueant

Effects of Drying Methods on the Physico-Chemical Properties of Soyflour

J.A.V. Famurewa , I.B. Oluwalana and O.F. Osundahunsi

Effect of the Resting Time Prior to Slaughter on the Quality of Pork

A. Cordova-Izquierdo , D. Arcovedo-Simmerman , E. Colula-Segundo , L. Gonz�lez-Leon , Cordova-Jimenez , M. Silvia , C�rdova-Jimenez , C. Alejandro , Guerra-Liera and J. Eulogio

Nutritive Potential of Sweet Potato Peel Meal and Root Replacement Value for Maize in Diets of African Catfish (Clarias gariepinus) Advanced Fry

Oyin Olukunle

Evaluation of the Effectiveness of Some Processing Methods in the Preservation of Tomatoes

G.I. Onwuka and N.M. Edeh

Horse Bean Extract for the Supplementation of Lactic Acid Bacteria Culture Media

Baida Djeghri-Hocine , Messaouda Boukhemis , Nourredine Zidoune and Abdeltif Amrane

Substitution of Cowpea with Soyflour/Cassava Starch in Moin-Moin Preparation

S.O.Gbadamosi and A.O. Ogunsua

Nvestigation of Some Physicochemical and Microbial Succession Parameters of Palm Wine

I.N. Nwachukwu , V.I. Ibekwe and B.N. Anyanwu

Preliminary Carcass and Meat Characteristics of Guinea Fowl (Numidia meleagris) Raised on Concrete and Earth Floors in Botswana

M.H.D. Mareko , S.J. Nsoso and K. Thibelang

Evaluation of the Antioxidant Activity of Ocimum sp.

B.O.T. Ifesan , O.S. Ijarotimi and O.F. Osundahunsi

Effect of Essential Oils of Some Meliaceous Plants on Aflatoxin Production and Growth of Aspergillus parasiticus

Anthony, K. Onifade

Indigenous Knowledge and Usage of Indigenous Edible and Medicinal Mushrooms Among the Teso People of Eastern Uganda

E.Kateyo M.Opige, J.D.Kabasa and D.Olila

Tomato (Lycopersicon esculentum Mill.) Rehydration Process Modelling

Adjoudji Ousman and A.K. Aboubakar Dandjouma

Evaluation of Nutritional Quality and Sensory Attribute of Home Processed Complementary Diet from Locally Available Food Materials (Sorghum Bicolor and Sphenostylis Stenocarpa)

Ijarotimi O. Steve

Evaluation of Proximate, Mineral and Antinutritional Factor of Home Processed Complementary Diet from Locally Available Food Materials (Sorghum Bicolor and Sphenostylis Stenocarpa)

O. Steve Ijarotimi and S. Sola Bakere

Microbiological and Sensory Evaluations of Fermented Rice Snack (masa) Supplemented with Soybean

Chidi F. Ezeama and Caroline I. Ihezie

Coparative Studies on the Winning Potentials of Black Tamarind, Local Grape Fruit and Exotic Apple

G.I. Onwuka and S.O. Nwokorie

Effect of Natural and Controlled Fermentation Using Saccharomyces cerevisae as Starter Culture to Enhance the Nutritional Qualities of Locust Beans (Parkia biglobosa, Robert bam)

M.K. Oladunmoye

Studies on Air-Dry Processing of Onions (Alium cepa)

Samuel Enahoro Agarry , Rafiu Olasunkanmi Yusuf and Chiedu Ngozi Owabor