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Effect of length of fermentation on the functional characteristics of fermented cassava 'fufu'

Oyewole, O.B. and Ogundele, S.L. 

38

Abstract

The suitability of locally produced milk for human consumption: Investigations into quantity, composition and quality profiles of milk at Njoro, Kenya

P.G. Bille, M. Ahamed, V. Othiambo and E.L. Keya 

41

Abstract

Examining the need for the use of calcium chloride in the processing of Gouda cheese made from pasteurised milk.

P.G. Bille, P. Hiwelepo and E.L.Keya 

44

Abstract

In vitro relative protein digestibility and lipoxygenase activity used as parameters to test and compare quality in five varieties of soybean meals.

Elizabeth Maforimbo 

48

Abstract

Microbiological quality of some groundnut products hawked in Bauchi, a Nigerian City 

A. A. Adebesin, O. T. Saromi, N. A. Amusa and S. O. Fagade 

53

Abstract

Cottage processing of cashew apple juice in Nigeria: physico-chemical and sensory evaluation of product.

T. O. Akinwale, O. Olubamiwa, and E. A. Ajav 

56

Abstract

Brine treatment, smoking and storage techniques: their effects on the microbial quality of smoked mackerel.

Eyabi Eyabi G. D and Hanson S. W. and Barlow P. J. 

59

Abstract

Simulation models for food separation by adsorption process 

Ochieng Aoyi, K Ofosu Asiedu and Otieno Osembo 

63

Abstract

Some aspect of the logical way of studying dinitrogen fixation in an agroforestry context for improving food production

Elijah. M. Akunda 

68

Abstract