Use of Spices in Foods

Oiye, S. O., and Muroki, N. M. 

39

Abstract

Simple and Low-Cost Exposed-Layer Grain Drying Apparatus

Tilahun Seyoum Workenh and Patrick. M. Grace......................... 

45

Abstract

Sensory Properties of Traditionally-Fermented Buttermilk (Omashikwa)

Processed in Namibia

Bille, P.G., Ozuuko, A. T. R. and Ngwira, T. 

52

Abstract

Development of Models for Predicting the Yield and Quality of Soymilk

T. Y. Tunde Akintunde and B. O. Akintunde. 

55

Abstract

Indigenous Processing Methods and Raw Materials of Borde, an Ethiopian Traditional

Fermented Beverage

Kebede Abegaz, Fekadu Beyene, Thor Langsrud and Judith A. Narvhus  ........ 

59

Abstract

Microbial and Sensory Quality of Freshly Processed and Reconstituted “Kununzaki”-

A Nigerian Millet Based  Beverage

J. M. Babajide, O. O. Atanda, M. A. Idowu, and O. O. Lasekan.......... 

65

Abstract

Evaluation of Capsicum as a Source of Natural Antioxidant in Preventing

Rancidity in Sunflower Oil

Elizabeth Maforimbo..... 

68

Abstract