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Microbiological Quality and Amylase Activity of Weaning Flour Formulated from Taro (Colocasia Esculenta (L) Schott), Pigeon Pea (Cajanus Cajan) and Malted Maize (Zea Mays): Physicochemical and Organoleptic Characteristics of Weaning Mush
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Proximate Composition and Mineral Contents of Duku (Lansium domesticum) Fruit
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The Regional Assessment of Groundnut Farmland Use in Northern Nigeria
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Antinutrients, Mineral and Bioavailability Prediction of Calcium and Iron in Eggplant Fruit (Solanum spp.) Varieties Consumed in Côte d'Ivoire
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Improving Nutritional Quality of Cowpea (Vigna unguiculata) by Soaking Process
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Anti-nutrients, Bioaccessibility and Mineral Balance of Cookies Produced from Processed Sesame Seed Flour Blends
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Probiotication of Fruit Juices by Supplemented Culture of lactobacillus acidophilus
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Physical, Nutritional Characteristics and Bioavailability of a Chili Pepper Cultivar (Capsicum annuum) Grown in Eastern Côte d'Ivoire
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Physiochemical and Sensory Characteristics of Made-In-Transit Yogurt
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Effect of Physical and Microbiological Parameters on Ready –Made Pickles: A Review
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Chemical and Sensory Evaluations of Wheat (Triticum aestivum L.) Bread Enriched with Pumpkin (Cucurbita maxima L.) Flour
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A Comparative Study on the Sensory Acceptance and Shelf Life of ‘Nasi Dagang Terengganu’ Prepared from Modified Rice Recipes Using Various Combinations of Coconut, Skim and Evaporated Milk
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Analyzing the Tragedy of Illegal Fishing on the West African Coastal Region
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Effects of Dietary Supplemental Ascorbic Acid and Cholecalciferol on Bone Characteristics of Hens at the Late Laying Stage
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