2018 - Volume 5 [Issue 2]

Original Research Article

Sensory Characteristics and Antioxidant Activities of the Spice from the Fruit Pulp of Coelocaryon oxycarpum

Josi-Noelline Sinh, Chépo Ghislaine Dan, Jean Tia Gonnety

DOI: 10.9734/AFSJ/2018/44654

Page: 1-10

Proximate, Phytochemical Composition and Sensory Quality of Acha –Turmeric Flour Blend and Biscuits

J. A. Ayo, M. O. Ojo, C. A. Omelagu, M. K. Najime

DOI: 10.9734/AFSJ/2018/43365

Page: 1-6

Proximate Composition, Physical and Sensory Quality of Acha-moringa Seed Flour Blend Biscuits

Ayo, Jerome Adekunle, Ayo, Victoria Abiodun

DOI: 10.9734/AFSJ/2018/43505

Page: 1-7

Chemical and Sensory Evaluation of Cereal-Based Complementary Foods Supplemented with Soybean and Monkey Kola

D. B. Kiin-Kabari, A. G. Osemene-Onwochei, M. O. Akusu

DOI: 10.9734/AFSJ/2018/44899

Page: 1-10

Analysis of Arsenic, Cadmium, Chromium and Lead Residue in Commercial Eggs in Damaturu Local Government, Yobe State, Nigeria

H. B. Galadima, M. Babagana, H. I. Abdulrahman, M. M. Gashua, I. B. M. Garba, A. B. Hanga

DOI: 10.9734/AFSJ/2018/44172

Page: 1-7

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