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2018 - Volume 4 [Issue 3]

Original Research Article

Quality Assessment of Fermented Gruel (ogi) Made from Sorghum (Sorghum bicolour) and Moringa Leaves (Moringa oleifera)

V. F. Abioye, B. F. Olanipekun, S. A. Olaniyan, O. O. Oyakale

DOI: 10.9734/AFSJ/2018/43381

Page: 1-7

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Assessment of Nutrient and Storage Stabilizing Potential of Ginger and Garlic on Composite Fruit Smoothies

O. S. Jolayemi, O. A. Adeyeye

DOI: 10.9734/AFSJ/2018/44109

Page: 1-15

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Modelling and Optimisation of Yoghurt Production from Tigernut (Cyperus esculentus L.) Using Response Surface Methodology (RSM)

Oludare Johnson Odejobi, Babatunde Olawoye, Orobola Roland Ogundipe

DOI: 10.9734/AFSJ/2018/44137

Page: 1-12

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Biochemical Characteristics of Mangoes Cultivated in Chad: Characterisation of the Functional Diversity

Augustin Schinzoumka Passannet, Jean Aghofack-Nguemezi, Donatien Gatsing

DOI: 10.9734/AFSJ/2018/43018

Page: 1-11

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The Predominant Lactic Acid Microorganisms of Spontaneously Fermented Amala, a Yam Food Product

Femi Ayoade, Paulina, O. Adeniji, Kellanny, S. Amole, Yeitarere, A. Amaremo, Titilayo, O. Apata, Scott, O. Fayemi, Nicholas, E. Oyejide, Uchenna D. Abazuh, Tolulope, A. Kayode, Gbenga G. Daramola, Onikepe, Folarin

DOI: 10.9734/AFSJ/2018/44088

Page: 1-10

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