Updating the Data Base of Indigenous Raw Food Materials by Analyzing Their Chemical Compositions

Lilian Chinelo Aburime

Page: 1-13
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Physicochemical, Sensory and Microbial Qualities of Ice Cream Stabilized with Hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum)

K. O. Aremu, T. M. Okonkwo, C. M. Eze, C. H. Agwu, J. I. Agbaka, A. N. Ibrahim

Page: 14-27
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Influence of Ocimum gratissimum (Scent Leaf) on the Organoleptic Acceptability and Shelf Stability of Yoghurt

A. N. Ibrahim, C. E. Igwe, I. S. Asogwa, J. I. Agbaka, Q. C. Ajibo

Page: 28-44
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Microbiological Evaluation of Ready-to-Drink Tigernut Drinks Sold within Port Harcourt Metropolis, Rivers State, Nigeria

Francis Sopuruchukwu Ire, Goziem Kim Benneth, Ndukwe Maduka

Page: 45-58
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Effect of Fermentation Process on the Nutritional Composition of “Etsew”, a Corn-Based Food

Jennifer Eyram Nkrow

Page: 59-66
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