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Results 11-20 of 22 (Search time: 0.003 seconds).
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Issue DateTitleAuthor(s)
2010Functional properties of complementary foods prepared from sorghum, pigeon pea and mango flour blendsChinma, CE; James, S; Adedeji, J; Badamasi, O
2010Microbiological properties of wheat-tiger nut (Cyperus esculentus) cakeChinma, CE; James, S; Jibrin, M; Igyor, MA
2011Nutritional and sensory properties of complementary foods prepared from sorghum, pigeon pea and mango flour blends.Chinma, CE; James, S; Jegede, OA; Maina, CY; Oloyede, OO
2015Effect of fermentation time on some functional properties of Moringa (Moringa oleifera)Ocheme, OB; Omobolanle, OO; James, S; Eleojo, VA
2011-09-11Nutritional and sensory properties of complementary foods prepared from sorghum, pigeon pea and mango flour blendsChinma, C E; James, S; Jegede, O A; YAKUBU, C M; Oloyede, O O
2011-10-10Effects of different processing methods on the proximate composition of guna flour.James, S; YAKUBU, C M; Baba, I A; Yusuf, J; Salaudeen, S T
2014-10-13Proximate Composition and antinutrient of single screw extruded African breadfruit-soybean-corn snack.James, S; Nwabueze, T; YAKUBU, C M; Baba, I A; Usman, M A
2018-10-15Microbiological and sensory attributes of ginger flavoured zobo drinkYAKUBU, C M; James, S; James, Y; Madugu, I M
2016-08-21Amino acid profile, protein digestibility, antioxidant and functional properties of protein concentrate of varieties of (kwandala, Yardas, Jeeb and Jamila) of rice bran from Nigeria.Chinma, C E; Anuonye, J C; Azeez, S O; Ocheme, O B; YAKUBU, C M; James, S; Ohuoba, E U; Baba, I A
2019-04-23Determination of proximate, micronutrients and sensory qualities of non-alcoholic beverage (Kunun gyada) produced from sorghum (Sorghum bicolor) groundnut (Arachis hypogea) blendsMaxwell, Y M O; Oyetunji, B A; Ocheme, O B; Femi, F A; James, S; YAKUBU, C M

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