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Issue Date	Title	Author(s)
2011-09-11	Nutritional and sensory properties of complementary foods prepared from sorghum, pigeon pea and mango flour blends	Chinma, C E; James, S; Jegede, O A; YAKUBU, C M; Oloyede, O O
2011-10-10	Effects of different processing methods on the proximate composition of guna flour.	James, S; YAKUBU, C M; Baba, I A; Yusuf, J; Salaudeen, S T
2012-08-05	Functional and Pasting Properties of Cassava Flour proceed with red Palm oil.	Abu, J O; Ayangealumun, I; Chinma, C E; YAKUBU, C M
2014-10-13	Proximate 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
2018-10-15	Effect of Locust bean (Parkia biglobosa) pulp extract concentrate as a substitute for sugar on the proximate composition of bread.	YAKUBU, C M; Effi, D
2018-10-15	Microbiological and sensory attributes of ginger flavoured zobo drink	YAKUBU, C M; James, S; James, Y; Madugu, I M
2017-10-15	Acceptability of watermelon - pineapple juice blends.	Ocheme, O B; YAKUBU, C M; Ochenu, E
2016-08-21	Amino 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
2011-10-10	Proximate composition of Complementary Foods prepared from malted wheat and soybean flour blends.	Daniel, E U; Anuonye, J C; YAKUBU, C M
2019-04-23	Determination of proximate, micronutrients and sensory qualities of non-alcoholic beverage (Kunun gyada) produced from sorghum (Sorghum bicolor) groundnut (Arachis hypogea) blends	Maxwell, Y M O; Oyetunji, B A; Ocheme, O B; Femi, F A; James, S; YAKUBU, C M