The aim of this study was to determine the effect of boiling and roasting on the proximate,
lipid oxidation, fatty acid profile and mineral content of two sesame seeds varieties. The …

This research was aimed at evaluating the proximate composition, level of anti‐nutrients,
and the mineral composition of raw and processed Sphenostylis stenocarpa seeds and at …

The research was aimed to observe the effect of malting and fermentation on antinutritional
component and functional characteristics of sorghum flour. For whole sorghum flour …

Background Along with swift economic evolution and continuous amelioration of lifestyle,
people at present are paying more attention to health issues. Synthetic drugs will be …

Aims: To evaluate the nutritional and sensory attributes of wheat-sesame supplemented
cookies. Study Design: Multifactorial Design. Place and Duration of Study: Food Science …

This study was conducted to evaluate the physico-chemical properties of three sesame
varieties: Adi, Bawnji and T-85. Sesame varieties showed significant (p≤ 0.05) differences …

This review investigated African yam beans (AYB) as a novel tropical food plant for human
nutrition. AYB plants food potentials, its nutritional and amino acid compositions were also …

Lima bean (Phaseolus lunatus) is one of the underutilized food legumes in Nigeria. The raw
is rich in nutrients but contains some antinutrients. The study thus evaluated the nutrients …

The use of plant‐derived foods in the prevention, treatment, and management of metabolic
diseases especially diabetes has gained prominence; this has been associated with their …

A Nigerian Amaranthus viridis seed (Tete) was subjected to various processing conditions
with the view to examining the impact of processing techniques on the nutritional, functional …