Original Research Article

Amino Acid Profile, Functional Properties and In-vitro Antioxidant Capacity of Cucurbita maxima and Cucurbita mixta Fruit Pulps and Seeds

Aleem Waheed Oyeleke, David Timilehin Oluwajuyitan, Olusola Matthew Oluwamukomi, Ndigwe Victor Enujiugha

Page: 224-241
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Optimization of Water Cooking of Sweet Potato (Ipomea batatas) Leaves and Characterization of Three Nutritional Interest Molecules (Folic Acid, Iron and Phytate)

Désirée A. Gouekou, Serge S. Guédé, Edith A. Agbo, Albarin G. Gbogouri

Page: 242-252
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Characterization of Anthocyanins in Sweet Potato Leaves Grown in Various Stages and Conditions

Xiaoyu Su, Zhenbao Jia, Fei Tao, Jiamin Shen, Jingwen Xu, Jason Griffin, Weiqun Wang

Page: 253-262
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Quality Characteristics of Bread Produced from Wheat and White Kidney Bean Composite Flour

M. T. Ukeyima, T. A. Dendegh, S. E. Isusu

Page: 263-272
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Physico-chemical Properties Comparison between Released Varieties and Local Germplasm of Sapota (Manilkara zapota)

Shekh Tanjina Islam Dola, Md. Shahidul Islam, Mahbub Robbani, Md. Sharifur Rahman

Page: 273-283
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Optimization of Processing of Fermented Cassava Semolina (attiéké) Fortified with Soybean Proteins

K. C. M. Kouakou, D. B. C. Ebah, S. S. Guédé, G. A. Gbogouri

Page: 284-294
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