Journal of Nutrition Food Science and Technology – Current Issue Volume 3, Issue 2 Research Article Yield And Proximate Properties Of Sweetpotato Food Stabilizer As Influenced By Method Of Drying And Flour Source Authors: OHUOBA, A. N Abstract | PDF | Research Article Evaluation of the Nutritional, Physical and Sensory Properties of Bread Made From Wheat- Maize-Acha Composite Flours Enriched With Cocoa (Theobroma cacao) Powder Authors: Adeoti, O. A1*, Alabi, A.O1, Azeez, L.A., Elutilo, O.O1 and Adegoke, O.A2 Abstract | PDF | Research Article Urinary Tract Pathogens: Analysis and Antimicrobial Effects of Ocimum Gratissimum Leaf Authors: Favour Obioma Barnabas1, Ponchang Wuyep2, Suzan Paulinus Ukpa1, Eno Chongs Mantu1, Uchejeso Mark Obeta3*, Suzan Joseph Nduke1 and Uju Uchenna Ashien4 Abstract | PDF | Research Article Production and Evaluation of the Physicochemical, Functional and Sensory Properties of alkubus (steam bread) Produced from the Blends of Two Local Wheat Varieties (Atilla gan Atilla and Seri-M82) and Cowpea Flour Supplements Authors: Aminu Barde1*, Fatima A.2, Kabir A.A.3 and Adamu I.A.1 Abstract | PDF | Research Article Effect of Soybean Flour Supplementation and Cooking on Amino Acids Composition of Corn Flour Authors: Hassan A. Mohamed, Mariam Y. Eljack and Azhari A. Mohamed Nour PDF | Nayomi2023-01-03T15:00:37+00:00