Vol. 2 (2026)

Research Article

• Effect of Pretreatments on the Chemical Composition, Antioxidant Activity and Techno-Functional Properties of Tigernut (Cyperus esculentus) Flour

  Riyang Zakka, D.C. Alahira, S.S. Choji, B.S. Luka

  1–7

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• Evaluation of Proximate Composition, Minerals Content and Sensory Properties of Cake Formulated with Fermented Sorghum Flour

  Mmuoh, Chinenye Sabina, Ezegbe, Clement Chinedum, Anene, Nkemakonam Maryann

  8–12

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• Effects of Vegetable Oil and Sodium Bicarbonate on the Pasting and Functional Properties of Boiled Mucuna utilis Flour

  Roseline Nwabugo Attaugwu, Josephat Ikechukwu Anyadioha, Nwagbo Michael Osinachi

  13–19

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• Evaluation of Essential and Non-Essential Amino Acid Profiles and Ratios in Egusi Balls Enriched with Pleuratus tuber-regium (usu)

  Okocha, Kalu Sunday, Okafor, Juliet Chinenye, Clifford, Florence Chinecherem, Ezeh-Nwandu, Mary Chikodili, Omologbe, Felix

  20–26

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