Volume 6 Issue 8 2024

1. Proximate constituents of raw and blanched leaves of Chaya (Cnidoscolus chayamansa McVaugh, 1944)

Zarmai, I. T., Babatunde, M. M., Abdullahi, S. A.

Page No: 1-07

DOI: 20.14118.Indiana.2024.V6I8.001

2. Quality evaluation of composite bread produced from wheat, water yam and brown hamburger bean flours

Bibiana Dooshima Igbabul, Onoja Eshi Christy, Moses Terkula Ukeyima

Page No: 8-14

DOI: 20.14118.Indiana.2024.V6I8.002

3. Role of Biotechnology in Food Processing

Wilson Rock

Page No: 15-16

DOI: 20.14118.Indiana.2024.V6I8.003

4. Role of food quality assurance and product certification systems

Mohammad Khan

Page No: 17-18

DOI: 20.14118.Indiana.2024.V6I8.004

5. Sensory attributes and quality of meat in improved indigenous chicken fed on Prosopis juliflora pods in Kenya

Duncan Maina Wanjohi

Page No: 19-24

DOI: 20.14118.Indiana.2024.V6I8.005

6. Solar drying and sun drying as processing techniques to enhance the availability of selected African indigenous vegetables, Solanum aethiopicum and Amaranthus lividus for nutrition and food security in Uganda

Maria Bisamaza, Noble Banadda

Page No: 25-30

DOI: 20.14118.Indiana.2024.V6I8.006

7. The effect of fermentation on functional properties of sweet potato and wheat flour

Adams Oluwadamilola Kemi

Page No: 31-36

DOI: 20.14118.Indiana.2024.V6I8.007

8. Thermal degradation kinetics of hemaglutinin in African yam bean (Sphenostylis stenocarpa) seeds using partial cooking method

Iwuamadi God’s Battle-Axe Izuchukwu

Page No: 37-40

DOI: 20.14118.Indiana.2024.V6I8.008

9. Thermoprocessment of tambaqui fish in tucupi sauce

Nhavoto VM, Carpio KCR

Page No: 41-46

DOI: 20.14118.Indiana.2024.V6I8.009

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