Vol. 2 No. 1 (2023)

Articles

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  Quality, microbiological and sensory properties of “robo” supplemented with orange-fleshed sweet potato flour

  Khadijat Salami, Adegbola Dauda, Amina Mustapha- Ahmed El-Imam, Faizah Abdulhameed

  1-8

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• 

  Quality and sensory evaluation of “pankoto” (cassava-overripe plantain pudding) supplemented with Bambara groundnut flour

  Khadijat Onozare Salami, Abimbola Kemisola Arise, Esther Melody Adejoro

  9-14

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• An Analysis of the knowledge and attitudes toward African breadfruit among rural households in Osun State, Nigeria

  Abiola A. Afolabi, Julius O Ayinde, Ifeoluwa A. Abulude

  23-30

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• Garri processors and marketers’ knowledge of Lassa fever safety practices in Edo State, Nigeria

  Ododo Bukola Izekor, Iyere Anna Kenneth, Gbenga Festus Koledoye

  15-22

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