All Stories

  1. Impact of Indigenous Methods of Preparation and Cooking on the Proximate, Mineral, Vitamins, Amino and Fatty Acids Compositions of Groundnut Soups Prepared in Cross River State, Nigeria

    Article • November 2020, International Institute for Science, Technology and Education

    lilian Aburime

  2. Standardization and Nutrient Composition of Melon and Groundnut Soups as Consumed in Cross River State, Nigeria

    Article • Asian Food Science Journal, August 2020, Sciencedomain International

    lilian Aburime

  3. Updating the Data Base of Indigenous Raw Food Materials by Analyzing Their Chemical Compositions

    Article • Asian Food Science Journal, June 2020, Sciencedomain International

    lilian Aburime

  4. Effect of Citric Acid Treatment and Fermentation on the Chemical Composition of African Yam Bean (Sphenostylis stenocarpa) and Sensory Evaluation of Its Gruel

    Article • European Journal of Nutrition & Food Safety, May 2020, Sciencedomain International

    lilian Aburime

  5. The Nutritive Value of Commonly Consumed Processed and Unprocessed Vegetables in South-Southern Nigeria

    Article • European Journal of Nutrition & Food Safety, January 2020, Sciencedomain International

    lilian Aburime

  6. Chemical composition and antioxidant activities of some indigenous spices consumed in Nigeria

    Article • Food Chemistry, January 2018, Elsevier

    lilian Aburime

  7. Effect of processing methods on the proximate composition of African yam bean (Sphenostylis stenocarpa) flours and sensory characteristics of their gruels

    Article • International Journal of Basic and Applied Sciences, May 2014, Science Publishing Corporation

    lilian Aburime