Malian Thick Porridges (tô) of Pearl Millet Are Made Thinner in Urban Than Rural Areas and Decrease Satiety by Diarra, Mohamed, Torres-Aguilar, Pablo, Hayes, Anna M. R., Cisse, Fatimata, Nkama, Iro, Hamaker, Bruce R.

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Differences in Preference and Preparation of Millet Porridge (Tô) between Urban and Rural Areas in Mali and its Impact on Satiety by Diarra, Mohamed, Nkama, Iro, Cisse, Fatimatta, Torres‐Aguilar, Pablo, Hamaker, Bruce

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Evaluation of the chemical composition and sensory quality of parboiled local and imported milled rice varieties marketed in south-east zone of Nigeria by Chinenye, Eberechukwu Azuka, Iro, Nkama, Chinwendu, Rachael Eze, Nahemiah, Danbaba, Felix, Uzochukwu Asoiro

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Amylase Activities and Values in Hot and Cold Water Extracts of Pearl Millet by Badau, Mamudu Halidu, Jideani, Israel Afam, Nkama, Iro

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Sugars content of pearl millet as diversed among cultivars and affected by germination by Badau, M.H.(University of Maiduguri (Nigeria)), Jideani, I.A, Nkama, I

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Rheological behaviour of weaning food formulations as affected by addition of malt by Badau, Mamudu Halidu, JideanI, Israel Afam, Nkama, Iro

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Production and Nutritional Quality of Traditional Nigerian Masa from Mixtures of Rice, Pearl Millet, Cowpea, and Groundnut by Nkama, Iro, Malleshi, Nagappa G.

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Survey of Fura production in some northern states of Nigeria by JIDEANI, Victoria A, NKAMA, Iro, AGBO, Ediga B, JIDEANI, Israel A

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Studies on the preparation and nutrient composition of kunun gyada, a traditional Nigerian groundnut-cereal-based weaning food by Nkama, I, Iliyas, A, Jato, A. (Maiduguri Univ. (Nigeria). Dept. of Food Science and Technology)

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