EFFECTS OF ADDITION OF DIFFERENT SPICES ON THE QUALITY ATTRIBUTES OF TIGER-NUT MILK (KUNUN-AYA) DURING STORAGE by Monday Kayode, Rowland, Kolade Joseph, John, Olanike Adegunwa, Mojisola, Oladele Dauda, Adegbola, Adeyemi Akeem, Sarafa, Idowu Kayode, Bukola, Ajoke Babayeju, Adeshola, Orobola Olabanji, Stephen

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Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel) by Akintayo, Olaide Akinwunmi, Hashim, Yunus Olayemi, Adereti, Adesewa Grace, Balogun, Mutiat Adebanke, Bolarinwa, Islamiyat Folashade, Abiodun, Olufunmilola Adunni, Dauda, Adegbola Oladele, Solaja, Anuoluwapo Abayomi, Alabi, Oluwatoyin Fatai

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Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste by Dauda, Adegbola Oladele, Abiodun, Olufunmilola A., Arise, Abimbola K., Oyeyinka, Samson A.

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Chemical composition and anti-microbial activities of the essential oil of Adansonia digitata stem-bark and leaf on post-harvest control of tomato spoilage by Kayode, Rowland Monday, Azubuike, Christian Ugochukwu, Laba, Sunday Adeleke, Dauda, Adegbola Oladele, Balogun, Mutiat Adebanke, Ajala, Samuel Akanbi

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Evaluation of steaming time on the colour and physical properties of four paddy rice varieties in West Africa by Dauda, Adegbola Oladele, Hassan, Hauwawu, Babayeju, Adeshola A., Joseph, John Kolade, Oyelade, Rachael Omowumi

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Assessing the quality of fried bean cake made from blend of cowpea and walnut flours by Oladele Dauda, Adegbola, Adunni Abiodun, Olufunmilola, Kemisola Arise, Abimbola, Akinwunmi Akintayo, Olaide

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