PROCEEDINGS OF THE 4TH NIFST NORTH-WEST I ReFoSTS, DUTSE 2025 

FRONT MATTER

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ENHANCING THE SENSORY QUALITY AND PHYSICOCHEMICAL PROPERTIES OF AFRICAN VELVET TAMARIND DRINK USING HYDROCOLLOIDS (XANTHAN GUM AND CARBOXYMETHYL CELLULOSE)

Muhammad Yusuf Abdulkadir, Abdullahi Idris Muhammad, Shamsuddeen Sarki Abubakar, Zahrau Bamalli Nouruddeen

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ASSESSING THE INFLUENCE OF CULTURAL BELIEFS AND TRADITIONAL PRACTICES ON INFANT MALNUTRITION IN KUKA VILLAGE, SULE-TANKARKAR LOCAL GOVERNMENT AREA, JIGAWA STATE, NIGERIA

Sadiya Ado, Musa Abdullahi

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PHYSICOCHEMICAL PROPERTIES OF TRADITIONAL NIGERIAN BEVERAGES PRODUCED UNDER DIFFERENT PROCESSING CONDITIONS

Hadiza Adamu Magaji

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KNOWLEDGE OF HAZARD ANALYSIS OF CRITICAL CONTROL POINTS (HACCP) AMONG PRODUCERS OF KUNUN AYA (TIGER-NUT DRINK) IN KANO MUNICIPAL LOCAL GOVERNMENT AREA, KANO STATE, NIGERIA

S. M. Ibrahim, E. C. Igwe, M. A. Dandago, S. A. Jaafar

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EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL COMPOSITION OF TIGER NUTS (Cyperus esculentus L.)

Indee A. M., Muhammad A. T., Mustapha H. M., Hussaina I. G., Abdukllatif U.

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MICROBIAL FERMENTATION AS A STRATEGY FOR REDUCING ALLERGENS IN PLANT-BASED FOODS: A REVIEW

Jamilu Z. A., Garba M., Alhaji A. M., Abdulsalam F. J.

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COMPARATIVE ANALYSIS ON MINERAL COMPOSITION OF LOCALLY MADE COMPLEMENTARY FOOD FOR INFANTS

Sadiya Muntaka Shehu, Abdullahi Muntaka Shehu, Mahmud Yusuf, Kabiru Abubakar Musa

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INNOVATIVE VALUE ADDITION AND COMMERCIALIZATION OF UNDERUTILIZED INDIGENOUS FOODS FOR SUSTAINABLE FOOD ENTERPRISE AND NUTRITION SECURITY IN NIGERIA

Aisha Idris Ali, Zahra’u Bamalli Nouruddeen

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EFFECTS OF POTASH, BAKING SODA, BAKING POWDER, AND WOOD ASH ON THE PROXIMATE AND SENSORY CHARACTERISTICS OF DANWAKE

Fatima S. A., Fatima M., Ibrahim S., Salamtu A. S., Mairo M. A., Adam R., Khairatu U., Bello A. B.

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QUALITY EVALUATION OF YOGHURT PRODUCED FROM POWDERED MILK AND COW MILK SOLD IN WUDIL MARKET, KANO

Iliyasu R., Umar S., Jibril H., Alalade O. M., Adamu H. D.

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