PROCEEDINGS OF THE 3RD NIFST NORTH-WEST I ReFoSTS, KANO 2025

FRONT MATTER

PDF

SYNERGISTIC EFFECT OF MINT LEAVES ON POLYPHENOLICS AND FREE RADICAL SCAVENGING ACTIVITY OF BLACK TEA INFUSION

Alkasim Kabiru Yunusa, Zahra’u Bamalli Nouruddeen, Nura Abdullahi, Aisha Idris Ali, Shamsuddeen Sarki Abubakar, Salisu Adam Abubakar, Tamimu Usman Sani

PDF

EXPLORING THE FUNCTIONAL POTENTIAL OF WILD MANGO (Irvingia gabonensis) IN FOOD SYSTEMS: A MINI REVIEW

Aisha Idris Ali, Munir Abba Dandago, Fatima Idris Ali

PDF

EFFECT OF BLANCHING AND DRYING METHODS ON SOME QUALITY ATTRIBUTES OF TOMATOES (Lycopersicon esculentum Mill.)
Nasiru Bilkisu Umar, Hafizu Ibrahim Kademi, Nura Abdullahi, Mairo Mohammed

PDF

NUTRITIONAL POTENTIAL, HEALTH BENEFITS AND FOOD APPLICATIONS OF FONIO GRAINS
Aisha Idris Ali, Fatima Idris Ali

PDF

INDIGENOUS FOOD PRESERVATION METHODS AND TECHNIQUES FOR FOOD SECURITY AND NATIONAL DEVELOPMENT
Augustine Ameh

PDF

NUTRITIONAL BENEFITS AND EFFECT OF PROCESSING ON BAOBAB (Adansonia digitata) SEED – A REVIEW
Hussain, H. A., Tasiu, Y. G., Abdullahi, M. G.

PDF

QUALITY EVALUATION OF BREAD PRODUCED FROM WHEAT (Triticum aestivum), CASSAVA (Manihot esculenta) AND PLANTAIN (Musa paradisaca) COMPOSITE FLOUR
Hafizu Ibrahim Kademi, Nasiru Bilkisu Umar, Nura Abdullahi, Alhassan Musa Sani

PDF

PROXIMATE COMPOSITION OF GASKAMI: A TRADITIONAL SNACK PRODUCED FROM AFRICAN LOCUST FRUIT PULP
 Hashim A., Abubakar S. S., Tsoho A. U., Abba I. S.

PDF

PROXIMATE COMPOSITION OF GRUEL MADE FROM A BLEND OF MALTED WHEAT, RICE, GROUNDNUT, SESAME, AND CARROT
 Abdullahi A., Abubakar F.Y.

PDF

PROCEEDINGS OF THE 3RD NIFST NORTH-WEST I REGIONAL FOOD SCIENCE AND TECHNOLOGY SUMMIT, KANO 2025 (COMPLETE)

PDF