Nigerian foods

High-protein, low-cost Nigerian foods, chin-chin, puff-puff, akara (9), akamu, sugar cookies and yeast bread (10) were developed using raw full-fat cottonseed (Table I), defatted cottonseed (Table V), soybean, peanut or sesame flours as protein supplements. 

The concentration of cadmium has been found to be higher in some Nigerian foods as compared to those of some other countries as shown in Table 1. 

FIGURE 4.5 Gammaray spectrum after excitation by epithermal neutron activation analysis (ENAA) for determination of the uranium content in Nigerian food products. Comparison of the gamma ray spectrum of uranium in normal mode and with Compton suppression. (From Kapsimalis, R. et al., Appl. Radiat. hot., 67, 2097, 2009. With permission.)... 

Okolie, N.P. and E.N. Ugochukwu. 1989. Cyanide contents of some Nigerian legumes and the effect of simple processing. Food Chem. 32 209-216. 

Osuntokun BO. 1972. Chronic cyanide neurotoxicity and neuropathy in Nigerians. Plant Foods for Human Nutrition 2 215-266. 

FOOD TOXICANTS, NATURALLY OCCURRING] (Volll) Nigerian (K178, X464, Polyetherm A, Duamyan) [28380-24-7]... 

Onyenekwe, P.C. and Hashimoto, S. (1999) The composition of the essential oil of dried Nigerian ginger (Zingiber officinale Roscoe). European Food Research and Technology 209(6), 407 410. 

A05. Bassir, O. and E.N. Maduagwu Occurrence of nitrate, nitrite, dimethylamine, and dimethylnitrosamine in some fermented Nigerian beverages J. Agr. Food Chem. 26 (1978) 200-203. 

Akaninwor, J. O., Onyeike, E. N. Ifemeje, J.C. (2005). Trace metal levels in raw and heat processed Nigerian staple foods from oil-producing areas of Rivers and Bayelsa States. Journal of Applied Sciences and Environmental Management. Vol. 10, No. 2, pp. 23-27. 

Atawodi, S.E., B. Pfundstein, R. Haubner, et al. 2007. Content of polyphenolic compoimds in the Nigerian stimulants Cola nitida ssp. alba, Cola nitida ssp. rubra A. Chev, and Cola acuminata Schott. Endl. and their antioxidant capacity.. Agric. Food Chem. 55(24) 9824-9828. 

Sanni, A., Morlon-Guyot, J., and Guyot, J. (2002) New efficient amylase-producing strains of Lactobacillus plantarum and L. fermentum isolated from different Nigerian traditional fermented foods. Lnt. J. Eood Microbiol,... 

Omogbai, F. E. (1990) Lipid composition of tropical seeds used in the Nigerian diet. Journal of the Science of Food and Agriculture, 50, 253-5. 

Ola SS, Catia G, Marzia I, Francesco VF, Afolabi AA, Nadia M (2009) HPLC/DAD/MS characterisation and analysis of flavonoids and eynnamoil derivatives in four Nigerian green-leafy vegetables. Food Chem 115 1568-1574... 

ELkheir, M. (2004, September). The Zeer Pot A Nigerian invention keeps food fresh without electricity. Science in Africa. http7/www.scienceinaftica.co.za/2004/september/iBfrigeration.htm. 

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