Free Access
Issue
Fruits
Volume 59, Number 6, November-December 2004
Page(s) 437 - 442
DOI https://doi.org/10.1051/fruits:2005006
Published online 15 February 2005
  1. Keay R.W.J., Trees of Nigeria, Clarendon Press Oxford, UK, 1989, pp.19–30. [Google Scholar]
  2. Umoh I.B., Commonly used fruits in Nigeria. Nutritional quality of plant foods, Osagie A., Eka O.A. (Eds.), Postharvest Res. Unit Publ., Univ. Benin, 1998, pp. 256–262. [Google Scholar]
  3. Iwu M.M., Food for medicine, in: Iwu M. (Ed.), dietary plants and masticators as sources of biologically active substances, Univ. Ife Press, Ile Ife, Nigeria, 1989, pp. 303–310. [Google Scholar]
  4. Okigbo B.N., Plants and food in lgbo culture, Ahiajoku lect. publ. by Cult. Div., Minist. Inf., Cult. Youth and Sports, Owerri lmo State, Nigeria, 1980. [Google Scholar]
  5. Enwere N.J., Foods of plant origin, Afro-Orbis Publ. Ltd., Univ. Nigeria, Nsuka, Nigeria, 1998. [Google Scholar]
  6. Okwu D.E., Flavouring properties of spices on cassava fufu, Afr. J. Roots Tuber Crop 3 (1999) 18–20. [Google Scholar]
  7. Okwu, D.E., Evaluation of the chemical composition of indigenous spices and flavouring agents, Glob. J. Pure Appl. Sci. 7 (2001) 455–459. [Google Scholar]
  8. Achinewhu S.C., Ogbonna C.C., Hart A.D., Chemical composition of indigenous wild herbs, spices, fruits, nuts and leafy vegetable used as food, J. Plant Food Hum. Nutr. 48 (1995) 341-388. [CrossRef] [PubMed] [Google Scholar]
  9. Anonymous, Methods of analysis, 12th ed., Assoc. Offic. Anal. Chem. (AOAC), Washington D.C., USA, 1975. [Google Scholar]
  10. Anonymous, Official methods of analysis,13th ed., Assoc. Offic. Anal. Chem. (AOAC), Washington D.C., USA, 1980. [Google Scholar]
  11. Muller H.G., Tobin G., Nutrition and food processing, Croom Helm Ltd., London, UK, 1980. [Google Scholar]
  12. Osborne D.R., Voogt P., Calculation of calorific value in the analysis of nutrients in roots, in: Osborne D.R., Voogt P. (Eds.), Analysis of nutrients in roots, Acad. Press, New York, USA, 1978, pp. 239–240. [Google Scholar]
  13. Johnson C.M., Ulrich A. Analytical methods for use in plant analysis, Bill 766, California Agric Exp., Staberkeley, USA, 1956. [Google Scholar]
  14. Barkat M.Z., Shehab S.K, Daswish N., Zahermy E.I., Determination of ascorbic acid from plants, J. Anal. Biochem. 53 (1973) 225–245. [Google Scholar]
  15. Osisiogu I.U.W., Essential Oils of Dennettia tripetala, Plant Med. 27 (1975) 287–289. [CrossRef] [Google Scholar]
  16. Akobundu E.N.T., Healthy foods in human nutrition, J. Sustain. Agric. Environ. 1 (1999) 1–7. [Google Scholar]
  17. Scala J., Fiber: the forgotten nutrient, Food Tech. 20 (1) (1974) 34–36. [Google Scholar]
  18. Okaka J.C., Okaka A.N.O., Foods; composition, spoilage, shelf life extension, Ocjarco Acad. Publ., Enugu, Nigeria, 2001. [Google Scholar]
  19. Okogun J.I., The Nigeria battle against HIV/AIDS: the ignored but vital chemistry input, Chem. Nigeria 2 (2002) 9–11. [Google Scholar]
  20. Hunt S., Groff J.I., Holbrook J., Nutrition, principles and chemical practice, John Wiley and Sons, New York, USA, 1980. [Google Scholar]