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Recently Published Articles

Review Akpan, I. P Trends in Sausage Production [View Abstract] [Full Article - PDF] [Download Full Text] pp. 081-084 (46 KB) Afr. J. Food Sci. Technol. 2017;Vol.8,No.5 DOI: http://dx.doi.org/10.14303/ajfst.2017.089
Research Article Zarmai, I. T., Babatunde, M. M., and Abdullahi, S. A. Proximate constituents of raw and blanched leaves of Chaya (Cnidoscolus chayamansa McVaugh, 1944) [View Abstract] [Full Article - PDF] [Download Full Text] pp. 074-080 (222 KB) Afr. J. Food Sci. Technol. 2017;Vol.8,No.5 DOI: http://dx.doi.org/10.14303/ajfst.2017.099
Research Article Ngozi U. Arisa, Aminat Adelekan, Oluwatosin O. Malomo, Olayemi Eyituoyo Dudu Physicochemical and sensory properties of blends from beniseed, trifoliate yam and wheat flours [View Abstract] [Full Article - PDF] [Download Full Text] pp. 067-073 (102 KB) Afr. J. Food Sci. Technol. 2017;Vol.8,No.5 DOI: http://dx.doi.org/10.14303/ajfst.2017.024
Review Adebiyi Joseph A. and Ajani Taiwo A. Childhood immunization in Nigeria: factors influencing noncompliance [View Abstract] [Full Article - PDF] [Download Full Text] pp. 034-038 (72 KB) Educ. Res. 2017; DOI: http://dx.doi.org/10.14303/er.2017.025
Research Article Kemi J. O., Umar G. G., Yemi-Peters, O. E., Sokari, V., Zanaib A. H. The application of information and communication technology for service delivery in the serial unit of Bayero University Kano [View Abstract] [Full Article - PDF] [Download Full Text] pp. 027-033 (84 KB) Educ. Res. 2017; DOI: http://dx.doi.org/10.14303/er.2017.026

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Our mission is to  contribute to the progress and application of scientific discoveries, by  providing free access to research information online without financial, legal or technical barriers. All International Research Journals articles will be freely distributed and available from multiple websites.

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Open Access is a publication model that enables the dissemination of research findings to the global community without restriction. Thus, all articles published under open access can be accessed by anyone with internet connection.

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