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16 results found

Effect of Dietary Levels of Cooked Lablab purpureus Beans on the Performance of Broiler Chickens

F.O. Abeke, S.O. Ogundipe, A.A. Sekoni, I.A. Adeyinka, O.O. Oni, A. Abeke and I.I. Dafwang

American Journal of Food Technology 3 (1): 42-49, 2008

ASCI-ID: 9-28

Effect of Duration of Cooking Lablab purpureus Beans on its Utilization by Broiler Finishers (4-8 Weeks)

F.O. Abeke, S.O. Ogundipe, A.A. Sekoni, I.A. Adeyinka, O.O. Oni, A. Abeke and I.I. Dafwang

Asian Journal of Animal and Veterinary Advances 3 (2): 85-91, 2008

ASCI-ID: 13-36

Response of Laying Hens to Dietary Levels of Cooked Lablab purpureus Beans

F.O. Abeke, S.O. Ogundipe, A.A. Sekoni, I.I. Dafwang, I.A. Adeyinka, O.O. Oni and A. Abeke

Asian Journal of Animal and Veterinary Advances 3 (1): 9-16, 2008

ASCI-ID: 13-19

Response of Shika Brown Cockerels to Graded Dietary Levels of Lablab purpureus Beans

F.O. Abeke, S.O. Ogundipe, A.A. Sekoni, I.I. Dafwang, I.A. Adeyinka, O.O. Oni, B.I. Nwagu and A. Abeke

Asian Journal of Poultry Science 2 (1): 10-16, 2008

ASCI-ID: 27-7

Effect of Processing Methods on Some Antinutritional Factors in Legume Seeds for Poultry Feeding

K.E. Akande and E.F. Fabiyi

International Journal of Poultry Science 9 (10): 996-1001, 2010

ASCI-ID: 101-1457

Influence of Traditional Processing Methods on the Nutritional Composition and Antinutritional Factors of Red Peanuts (Arachis hypogea) and Small Red Kidney Beans (Phaseolus vulgaris)

Jeanne Ejigui, Laurent Savoie, Johanne Marin and Therese Desrosiers

Journal of Biological Sciences 5 (5): 597-605, 2005

ASCI-ID: 38-1086

Effect of Duration of Cooking of Lablab purpureus Beans on the Performance Organ Weight and Haematological Parameters of Shika-brown Pullet Chicks

F.O. Abeke, S.O. Ogundipe, S. Oladele, A.A. Sekoni, I.I. Dafwang, I.A. Adeyinka, O.O. Oni and A. Abeke

Journal of Biological Sciences 7 (3): 562-565, 2007

ASCI-ID: 38-1392

Beneficial Changes and Drawbacks of a Traditional Fermentation Process on Chemical Composition and Antinutritional Factors of Yellow Maize (Zea mays)

Jeanne Ejigui, Laurent Savoie, Johanne Marin and Therese Desrosiers

Journal of Biological Sciences 5 (5): 590-596, 2005

ASCI-ID: 38-1085

Mechanism of Action, Toxicity and Nutritional Significance of Heat-Labile Antinutritional Factors in Some Legumes: A Review

D.B. Oke

Journal of Food Technology 5 (4): 286-289, 2007

ASCI-ID: 162-337

Nutritional Evaluation and Physiochemical Properties of Processed Pumpkin (Telfairia occidentalis Hook) Seed Flour

Sara Y. Hamed, Nafisa M. El Hassan, Amro B. Hassan, Mohamed M. Eltayeb and Elfadil E. Babiker

Pakistan Journal of Nutrition 7 (2): 330-334, 2008

ASCI-ID: 100-601

Effect of Processing Techniques on Levels of Minerals and Antinutritional Factors of Canavalia ensiformis

S.O. Ajeigbe, A.K. Mohammed, I.A. Yahaya and A.O. Oyelowo

Pakistan Journal of Nutrition 11 (12): 1121-1124, 2012

ASCI-ID: 100-1735

Nutritional Evaluation and Physiochemical Properties of Boiled and Fried Tree Locust

Nafisa M. El Hassan, Sara Y. Hamed, Amro B. Hassan, Mohamed M. Eltayeb and Elfadil E. Babiker

Pakistan Journal of Nutrition 7 (2): 325-329, 2008

ASCI-ID: 100-599