1. Effect of Nigerian preparatory procedures on the thiamin, riboflavin and ascorbic contents of foods;Abaelu;W. A. Journal Biol. Appl. Chem.,1973
2. Nutritive value of ‘Ogi’; a Nigerian infant food;Akinrele;J. Trop. Med. & Hygiene,1967
3. An assessment of the nutritive value of a maize-soya mixture, ‘Soy-ogi’, as a weaning food in Nigeria;Akinrele;Brit. Jr. Nutrition,1971
4. Methods of analysis;Association of Official Analytical Chemists (AOAC),1975
5. Methods of vitamin assay;Association of Vitamin Chemists (AOVC),1966