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This studv evaluated the physicochemical and antioxidant properties of cake produced from wheal, carrot and African nutmeg flours. Whole wheat grain, carrot and African nutmeg seed were...

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A cross-sectional study was used to assess the dietary pattern, physical activity and anthropometric status of day secondary school adolescents in Ikwuano, L.G.A Abia state. A structured...

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Natural disasters are unpredictable events that can have devastating effects on communities and infrastructure. Effective disaster management requires timely and accurate information about...

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The study evaluated the starch digestibility and glycemic index (GI) ofdough meals from flour blends ofcocoyam, millet and black bean. The flour blends were formulated in three different...

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This study investigate the production and quality evaluation chemical composition of selected varieties of wateryam (dioscorea alata) flour. The wateryam tubers were procured from NRCRI,...

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This study evaluated and compared the mineral status of cowpea and soybean hull ashes and their blends. Wholesome cowpea and soybean seeds were procured and processed. The hulls were sun...

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This study investigated the functional properties, phytochemical and p-carotene contents of flours produced from improved wateryam. Wateryam tubers were procured from Yam Programme of...

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 This cross-sectional study investigates the dietary patterns and anthropometric indices among a population of sportsmen. The research shows the prevalence of underweight (3.8%),...

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 This work determined the mineral composition and starch of improved varieties of water yam (Dioecorea alata). Improved varieties of watcryam tubers were procured from National Root...

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Snacks are small foods eaten between meals. Chin-chin is a snack popular in Nigeria, it is prepared by combination of ingredients like flour, margarine, sugar. baking powder. egg and other...

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An adolescents’ nutritional status has important implications for his health, development ofseveral chronic diseases, and plays a key role in breaking the cycle ofmalnutrition. The study...

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The quality evaluation of Jam produced from blends of Pawpaw and Jackfruit was studied. The pawpaw and Jackfruits were processed into Jam and subjected to proximate, physiochemical,...

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 This study assessed the nutrient composition and acceptability of moi moi oka produced from corn, ripe plantain and sprouted soybean paste. Wholesome corn, ripe plantain and soybean...

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 The study investigated the compositional differences and functional properties of flour produced from selected banana cultivar grown in Nigeria. Four cultivars of banana; Cavendish...

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 This study investigated the effect of processing methods (raw, roasted, and boiled) on the proximate, mineral, vitamin, and antioxidant composition of African pear (Dacryodes...

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 This study evaluated the oxidative stability of African oil bean (AOB) seed oil blended with sesame seed oil (SSO) to enhance its storage potential and nutritional quality. Oils were...

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 The study evaluated the chemical stability offlour produced from fermented African oil bean seeds obtained from Ndoro market in Ikwuano Local Government Area Abia State, packaged...

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 This study assessed the functional properties and starch digestibility of wheat-black bean flour blends. Flour samples were produced from wheat and black bean seeds. The flours were...

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 The study compared physical characteristics, antioxidant properties activity and dietary fibre content of Nigeria-grown papaya (sunrise solo and red royale) during maturation. The...

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This study evaluated the antioxidant activity, mineral composition, and organoleptic properties of dough meal prepared from optimized flour blends ofQuality Protein Maize (QPM), Soybean...

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Production, quality and sensory attributes of bread from wheat flour enriched with orange flesh sweet potato and eggshells, and partial substitution of margarine with avocado pear pulp was...

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 The comparative evaluation of beef and chicken meatballs produced by frying and oven drying processing methods was studied. Fresh chicken and beefmeats were processed into meatballs...

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The primary objective of this study i I The primary objective of this study was to investigate the proximate composition and functional properties of plantain peel ash, traditionally used...

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This study investigated soaking time (12, 24 and 36 h; 72 h control) and the use of a Lactobacillus plantarum starter culture influence the chemical composition, microbial quality, and...

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This research investigated the fortification ofAsusu, a traditional Nigerian cornmeal-based dish, with Brewer’s Spent Grain (BSG) to improve its nutritional value. Asusu is widely consumed...