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The main aim of this study is to produce and access the nutrients, Phytochemicals and sensory attributes of biscuits made from cassava and groundnut paste blends. The raw materials...
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The study evaluated the nutrient and sensory properties of flour blends made from maize, fish and tigernut. Flours were made from dried fish, dried tigernut and soaked dried maize grains ,...
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This study evaluated the vitamin, minerals and sensory properties of biscuits made from blends of Hungry rice and fluted pumpkin seeds. Experimental design was used for this study. Biscuit...
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This study assessed the food security and anthropometric status of adolescent school girls in Enugu East Local Government Area, Enugu State. The study was a cross-sectional study. A...
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The World Health Organization (WHO) recommends exclusive breastfeeding for the first six months of life and continua breasfeeding and adequate complementary foods for up to two years of age...
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Production and qualityevaluation of whole grain agidi was studied. The maize slurry was subjected to functional and physiochemical analyses while the agidisamples were analyzed for...
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This study was carried out with the objective to assess the lifestyle pattern and anthropometric status of adolescent in-school girls of public secondary schools in Umuahia North LGA of...
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Food habits and other lifestyle practices are important determinants of health across all ages. The study assessed the food habits, other lifestyle and anthropometric status of women...
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Ultra-processed foods are industrial formulations made mostly or entirely from substances derived from foods and additives, with little, if any, intact food. This study assessed the...
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Maternal nutritional knowledge and practices during pregnancy play crucial roles in determining the nutritional status as well as long-term health of both the mother and her growing...
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This study was carried out in Igbo-Eze South in Enugu State to assess the influencing maternal food choice and the nutritional status of the preehool -children. The sample of the study...
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This study was carried out to determine and compare the body composition (BC), dietary intake (D1)and total energy expenditure (TEE)of exclusive (Ex)and nonexclusive (NEx) breastfeeding...
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This study investigated the nutritional status and functional ability of the elderly (65 years and above) in Umuahia North and Ikwuano Local Government Areas of Abia State. The study was a...
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This work determined the effect of sun and shade drying on the nutrient, antinutrient content and the level of acceptability and palatability of five seasonal green leafy vegetables...
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This study was designed to examine the dietary habits, iron and vitamin A status of adolescent female secondary and university students in Umuahia North arid Ikwuano LGAs of Abia states....
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The study determined the effect of fermentation on. chemical and nutritive value of millet a baobah. These foods were purchased from a local market in Badeggi, Niger state, Nigeria. The...
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Improved infant and young child feeding (IYCF) knowledge among adolescent girls have the potential to improve child health and development outcomes. This study was conducted to...
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Poor diet (high consumption of sugar, salt, and saturated fat, ) and unhealthy lifestyle (smoking, alcohol consumption and physical inactivity) have been identified as a major risk...
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Deteriorations in functional status are on the increase among older adults and these are affected by the dietary habits. This study was conducted in Ikwuano local government area using 200...
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Antioxidant is any substance that delays, prevents or removes oxidative damage to a large molecule (1 Halliwell. 2007) Oxidative reactions produce free radicals that can start multiply in...
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This study was on production and evaluation of samosa made from wheat, cocoyam and soybean flour blends. This was done in order to produce nutrient dense snacks for children and adults....
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Chemical composition and sensory evaluation of Owo evwri soup were investigated. The general objective of the study was to determine the chemical composition and sensory attributes ol Owo...
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Ultra-processed food and drink products are packaged formulations resulting from several sequences of industrial processes. They are packaged in such a way to make them intensely palatable,...
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The main aim of this study was to produce and assess the macro and micro nutrients, anti nutrients and sensory attributes of fruit juice made from star fruit (Averrhoa Carambola) and a...
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Ultra-processed foods, as defined by the NOVA food classification system, are not modified or merely processed foods. They are industrial formulations manufactured from substances derived...