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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...
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Brown Sorghum was used to formulate an improved breakfast gruel. Fermentation and germination, two widely used traditional Technologies in Africa were employed to improve the nutritional...
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A study was conducted to evaluate the nutritional value of mungbean (Vigna radiata), processed in different methods. Treatments consisted of diets formulated with mungbean prepared in...
ABSTRACT The issue bordering on productivity and performance has become topical and occupy the center stage of many discussions. However, its impact on the attainment of organizational and socio...
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Form the analysis, it was found that shareholders in Aba and Umuahia are generally low in their level of awareness of their rights. Awareness was high in respect of those right which...
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The study developed and evaluated the proximate, antinutrients and sensory properties of bread and biscuit produced from fermented bambara nut and wheat flour blends. The cotyledons of...
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A cross sectional study was conducted in some rural communities in Ikwuano Local Government Area (LGA) in Ahia state to determine iron status and prevalence of anaemia among children aged...
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The study investigated the food habits and nutritional status of University students in the South Eastern states of Nigeria. The questionnaires, 24-hour dietary recall, anthropometry and...
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This study assessed Food Security and Anthropometric Status of School Age Children in selected rural communities in Udenu Local Government Area, Enugu State. A structured questionnaire was...
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Ultra-processed foods are products of foods and additives, with the addition of substances like colorings, flavorings, sweeteners and emulsiflers which are used to make the products appear...
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Ultra processed products are food products formulated mainly or entirely from processed ingredients, typically including little or no whole food. Ultra-processed food tends to contain...
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A cross sectional study was conducted in five major markets in Owerri metropolis, Imo State, Nigeria to determine the energy expenditure of 300 market women aged 18 - 50years. Energy...
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This study was carried out to determine the glycemic index (GI) of four varieties of rice namely- FARO 44, FARO 51, FARO 52 and NERICA 1. To determine the glycemic index (GI), fixed...
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The study was carried out to assess the nutritional status of hypertensive patients in Government hospitals and Mission hospitals in Anambra state of Nigeria. Anthropometric...