Background: Research efforts in Tropical countries are geared towards identification of non-wheat sources that could be used as an alternative to wheat flours, thus affecting saving in foreign exchange by limiting wheat importation and at the same time proffer solution to severe...
Open access
Research Article10.9734/ajb2t/2022/v8i430132
Background/Objective: Malting is a process that is not expensive and is technologically effective in improving the nutritional quality of food. The objective of this study was to determine the effect of malting on the nutritional characteristics of pigeon pea (Cajanus cajan). Mat...
Open access
Research Article10.9734/ajbgmb/2020/v3i230083
This study was carried out to determine the Rheology and acceptance of Pap (Zea mays) enriched with Jatropha carcus leaves to improve iron status in Children. The blends of pap slurry and Jatropha curcas leaves was made at substitution level of 70:30 respectively. Howe...
Open access
Research Article10.9734/ajbgmb/2020/v3i230082
Background: The incidence of diabetes has been on the increase due to increase in sedentary lifestyle together with increase in life expectancy. “Osu une” is a native meal in Anambra State, Nigeria used in the management of diabetics. There is no scientific based study/data to as...
Open access
Research Article10.9734/ajbgmb/2023/v14i2312
The study was carried out to determine the biscuit making potentials of cooking banana and yellow maize flour blends. Cooking banana and yellow maize were processed and milled into flour then blended for composite biscuit production. The samples were coded as follows; A=100:0, B=...
Open access
Research Article10.9734/ajarr/2020/v12i330289
The aim of this study was to evaluate the nutritional and health implication of Pterocarpus santalinoides (Uturukpa) and Napoleona imperialis (Mkpodu) leaves. The vegetables were harvested from the forest in Udi Local Government area in Enugu State and identified at Department of...
Open access
Research Article10.9734/ejnfs/2019/v11i330157
Background/Objective: Processing improves the nutritional quality of food and may/not lead to nutrient losses. Processing is done to eliminate inactive microorganisms/ antinutrients and extend the shelf life of food. Moringa oleifera plant is an important tree in some part of Nig...
Open access
Research Article10.9734/ejnfs/2019/v11i330155
Background/Objective: Protein malnutrition is detrimental at any point in life. Protein malnutrition prenatally has also been shown to have significant lifelong effects. The objective of this study was to evaluate the protein uptake and utilization of Moringa olifera leaves and s...
Open access
Research Article10.9734/ajbgmb/2019/v2i430073
Background: Assessment of protein quality is aimed at determining the ability of a protein to meet up with the needs for maintenance, growth, pregnancy and lactation. Objective: To evaluate the protein quality of complementary food made from local food blends using albino rats. M...
Open access
Research Article10.9734/ajarr/2020/v12i330287
Background: Anemia is regarded as public health challenge and is predominant in developing countries due to nutritional deficiencies. Aim/Objectives: The study was carried out to evaluate the biological properties of Ficus capensis fruits and vegetables on some haematological par...
Open access
Research Article10.9734/cjast/2020/v39i2030806
Background: Studies have shown that inadequate or lack of suitable complementary feeding is the major cause of PEM and micronutrient deficiency that leads to growth faltering and high rates of infection during infancy and early child hood. Objective: To evaluate the rheology and...