This study aimed to evaluate the nutritional qualities and consumer acceptability of pumpkin seed cake. Pumpkin seeds were solar-dried, milled into flour, and used to prepare cakes from composite flours containing varying proportions of wheat and pumpkin seed flour (100:0, 70:30,...
Open access
Research Article10.9734/ejnfs/2026/v18i82122
Aims: To determine prevalence of hypertension among adolescent students and prognosis of associated dysfunction on specific organ function among adolescent students. Study Design: A cross-sectional study. Place and Duration of Study: Three senior high schools (SHS) in Ashanti reg...
Open access
Research Article10.9734/IJBCRR/2018/45034
Aim: The study aimed at evaluating the microbial quality of conventionally (CV) and mechanically (MC) prepared fufu samples in the Kumasi Metropolis of Ghana. Study Design: The study used 2 x 5 x 2 experimental design constituting two fufu preparation methods (CV and MC), five di...
Open access
Research Article10.9734/ejnfs/2024/v16i71450