Amadi, Gift Amukeru

Utilization and Standardization of Fermented Maize Waste Liquor as a Coagulant for Tofu Production and Its Effect on Tofu Quality

China, Mercy A. H. & Amadi, Gift Amukeru · Asian Food Science Journal · 2021

Coagulation of soymilk is the most important step in the production of tofu. Industrially, CaCl2, CaSO4, MgSO4 and MgCl2 are many of the different types of coagulants. Effluent from pap produced from maize is a local coagulant used; however, this has not been standardized. This s...

Open access Research Article 10.9734/afsj/2021/v20i930351

The Behavioural Pattern of Pregnant Mothers towards Antenatal Clinics and Its Implications on their Nutritional Knowledge in Obio-Akpor Local Government Area, Rivers State

Wachukwu-Chikodi, I. Happiness, Amadi, Gift Amukeru & Deedam, Nua Janet · European Journal of Nutrition & Food Safety · 2021

The study examined the behavioural pattern of pregnant mothers towards antenatal clinics and its implications on their nutritional knowledge. The study adopted descriptive cross sectional study with a target population of pregnant women in the some selected villages in Obio/Akpor...

Open access Research Article 10.9734/ejnfs/2021/v13i430399