Aims: To compare the proximate composition and sensory properties of some composite flour mix meals. This is to show which combination has higher nutritional value and is more palatable for consumption. Study Design: Experimental and observational. Place and Duration of Study: Un...
Open access
Research Article10.9734/afsj/2020/v16i230170
Aims: To determine the snack consumption pattern of adults and the effect of consumption of certain snacks on the health status of adults in the University of Calabar. Study design: Cross-sectional survey. Place and Duration of Study: University of Calabar, Calabar - Nigeria. Ju...
Open access
Research Article10.9734/ejnfs/2019/v10i130095
Aim: Eggs have sometimes been regarded as unhealthy foods due to their relatively high cholesterol content. The aim of this study is to determine contribution of eggs and other cholesterol containing food to total dietary cholesterol and their influence on serum lipid profile...
Open access
Research Article10.9734/ejnfs/2019/v9i430080
Eridiong O. Onyenweaku, Henrietta N. Ene-Obong, Muriel I. Inyang & Ima O. Williams·Asian Food Science Journal·2018
Aims: To determine the cholesterol and fatty acid profile of five bird egg varieties and the possible health implications of their consumption. Study Design: Experimental design. Place and Duration of Study: Department of Biochemistry, University of Calabar, Calabar, and Departm...
Open access
Research Article10.9734/AFSJ/2018/42939
Aims: To comparatively evaluate some bioactive compounds (egg white proteins) of chicken (exotic and local), turkey, quail and guinea fowl eggs in their raw and boiled forms. It also aimed at ascertaining claims on egg being a functional food. Study Design: Experimental. Place a...
Open access
Research Article10.9734/IJBCRR/2018/43083