L. I. Barber

Nutrient Composition and Sensory Properties of Wheat Bread Substituted with Defatted and Undefatted Cashew Kernel (Anacardium occidentale Linn.) Flours

N. J. T. Emelike, L. I. Barber & M. D. Deebom · European Journal of Nutrition & Food Safety · 2020

This study was undertaken to investigate the nutrient composition and sensory properties of wheat flour bread substituted with defatted and undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left undef...

Open access Research Article 10.9734/ejnfs/2020/v12i1230332

Effect of Cashew Kernel and Soya Bean Oils on Blood Serum Cholesterol and Triglyceride of Albino Rats (Rattus rattus)

N. J. T. Emelike & L. I. Barber · Asian Food Science Journal · 2018

Cashew kernel oil was processed, used in combination with procured soya bean oil and used in the formulation of basal rat diets. Three rats were decapitated initially and their serum cholesterol (SC) determined before the feeding trial. The remaining 60 rats were randomly assigne...

Open access Research Article 10.9734/AFSJ/2018/39808