N. M. Oly- Alawuba

Assessment of Protein Quality of Complementary Food Made from Maize (Zea mays) Supplemented with Crayfish (Euastacus spp) and Carrot (Daucus carota) Using Albino Rats

N. N. Umerah, N. M. Oly- Alawuba, A. I. Asouzu, P. N. Ani, C. G. U. Oluah & C. O. Ezike · Asian Journal of Advanced Research and Reports · 2020

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 Article 10.9734/ajarr/2020/v12i330287

Biscuit Making Potentials of Cooking Banana and Yellow Maize Flour Blends

N. N. Umerah, A. I. Asouzu & N. M. Oly- Alawuba · Asian Journal of Advanced Research and Reports · 2020

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 Article 10.9734/ajarr/2020/v12i330289