This study was carried out to evaluate the nutrient composition, microbiological, physical and sensory properties of bread produced from wheat, malted mung bean and watermelon rind composite flours. The wheat, mung bean and watermelon rind flours were blended in the ratios of 90:...
Osei Jonathan K., Okoye Chinelo U., Ajaero Ugochi C., Brobbey Emmanuel O., Abalem Juliana, Abdulwahab Dhikrahllah A., Akindele Folasade D. & Nwachukwu Uju B.·Asian Journal of Food Research and Nutrition·2024
Background: Teenage pregnancy is a major public health concern, especially in low- and middle-income countries, due to various social, economic and cultural influences on teenage girls. These pregnancies prove to have negative long-term effects on the health status of both the mo...
This research aims to produce crackers for celiac disease with important nutritional value and sensory characteristics using cassava flour, millet flour, and chickpea flour. The materials used in this investigation were cassava, millet and chickpea flour in addition to additional...
Nassaradine Macki Minawir, Yacoub Mahamat Allamine, Daouda M'bodj, Donatien Serge Mbaga, Kunkadi Willy Josue, Woudako Harang, Mahamat Bechir, Bernard Sodio & Alpha Seydou Yaro·Asian Journal of Food Research and Nutrition·2024
Background: Malaria and anaemia are common and related health problems in poor countries. Exclusive breastfeeding (EBF) might contribute to prevent these diseases in infants, but research is unclear. This study aims to examine the connection between breastfeeding, anaemia, and ma...
This study investigated the nutrient value and the level of hydrocarbon contamination in shrimps sourced from crude oil contaminated sited such as Bodo, Borokiri, Bomu in Rivers state and Oron in Akwa Ibom as control. A total of eight samples of shrimps and water were sourced fro...
This research work studied the proximate composition and sensory properties of juice from whole watermelon and fractions (2%peel, 30% rind and 68% pulp). Five samples for study were juice from whole watermelon (JWW), juice from pulp (JP), juice from pulp and rind (JPR), juice fro...
Ogi, a popular traditional fermented maize gruel in Africa, is a staple food for millions of people for its nutritional value and versatility in culinary applications. This study investigated the effects of sprouting and fermentation on the nutritive quality of ogi produced from...
This study aimed to determine the relationship between anthropometric indices of school girls and their regular nutritional dietary intake. Methods: This research adopted a cross-sectional community- based study to assess school girls of age 5-10yrs using well-structured question...
Amaranth species are highly valued for their rich phytochemical and vitamin content, making them important for both nutrition and health. However, preserving these nutrients during post-harvest processing, particularly drying, is critical to maintaining their benefits. This study...
Background: Diabetes and obesity are serious global health problems that raise serious risks of morbidity and death. As front-line healthcare professionals, nurses and midwives commonly deal with pregnant patients who have gestational diabetes mellitus (GDM). Though Knowledge, At...