The micronutrient compositions of stored cocoyam-based products were determined using
gas chromatography and atomic absorption spectrophotometry. The dried cormels and dried …

Abstract Effects of enriching soymilk with pawpaw puree at different ratios (10–40%) were
evaluated for physicochemical properties, vitamin A and C, mineral contents, and sensory …

White bread is a fermented, energy-dense food with minimal protein and certain macro and
micronutrients required for important living functions. In this study, bread was fortified with …

This study aims to evaluate and optimize the effect of baking temperature, oven rack speed
and partial substitution of fat with papaya puree of varying ripening levels on the …

Aim: To evaluate the nutritional, anti-nutritional and sensory characteristics of Acha flakes,
fortified with Bambara nut and crayfish powder. Methodology: Moistened Acha grains were …

Aims: Fruits juices and soft drinks are among the most important and convenient foods which
are commonly consumed to quench thirst, and as sources of micronutrients. However, most …

Aims: Food insecurity is a major problem in developing countries, to overcome this problem,
fertilizers are used to increase yield of agricultural produce. However, fertilizer may affect the …

This study evaluated the nutritional quality attributes of bread produced from wheat flour
spiced with varying proportions of calabash nutmeg. Wheat flour was spiced with 0, 2, 4, 6, 8 …