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Human Nutrition and Dietetics
Showing 1-360 of 399 projects
EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES AND FORMULATED DIETS...
Abstract: Forages are essential components of ruminant diets due to their high fiber content and nutrient composition. This study aimed to evaluate the nutrient...
SOCIO-ECONOMIC CHARACTERISTICS OF WATERMELON MARKETERS IN IBADAN METROPOLIS, OYO STA...
<p> </p><p>The research examined the socio-economic characteristics of watermelon marketers in Ibadan Metropolis of Oyo State. Primary data...
DETERMINATION OF SOME PHYSICAL PROPERTIES OF FRESH AND DRIED TIGER NUT (CYPERUS ESCU...
Abstract: The physical properties of fresh and dried tiger nuts (Cyperus esculentus) were investigated in this study. Tiger nuts are an important crop with vari...
PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE...
Abstract: This research project focuses on the production of jam using bananas and explores its nutritive value. The study aims to investigate the process of m...
THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY...
<p> </p><p>A quantity of 1 litre each of cow milk and blended (cow/soy) milk was pasteurized and each was inoculated with 5g of a mixed sta...
EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS...
<p> </p><p>Oil was extracted from <em>carica papaya</em> (pawpaw) seeds and analyzed for its physico-chemical properti...
THE ROLE OF FOOD SCIENCE IN HUMAN NUTRITION...
<p> </p><p>In a nutshell, food science is the scientific study of food from the period of harvesting, processing, storage and packaging. Hu...
EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS...
<p>This project work is aimed at examination of jollof rice served in hotels for pathogenic organisms and to find out possible pathogenic organisms in the...
PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN...
<p> </p><p><em>Fermented plantain flour is a good source of carbohydrate, protein and fat it can be blend different proportion with c...
PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT ...
Abstract: The aim of this study was to explore the production and assess the acceptability of cake made from a blend of carrot and wheat flour. Carrot is a nutr...
PREVALENCE OF MALNUTRITION AMONG CHILDREN UNDER 5 IN NIGERIA...
Abstract: Malnutrition among children under the age of 5 in Nigeria remains a significant public health challenge. This research project aimed to investigate th...
MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM (A CASE STUDY OF EMENE FULANI CAT...
<p> </p><p>Microbial evaluation of twenty samples of raw milk from a dairy farm (Emene Fulani cattle farm Enugu State). was carried out usi...
ASSESSMENT OF HEAVY METAL CONTAMINATION IN IRISH POTATOES AND SOILS FROM AN ABANDONE...
Abstract: The study aimed to assess the heavy metal contamination in Irish potatoes and soils from an abandoned mining site in Jos-South using Atomic Absorption...
DIETARY MANAGEMENT OF CHILDREN WITH PROTEIN ENERGY MALNUTRITION IN 44 NIGERIA ARMY R...
<p> </p><p>This project was conducted with the primary objective of knowing the dietary management of children with protein energy Malnutri...
EVALUATION OF CONSUMPTION CHARACTERISTICS OF MUSHROOM AND SNAIL AMONG URBAN HOUSEHOL...
<p> </p><p>The study was conducted in Akure metropolis to evaluate the consumptions characteristics of mushroom and snails among urban hous...
ASSESSMENT ON ANALYSIS OF WATER POLLUTION BY PHOSPHATE...
Abstract: Water pollution by phosphate is a significant environmental concern due to its detrimental effects on aquatic ecosystems and human health. This resear...
EFFECT OF MATERNAL NUTRITION KNOWLEDGE AND NUTRITIONAL STATUS ON PREGNANCY OUTCOME I...
<p>The main purpose of this study was to assess the effect of maternal nutrition knowledge and nutritional status on pregnancy outcome in Ebonyi State, Ni...
PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN...
<p>Fermented plantain flour is a good source of carbohydrate, protein and fat it can be blend different proportion with composite wheat flour to produce a...
Promote Composition Of Pleurotus Tuberrcogin...
Abstract: Pleurotus tuberregium is an edible mushroom species that is highly valued in many parts of Africa due to its nutritional and medicinal properties. How...
Promote Composition Of Pleurotus Tuberrcogin...
Promote Composition Of Pleurotus Tuberrcogin Abstract: Pleurotus tuberregium, commonly known as "the king tuber oyster," is a highly valuable and versatile ed...
Margarine Production Using Oil Blends From Palm Kernel Coconut And Melon...
Abstract: The production of margarine using oil blends from palm kernel, coconut, and melon is a promising approach to create a unique and potentially marketabl...
Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Be...
Abstract: African yam bean (Sphenostylis stenocarpa) is an underutilized legume with significant potential as a source of protein and other nutrients. However,...
Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour...
Abstract: This study aimed to investigate the potential of using composite flour blends for making biscuits with a combination of peanut flour and cassava flou...
Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Pr...
Abstract: The organoleptic quality of soymilk is a critical aspect that greatly influences consumer acceptance. This research project aimed to investigate the ...
Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For...
<p> Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus...
Physico Chemical And Organolepticproperties Of Flour And Fufu Processe From Cassave ...
Abstract: Cassava is an important staple food in many developing countries due to its versatility and adaptability to various agro-ecological zones. This study ...
Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum...
Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculant...
Production And Acceptability Studies Of Malted Sorghum Sorghum Bicolor Biscuit...
Abstract: The production and acceptability studies of malted sorghum (Sorghum bicolor) biscuit were carried out to explore the potential of incorporating malte...
Effect Of Storage Time On The Functional Properties Of Wheat Bambka Groundnut Blend...
Abstract: The study investigated the effect of storage time on the functional properties of Wheat Bambka groundnut blend. The blend was stored for 0, 2, 4, and ...
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange Citrus Sile...
Abstract: This research project focuses on the production of mixed fruit using locally sourced citrus fruits - Orange (Citrus sinensis), Tangerine (Citrus retic...
