FOOD AND NUTRITION

FOOD AND NUTRITION

EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS

ABSTRACT 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 food. Samples were collected from the hotels and were brought to the laboratory for analysis. The sample were homogenized and serial dilution of the sample was made out using …

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NUTRIENT COMPOSITION AND HEALTH BENEFITS OF HIV PATIENTS

Introduction Malnutrition is a significant factor affecting human immunodeficiency virus (HIV) care and treatment in resource limited settings and contributes to other infections, including tuberculosis [1, 2]. Individuals at all stages of HIV disease are at risk of nutritional deficiency and nutritional status is a strong predictor of disease progression, survival and functional status during …

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EFFECT OF ADEQUATE NUTRITION ON THE WEIGHT, HEIGHT, ARM CIRCUMFERENCE, HEAD CIRCUMFERENCE, SKIN FOLD AND THIGH OF THE PRE-SCHOLARS

The “calories in, Calories out” mantra fails to take into account modern research that finds that fat, carbohydrates and proteins have a very different effect on the metabolism via countless pathways, such as their effects hormones, effect on hunger and  appetite, thematic effects worse, this theory according to Agus et al (2000) fails to take …

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NUTRITIONAL, SENSORY AND STABILITY STUDIES OF SUGAR-FREE COMPOSITE JAM ENRICHED WITH HONEY

CHAPTER ONE INTRODUCTION 1.1     Background of the Study Fruits are of great importance in human nutrition. However, due to their perishable nature and seasonal availability, they are generally processed into more stable forms such as jams, jellies, juices, pickles and many more products. Jam is a processed fruit product having an intermediate moisture content which …

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ASCERTAINING THE GENERAL USES AND NUTRITIONAL COMPOSITION OF DESERT DATE (BALANITES AEGYPTIACA) IDENTIFIED IN THE WEST GONJA DISTRICT OF GHANA

CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND  Long time ago, the culture of gathering wild plants continued in many African communities (Teklehaymanot and Giday, 2010). Many rural communities make good use of wild plants by using them to supplement their diet which is based on rain fed cultivation of staples such as maize, cassava, sorghum, millet and wheat. Different …

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PHYSIO-CHEMICAL AND SENSORY EVALUATION OF COOKIES PRODUCED FROM BLENDS OF MALTED SORGHUM, SPROUTED BLACK BEANS AND COOKED COCOYAM FLOUR, PROXIMATE ANALYSIS, MINERALS

CHAPTER ONE 1.1 BACKGROUND OF STUDY Over the years the production of cookies of various types has improved with the advancement of new technology in most of the manufacturing industries in Nigeria; the cookies industries tend to be the most popular among most of the manufacturing industries in Nigeria. Cookies vary with types, method of …

PHYSIO-CHEMICAL AND SENSORY EVALUATION OF COOKIES PRODUCED FROM BLENDS OF MALTED SORGHUM, SPROUTED BLACK BEANS AND COOKED COCOYAM FLOUR, PROXIMATE ANALYSIS, MINERALS Read More »

EVALUATION OF CALCIUM IN CHEESE FOR RECOMMENDED DIETARY ALLOWANCE

ABSTRACT Cheese, a popular food across many cultures has been subject of many studies. It’s of many variants, providing huge nutritional value to humans. One of those many nutrients is calcium. Calcium helps the body in building bone structures amongst other important functions. In this study, we aimed at determining the proportion of calcium content …

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Effect Of Oil Types On The Physio-Chemical And Organoleptic Qualities Of Akara

Akara is a tasty snack enjoyed by different sections of the population. This project investigated the effect of oil type on the sensory and chemical properties of akara produced from three different oil samples. The cowpea samples were soaked washed dehulled grind mixed with ingredients and fried in the various oil samples. The results of …

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