FOOD AND NUTRITION
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 […]
EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS Read More »
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
NUTRIENT COMPOSITION AND HEALTH BENEFITS OF HIV PATIENTS Read More »
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
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
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
EVALUATION OF CALCIUM IN CHEESE FOR RECOMMENDED DIETARY ALLOWANCE Read More »
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
Effect Of Oil Types On The Physio-Chemical And Organoleptic Qualities Of Akara Read More »
