CONSUMPTION PATTERN OF ANTIOXIDANT RICH FOODS BY MIDDLE AGED ADULTS IN ENUGU NORTH LOCAL GOVERNMENT AREA ENUGU STATE, NIGERIA ABSTRACT This epidemiological study was to elicit information on the consumption pattern of antioxidant rich foods among middle-aged adults in Enugu North local government area, Enugu State, Nigeria. Four hundred adult …
Read More »Comparative study of vitamin a and anthropometric status of children aged 6-24 months in urban and rural communities in kaduna state, nigeria.
COMPARATIVE STUDY OF VITAMIN A AND ANTHROPOMETRIC STATUS OF CHILDREN AGED 6-24 MONTHS IN URBAN AND RURAL COMMUNITIES IN KADUNA STATE, NIGERIA. ABSTRACT This invest igat ion centered on Vi tamin A and anthropomet r ic status of 400 children aged 6-24 months in urban and rural communi t ies …
Read More »Comparative Evaluation Of Bambara Nut Waste And Dry Brewers Spent Grain As Dry Season Feed Supplements For West African Dwarf Sheep
COMPARATIVE EVALUATION OF BAMBARA NUT WASTE AND DRY BREWERS SPENT GRAIN AS DRY SEASON FEED SUPPLEMENTS FOR WEST AFRICAN DWARF SHEEP ABSTRACT Two feeding trials were conducted to investigate the growth and physiological response of sheep fed forage with and without supplementary bambara nut waste or brewers spent grain. First …
Read More »Comparative Analysis Of Technical Efficiency In Rice Production Under Small-Scale Farmer Managed Irrigation System
COMPARATIVE ANALYSIS OF TECHNICAL EFFICIENCY IN RICE PRODUCTION UNDER SMALL-SCALE FARMER MANAGED IRRIGATION SYSTEM Abstract This research was designed to determine and compare the technical efficiency and input levels used in rice production under farmer managed irrigation systems (FMIS) and rain fed systems (RFS) in Kogi State. It also compared …
Read More »Cocoyam Marketing In South East Nigeria
COCOYAM MARKETING IN SOUTH EAST NIGERIA ABSTRACT Cocoyam is highly perishable and considerable economic losses occur after it is harvested. This is as a result of rot, sprouting and other physiological changes. These losses could be reduced through efficient storage, processing and marketing. This study is about economic study of …
Read More »Climate Change Information Needs Of Rural Farmers In Enugu State, Nigeria
CLIMATE CHANGE INFORMATION NEEDS OF RURAL FARMERS IN ENUGU STATE, NIGERIA Abstract Adaptation is considered an appropriate response to climate change and variability, especially for rural farmers. However, the farmers’ ability to effectively respond to climate change challenges is determined by the quality of information available to the farmers and …
Read More »Chemical Composition Of Some Lesser-Known Wild Fruits And Vegetables Consumed In Ayamelum Local Government Area Of Anambra State
CHEMICAL COMPOSITION OF SOME LESSER-KNOWN WILD FRUITS AND VEGETABLES CONSUMED IN AYAMELUM LOCAL GOVERNMENT AREA OF ANAMBRA STATE TABLE OF CONTENTS Cover Page – – – – – – – – – – Title Page – – – – – – – – – – Certification – – – – …
Read More »Chemical Composition Of Processed Tender Leaves And Husks Of Cowpea And Organoleptic Attributes Of Their Soups
CHEMICAL COMPOSITION OF PROCESSED TENDER LEAVES AND HUSKS OF COWPEA AND ORGANOLEPTIC ATTRIBUTES OF THEIR SOUPS ABSTRACT The study examined the chemical composition of fresh, sundried tender leaves and husks of cowpea ‘Adengee’ (Vigna unguiculata) and organoleptic attributes of their traditional soups. Information on processing, preparation and utilization of soup …
Read More »Changes In Physicochemical Properties Of Instant Kunun Zaki Flours Produced From Millet
CHANGES IN PHYSICOCHEMICAL PROPERTIES OF INSTANT KUNUN ZAKI FLOURS PRODUCED FROM MILLET ABSTRACT In this study, instant kunun zaki powders were produced from millet-cowpea malt and millet- soybean malt. The instant powders were packaged in polypropylene plastics and stored for 3 months. During this period, studies of the changes in …
Read More »characteristics of traditional snacks produced from citrullus vulgaris s, glycine max l, arachis hypogea l and sclerotium tuberygii
CHARACTERISTICS OF TRADITIONAL SNACKS PRODUCED FROM Citrullus vulgaris S, Glycine max L, Arachis hypogea L AND Sclerotium tuberygii Abstract Melon snack was produced by the conventional method in which melon and ground yeast was used as the main ingredients, in addition to other ingredients. The proportion of melon and ground …
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