1.0 INTRODUCTION Fruit is a structural part of plant that contain seeds, normally fleshly, sweet and edible in a raw states, which includes; oranges, grapes, strawberries, juniper berries, pineapple and watermelon e.t.c (Abano, 2010). They are ripe ovaries or carpets that contain seed (McGee, 2004). Fruit contain various phytochemical compounds... Continue Reading
ABSTRACT 12 The food potentials of tigernut tubers (Cyperus esculentus) locally know as “aki awusa” in Igbo, ”aya” in Hausa and “ofio” in Yoruba were evaluated. The proximate composition of 100g of raw and processed tigernuts showed that moisture content of... Continue Reading
CHAPTER ONE INTRODUCTION Definition: Protein hydrolysate could be defined as the end product of protein hydrolysis using chemical and enzymic methods. Protein hydrolysate have many uses in specialty foods such as non allergenic infant formular, diets foods and other special nutritional foods. The drawback of many hydrolysates such as Soya... Continue Reading
ABSTRACT Adolescents are considered as a nutritionally vulnerable subgroup. A rapid growth rate combined with marginal nutrient intakes increases the risk of nutritional deficiencies in this population. Poor nutritional status in adolescence compounds the risk of adolescent pregnancy and it is an important determinant of health outcomes at a later... Continue Reading