Michael Okpara University of Agriculture
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Welcome to Michael Okpara University of Agriculture Online Repository that collects, preserves and distributes the academic and research output of Michael Okpara University
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Physicochemical And Antioxidant Properties Of Cake Produced From Wheat (Tiiticum Vulgare), Carrot Caucus Carota) And African Nutmeg {Monodora Myristica) Flours:- Okon, Juliana U
ABSTRACT
This studv evaluated the physicochemical and antioxidant properties of cake produced from wheal, carrot and African nutmeg flours. Whole wheat grain, carrot and African nutmeg seed were...
Dietary Pattern, Physical Activity And Anthropometric Status Of Adolescents (10-19 Years) In Secondary Schools In Ikwuano L.G.A Abia State Nigeria:- Dike, Precious U
ABSTRACT
A cross-sectional study was used to assess the dietary pattern, physical activity and anthropometric status of day secondary school adolescents in Ikwuano, L.G.A Abia state. A structured...
Design And Implementation Of Online Disaster Report Management System:- Okoh Tobechi M
ABSTRACT
Natural disasters are unpredictable events that can have devastating effects on communities and infrastructure. Effective disaster management requires timely and accurate information about...
Starch Digestibility And Glycemic Index Of Dough Meal From Flour Blends Ofcocoyam, Millet, Black Bean Enriched With Unripe Plantain Peel Flour:- Ekemekwe, Delight O
ABSTRACT
The study evaluated the starch digestibility and glycemic index (GI) ofdough meals from flour blends ofcocoyam, millet and black bean. The flour blends were formulated in three different...
Production and Quality Evaluation Chemical Composition of Selected Varieties of Wateryam (Dioscorea alata) Flour:- Onye, Vivian C
ABSTRACT
This study investigate the production and quality evaluation chemical composition of selected varieties of wateryam (dioscorea alata) flour. The wateryam tubers were procured from NRCRI,...
Comparative Mineral Status Of Cowpea And Soybean Hull Ash And Their Blends For Food Fortification:- Udoh, Godwin I
ABSTRACT
This study evaluated and compared the mineral status of cowpea and soybean hull ashes and their blends. Wholesome cowpea and soybean seeds were procured and processed. The hulls were sun...
Functional and Chemical Composition of Selected Improved Watery am (Dioscorea alata) Flour:- Amugo. Ngozi V
ABSTRACT
This study investigated the functional properties, phytochemical and p-carotene contents of flours produced from improved wateryam. Wateryam tubers were procured from Yam Programme of...
Dietery Pattern And Antropometic Indices Of Sports Men In Umuahia, Abia State:- Uwa, Chinaza U
ABSTRACT
This cross-sectional study investigates the dietary patterns and anthropometric indices among a population of sportsmen. The research shows the prevalence of underweight (3.8%),...
Mineral Composition and Starch Profile of Improved Varieties of Wateryam (Dioscorea alata) Flour:- Nwafor. Rita C
ABSTRACT
This work determined the mineral composition and starch of improved varieties of water yam (Dioecorea alata). Improved varieties of watcryam tubers were procured from National Root...
Quality Characteristics Of Chin-Chin Produced From Wheat (Triticum Spp.) And Soybean (Glycine Max) Flour Blends Witii Date (Phoenix Dactlylifer) As Sweetener :- Amadiegwu, Osinachi P
ABSTRACT
Snacks are small foods eaten between meals. Chin-chin is a snack popular in Nigeria, it is prepared by combination of ingredients like flour, margarine, sugar. baking powder. egg and other...