FOOD SCIENCE & TECHNOLOGY TOPICS

BACKGROUND OF THE STUDY

Occupation hazards constitute a major threat to an active workforce. Fricidences such as back pain, contact dermatis, fracture shoulder and wrist problem, cuts and burns and some of the ill-health and injuries suffered by people at work. Valueable man hours are lost from affected staff and in some severe cases, it may lead to permanent disability or death. People from all e...

ABSTRACT

Occupation hazards constitute a major threat to an active workforce. Fricidences such as back pain, contact dermatis, fracture shoulder and wrist problem, cuts and burns and some of the ill-health and injuries suffered by people at work. Valueable man hours are lost from affected staff and in some severe cases, it may lead to permanent disability or death. People from all endeavours suffer or have experienced one form of hazard or another.&...

Background of the study

The prevalence of chronic malnutrition among under-five children remains persistently high in Nigeria. For example, in the Northern Region of Nigeria, 32.5% of children below five years are stunted, 12.9% wasted, and 21.8% underweight (1). Inadequate childcare practices are fundamental to addressing malnutrition among children. Poor maternal education (formal and informal) has been identified as a major cons...

BACKGROUND OF THE STUDY

Occupational dangers pose a significant threat to an active workforce. Fricidences such as back discomfort, contact dermatitis, shoulder and wrist fractures, cuts, and burns are some of the occupational illnesses and injuries that workers experience. The afflicted employees lose valuable work hours, and in extreme circumstances, they may suffer lifelong impairment or die. People from all walks of life endure or have encountered some type of r...

Background Of The Study

Recent years have seen a rise in the prominence of security threats as a central topic of discussion throughout the world. This is mostly because to the devastation that these threats do to the economies of both developed and less developed nations. This is not an exception in the case of Nigeria as one of the developing economies across the world, with predicted high prospect of dominating the global economy in the near futu...

ABSTRACT

This study was carried out on the nutritional disorder commonly found in Nigeria using Borne State as case study. To achieve this 4 research questions were formulated.  The survey design was adopted and the simple random sampling techniques were employed in this study. The materials used in the study are anthropometric, and biochemical assessment based. In the study, the modified welcome classification was used to classify th...

ABSTRACT

A quantity of 1 litre each of cow milk and blended (cow/soy) milk was pasteurized and each was inoculated with 5g of a mixed starter culture comprising streptococcus thermophillus, Lactobacillus acidophilus and Lactobacillus bulgariuos and incubated at 500C for 5 hours to ferment to yoghurt. Proximate analysis on both yoghurts showed that there was no significant difference (P>0.05) between the moisture content, protein content and fat c...

ABSTRACT

Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world and are grown in 720 countries.  The gross value of plantain production in sub-saharan Africa extent that of several other main food crops, such as maize, rice cassava and sweet potato. They are considered the fouth important global food commodity after rice, milk and...

ABSTRACT

This research work explored the concept of food security and its relationship to national development. Studies indicate that food security, which is the availability of adequate meals for man’s consumption as he desires, is an essential ingredient for the development of any nation. Adequate productivity through a reduction in disease and by aiding mental and physical development. 

The implications for Home Economic...

Abstract

Food irradiation is a food preservation method which involves the process of exposing foodstuffs to a source of energy capable of stripping electrons from individual atoms in the targeted material (ionizing radiation). This method of food preservation can be referred to as a more advanced form of food preservation. Some school of thought criticize the use of irradiation for food preservation because of the negative impressions of the nuclea...

ABSTRACT

The objective of this study was to explore the impact of nutrition education on the dietary habits of female secondary school students, sixty adolescent girls in the age group of 12-18 years were selected randomly from two (a private and a public) secondary schools in Egor Local Government Area of Edo State. Nutrition education improved their mean nutrition knowledge scores significant (p‹0.01) from 11.17=1.42 to 19.16 =1.8 significant increase in av...

ABSTRACT

The objectives of this study were to; described the status of cereal processing and preservation in Kaduna State.

This study utilized data collected from the large farm inputs - output survey conducted in 2000/2001 cropping season by the International Institute for Tropical Agriculture (IITA), Ibadan in collaboration with Kaduna State Agricultural Development Project (KADP). The survey was conducted in 13 local government areas of Kaduna state....

ABSTRACT

Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world and are grown in 720 countries.  The gross value of plantain production in sub-saharan Africa extent that of several other main food crops, such as maize, rice cassava and sweet potato.      They are considered the fouth important global food commodity after rice, m...

Background of the study

His of Soymilk: Soybeans belongs to the family leguminous, subfamily papiliondase and the genus Glycine Max. (Ricker and Morse, 1984), other normendatures which have been used include phaseolus Max, Soja Max Piper and Sojahispidemoech.
It is not known when this remarkable legume, soybean was first cultivated in China. However as the first legume of which a written record was made. This was in the books of the Emperor Shen hung, dated 1...

Abstract

Today, millions of people in the world are without food especially in the developing world which has been of great concern as stipulated in the United Nations millennium development goal 1, sub-targets A, B and C to fight hunger, povertyand starvation across the world and ensure environmental sustainability(UNCSD, Aug, 2011) .This study investigated the consequences of population growth on agricultural production in Obingwa local government area in Nigeria....

ABSTRACT

Protein energy malnutrition (PEM) accounts for over 50 % mortality among weaning children globally. Fortification and formulation had been used to supply some of the nutritionally deficient nutrients in diets of malnourished children. Sorghum is generally used as weaning foods in developing countries but is deficient in protein while Bambara nut is rich in protein and can provide the nutrients lacking in sorghum. This study focused on the effect of sprouting on formulation...

ABSTRACT

Low nutritional value and inconsistent sensory qualities arising from crude and nonstandardised processing operations characterise most Nigerian maize-based snacks including kokoro. African Yam Bean Seed (AYB) is an underutilised crop with high nutritional value, but literature is sparse on its utilisation to enrich maize snacks. This study was designed to improve nutritional value of kokoro by incorporating AYB Flour (AYBF). Varieties of maize (BR-9928-DMR-SY and TZL-Comp-...

ABSTRACT

Rice is a staple food in Nigeria with consumer preference for imported varieties due to good quality. Ofada rice (OS6) is a local variety characterised with unpleasant smell and unappealing appearance. Previous researches to improve Ofada rice quality have not satisfactorily solved the problem. This study was designed to determine effect of processing conditions on physical, chemical, cooking and sensory properties of Ofada rice and flakes. Trial experiments were done to de...