1. ANALYSIS ON THE STATUS OF PROCESSING AND PRESERVATION OF CEREAL IN NIGERIA
BACKGROUND OF STUDY
Cereal grains are by far the most significant plants for humans to eat out of all the other kinds of plants that may provide sustenance. Cereal grains are the seeds produced by cultivated grasses such as wheat, corn, oat, barley, rye, rice, so...
2. EVALUATION OF CALCIUM IN CHEESE FOR RECOMMENDED DIETARY ALLOWANCE
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 impor...
3. PHYSICAL PROPERTIES, NUTRITIVE VALUE AND ACCEPTABILITY OF SOYBEAN CHEESE (TOFU) AMONG BOARDING SECONDARY SCHOOL STUDENTS
Background to the Study
Legumes are nutritious and economical sources of protein for population of developing countries and play an important role in diet (Gavcia, et, al. 2009). Soybean Cheese (Tofu) it is made from legume plant is a soft cheese-like food made by coagu...
