Maboh, J., Yusufu, M. I., Awambeng, S. M., Agbor, E. A., Konsum, L. K., Ezindu-Odoemelam, M.N. & Yakum, N. K.·Asian Food Science Journal·2024
Biscuit, also known as a cookie is a nutritive snack produced from dough that is transformed into an appetizing product through the application of heat in an oven. This study was aimed at evaluating the quality of biscuit produced from wheat, African almond and pawpaw flour blend...
Open access
Research Article10.9734/afsj/2024/v23i6717
Background: A pandemic and novel coronavirus disease in China 2019. All world countries took a series of protective and quarantine measures to prevent the spread of the virus. These measures led to various behaviors and attitudes during the period. Aim: To assess the positive att...
Open access
Research Article10.9734/ajmah/2024/v22i1973
Evelyn Orevaoghene Onosakponome, Tamunonengiye-Ofori Lenox-Prince, Amalachukwu Okwukwe Ike, Clement Ugochukwu Nyenke & Ibiso Bruce·Asian Journal of Medicine and Health·2023
Occupation is a labour routinely engaged in by individuals, often as a result of training, and for the purpose of making or earning a living. A hazard is something that could cause harm. The aim of this study was to study the association between risk factors and occupational haza...
Open access
Research Article10.9734/ajmah/2023/v21i12960
Imbalanced use of nutrients through fertilizer have a deleterious effects on soil health, leading to unsustainable productivity. The present investigation was carried out to study the comparative effectiveness of compost and crop residue either alone or in combination of chemical...
Open access
Research Article10.9734/ijecc/2021/v11i430393
The present study was aimed at assessing the physical characteristics and mineral composition of breads produced from blends of wheat-defatted/undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left un...
Open access
Research Article10.9734/afsj/2021/v20i230259
Cereal butter were made from sunflower, pumpkin, garden cress, corn, rye and peanut butter served as control. Chemical, physical, microbiological, textural and sensory evaluation of cereal based butter poduced from different types of cereal were analzed using a standard method. P...
Open access
Research Article10.9734/afsj/2021/v20i130251
Cookies was produced from wheat (Triticum, spp), acha (Digitaria exilis), and sprouted soybeans (Glycine max) flour blends. The acha and soybeans were processed into flour and used to substitute wheat flour at different proportions with 100:0:0 wheat, acha and sprouted soybeans f...
Open access
Research Article10.9734/afsj/2019/v7i229969
Moringa (M. oleifera) seed flour was substituted into acha (Digitaria exillis) at 5, 10, 15, 20 and 25 %, thoroughly mixed to produce acha-moringa seed flour blends. Principal ingredients (baking fats, salt, yeast, water) were added to the blends, mixed, rolled, cut and baked at...
Open access
Research Article10.9734/AFSJ/2018/43505
Many campaigns of withdrawal of the underground waters have been done during the year 2013 to the level of the drillings situated in the township of Abomey-Calavi for control their quality. These withdrawals were the object of analysis according to the techniques of assessment of...
Open access
Research Article10.9734/BMRJ/2015/17159