Nutritional and structural evaluation of selected Black gram varieties for preparation of Fermented Thick Pancake (Dosa)
The quality characteristics of selected black gram varieties viz., VBN 5, VBN 7, ADT 3, T9 and CO 6 and were evaluated for their suitability for the preparation of thick pancake.
Development and quality evaluation of Jam from Watermelon (Citrullus Lanatus) and Pawpaw (Carica Papaya) juice
The seasonal nature of most fruits available in the market coupled with inadequate storage and processing facilities has limited their consumption by majority of the people in the country.
Noodles are strips or strands cut from a sheet of dough made from flour, water and either common salt or a mixture of alkaline salt.
Assessment of Complementary Feeding Practice of infants and young children aged 6-23 months in Gode Town, Somali Regional State of Ethiopia
Malnutrition is the largest risk factor caused by inadequate nutrition that leads to childhood morbidity and mortality, as well as inadequate growth and development.
Effect of Pre-Treatments and Drying Methods on the Chemical Quality and Microbial Density of Wild Edible Oyster Mushroom
This study was carried out to evaluate the effect of pretreatments and drying methods on the chemical quality and microbial density of wild edible oyster mushroom. The mushroom samples were pretreated by steeping in 0.5% citric and sodium metab...