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Archive

Volume 1, Issue 2, December 2026

  • Research Article
    Issue: Volume 1, Issue 2, December 2026
    Pages: 77-84
    Received: 13 August 2026
    Accepted: 22 August 2026
    Published: 6 November 2026
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    Abstract: This study evaluated the quality of cakes produced from flour blends of wheat, carrot and orange-fleshed sweet potato (OFSP). Flour blends were prepared from the raw materials and blended in varying proportions to produce cake samples as follows; Sample A (100% WF: 0% CF: 0% OFSP), Sample B (60% WF: 20% CF: 20% OFSP), Sample C (50% WF: 20% CF: 30% ... Show More
  • Research Article
    Issue: Volume 1, Issue 2, December 2026
    Pages: 85-93
    Received: 10 August 2026
    Accepted: 18 August 2026
    Published: 9 November 2026
    DOI: 10.11648/j.sdnutr.20260102.12
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    Abstract: The objective of this study was to formulate total mixed ration (TMR) for lactating dairy cows that include coconut oil (CO) and adjusted neutral detergent fibre (NDF) to ensure that every bite consumed by the animal is nutritionally balanced with potential of greenhouse gases mitigation. Therefore, it was hypothesized that inclusion of CO up to 6%... Show More
  • Research Article

    Nutrient, Physical and Organoleptic Characteristics of Wheat-Unpeeled Plantain Composite Flour Bread Fortified with Prawn Powder

    Njoku Chibuike Chrystogonus*, Igwe Jeremiah Friday, Ogbedeagu Clara Obiageri, Okehie Ogochukwu Favour

    Issue: Volume 1, Issue 2, December 2026
    Pages: 94-108
    Received: 12 August 2026
    Accepted: 5 October 2026
    Published: 11 November 2026
    DOI: 10.11648/j.sdnutr.20260102.13
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    Abstract: This was aimed to produce and evaluate the nutrient, physical and organoleptic properties of wheat-unpeeled plantain composite flour bread fortified with prawn powder. The raw materials were procured at Relief Market, Owerri, Imo State, Nigeria and unpeeled plantain and prawn were processed to flour/powder. The proximate composition of the bread sa... Show More