Vol. 44 No. 1 (2022) | Nigerian Journal of Nutritional Sciences

Investigation of carbohydrate content of white yam (Dioscorea rotundata) tubers stored in cold storage structure

Abraham O. Oloye, Ayoola P. Olalusi, Fola R. Falayi

1-6

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Proximate and anti-nutritional analyses of the leaves of Synedrella nodifloora Linn and Ficus exasperate Vahl.

Jonathani I. Achika, Rachael G. Ayo, Olubunmi Bolarin-Akinwande, Nathaniel Onoja

7-12

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Comparative analysis of the proximate and sensory properties of wheat-whole tiger nut biscuits replaced with avocado paste

Patricia Ukegbu, Nneoma Elechi Obasi, Uzochukwu Anselm Onwuzuruike, Martina Ogah, Ijeoma Okereke, Precious Nwamadi, Chinyere Echendu

13-24

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Prevalence of risk factors of cardio-metabolic disease (CMD) among elderly in two local government areas of Osun State

O. I. Olanrewaju, B. Dele-Olawumi, O. E. Adedayo, Oyinloye O. Yisa

25-35

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Nutrient and sensory properties of tofu coagulated with tamarind

H.C. Ezenwa, G. O. Iheme, E. M. Okonkwo, L.N. Ugwu, C. C. Nweke, D. C. Okegbe

36-46

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Determinants of meal skipping and nutritional status of postmenopausal women in a rural community in South-Eastern, Nigeria

Adaobi Mary-Ann Okafor, Nkemdilim Annastecia Onah, Eucharia Chinyere Agbo

47-59

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Nutritional and sensory attributes of puff-puff produced from composite flour of yellow cassava, orange flesh sweet potato and sesame seed

Omoniyi I. Olanrewaju, Ibidayo. A. Alebiosu, Peter O. Akiode, M.A. Roland-Ayodele

60-71

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Effect of peer support group counselling on infant and young child feeding practices of mothers in two rural communities in Ibadan, Oyo State, Nigeria

Rachael F. Olusa, Musibau A. Titiloye, Ebunoluwa G. Ibidapo, Folake O. Samuel

72-83

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Some metals and nutrients composition of selected sea food from Amariama River in Bonny Island, Rivers State, Nigeria

Ndidi Nwachoko, Barine Innocent Nwiloh, Mirian Randy Abbey

84-91

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Production of extruded cereal – legume based ready-to – use therapeutic foods (RUTFS) for management of severe acute malnutrition (SAM) in Nigeria

Rita N. Nwankwo, Elizabeth K. Ngwu, Chika I. Ndiokwelu, Kacha G. Taawu

92-103

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Association between socio-demographic and economic characteristics, community care and quality of life of elderly In Oyo State, South West, Nigeria

Rachael Fakunle, John Ebenezer, Ibisumbo Olayiwola, Onabanjo Olusegun, Oluwakemi Fapojuwo

104-112

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Prevalence of malnutrition among under-five children in Njala University Hospital in Kori Chiefdom of Moyamba District, Southern Sierra Leone

Anayo Joseph Uraku, Oluchi Helen Uraku, Onwuchekwa Ogah, Uche Obasi Orji, Mathias Chukwuemeka Ominyi, Simon Onyema Azi, Bashiru Mohamed Koroma

113-124

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Comparative analysis of the phytochemical content and antioxidant capacities of five pure green tea brands

Enechojo Peace Ezeja, Nnenna Ola Onuoha, Eberechi Akunna Ufere, Obiageli Ifeyinwa Okoye

125-134

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Sphenostylis Stenocarpa seed ethanol extract normalizes redox imbalance and other alterations associated with benign prostatic hyperplasia in rat model

Patience Nkemjika Ogbu, Lawrence Uchenna S. Ezeanyika, Victor Nwadiogbu Ogugua

135-147

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Nutritional status of tuberculosis patients in Oyo State Nigeria from 2020 to 2021

Amarachi Ruth Anigbo, Govind Shay Sharma, Poonam Patel

148-161

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Knowledge, attitude, and practices of exclusive breastfeeding among female traders in two market areas in Ibadan Metropolis, Nigeria

Aderonke O. Mosuro, Ifeoluwa O. Bodunde, Elizabeth Aleru, Iqmat O. Azeez

162-175

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Nutrients intake adequacy of adults in Akwa Ibom and Cross River States, Nigeria

Nkereuwem N. Ekerette, Rasaki A. Sanusi

176-187

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Determination of fatty acid composition in Hemichromis bimaculatus (Gill, 1862) and Eutropius Niloticus (Rüppell, 1829) from Makwaye Lake Zaria, Kaduna State

E. Y. Yashim, J. J. Danladi, A. Dambo

188-195

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The nutritional evaluation and consumer acceptability of steamed paste from fermented Bambara groundnut (Voandzeia subterranean)

V. U Asumugha, C. P Ezeibe

196-205

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Processing and consumption of Burukutu - A local beverage in three communities of Jos: A public health concern

Oladapo T. Okareh, Simidah M. Dalyop, Isaac O. Dipeolu

206-218

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Effect of Hibiscus sabdariffa L., extract spiced with Piper nigrum L. and Zingiber officinale on lipid profile, liver function and oxidative stress indicators of alloxan-induced diabetic rats

Ime Franklin Ani , Item Justin Atangwho, Abdulhakeem Rotimi Agboola, Precious George Oluwaseun, Nnenna Choice Ajuzie, Ayodeji O. Olarinmoye

219-231

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Dietary behaviour, knowledge and perception of undergraduate students towards obesity in a Nigerian university

Monday Daniel Olodu, Ismail Olaide Muslim, Ololajulo Ojogbon

232-243

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Nutrient composition and sensory attributes of complementary foods made from maize (Zea mays), soybean (Glycine max), groundnut (Arachis hypogea) and dates (Phoenix dactylifera)

A.D. Oguizu, A. James

244-255

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The influence of drying techniques on the proximate, functional, and sensory properties of soy-plantain flour

Stanley Efosa Ojo, Moruf Olanrewaju Oke, Jelili Babatunde Hussein

256-265

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Nigerian Journal of Nutritional Sciences
Journal / Nigerian Journal of Nutritional Sciences / Vol. 44 No. 1 (2022) / Articles

Articles

Investigation of carbohydrate content of white yam (Dioscorea rotundata) tubers stored in cold storage structure

Proximate and anti-nutritional analyses of the leaves of Synedrella nodifloora Linn and Ficus exasperate Vahl.

Comparative analysis of the proximate and sensory properties of wheat-whole tiger nut biscuits replaced with avocado paste

Prevalence of risk factors of cardio-metabolic disease (CMD) among elderly in two local government areas of Osun State

Nutrient and sensory properties of tofu coagulated with tamarind

Determinants of meal skipping and nutritional status of postmenopausal women in a rural community in South-Eastern, Nigeria

Nutritional and sensory attributes of puff-puff produced from composite flour of yellow cassava, orange flesh sweet potato and sesame seed

Effect of peer support group counselling on infant and young child feeding practices of mothers in two rural communities in Ibadan, Oyo State, Nigeria

Some metals and nutrients composition of selected sea food from Amariama River in Bonny Island, Rivers State, Nigeria

Production of extruded cereal – legume based ready-to – use therapeutic foods (RUTFS) for management of severe acute malnutrition (SAM) in Nigeria

Association between socio-demographic and economic characteristics, community care and quality of life of elderly In Oyo State, South West, Nigeria

Prevalence of malnutrition among under-five children in Njala University Hospital in Kori Chiefdom of Moyamba District, Southern Sierra Leone

Comparative analysis of the phytochemical content and antioxidant capacities of five pure green tea brands

Sphenostylis Stenocarpa seed ethanol extract normalizes redox imbalance and other alterations associated with benign prostatic hyperplasia in rat model

Nutritional status of tuberculosis patients in Oyo State Nigeria from 2020 to 2021

Knowledge, attitude, and practices of exclusive breastfeeding among female traders in two market areas in Ibadan Metropolis, Nigeria

Nutrients intake adequacy of adults in Akwa Ibom and Cross River States, Nigeria

Determination of fatty acid composition in Hemichromis bimaculatus (Gill, 1862) and Eutropius Niloticus (Rüppell, 1829) from Makwaye Lake Zaria, Kaduna State

The nutritional evaluation and consumer acceptability of steamed paste from fermented Bambara groundnut (Voandzeia subterranean)

Processing and consumption of Burukutu - A local beverage in three communities of Jos: A public health concern

Effect of Hibiscus sabdariffa L., extract spiced with Piper nigrum L. and Zingiber officinale on lipid profile, liver function and oxidative stress indicators of alloxan-induced diabetic rats

Dietary behaviour, knowledge and perception of undergraduate students towards obesity in a Nigerian university

Nutrient composition and sensory attributes of complementary foods made from maize (Zea mays), soybean (Glycine max), groundnut (Arachis hypogea) and dates (Phoenix dactylifera)

The influence of drying techniques on the proximate, functional, and sensory properties of soy-plantain flour

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