Výsledky vyhledávání - "Okoth, Judith"

Nutritional, Biochemical and Haematological Indices of White Albino Rats Fed Complementary Diets Developed from Selected Cereals and Legumes

Autor: K. Okoth Judith, W. Tenagashaw Mesfin, O. Makokha Anselimo, G. Yohannes Tsehayneh

Publikováno v: Current Nutrition & Food Science. 17:523-531

Background: Childhood malnutrition is a common public health problem in Ethiopia. This animal study aims to evaluate the haematological, biochemical, and nutritional indices of weanling albino rats fed on complementary diets developed from selected c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a3d44c6bcce13cc3654b0779dd2b61fe
https://doi.org/10.2174/1573401316999200911143035

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Nutritional Composition and Qualitative Phytochemical Analysis of Chia Seeds (Salvia hispanica L.) Grown in East Africa

Autor: K. Okoth Judith, D. Mihafu Fabian, N. Kiage Beatrice, K. Nyerere Andrew

Publikováno v: Current Nutrition & Food Science. 16:988-995

Background: Chia seed (Salvia hispanica L.) is becoming one of the most popular plantbased foods that contain the greatest amount of nutrients particularly omega-3 fatty acid, α-linolenic acid. It is therefore considered a functional food with prono

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d6f05c9161748329877d99a8bc8e7ab9
https://doi.org/10.2174/1573401315666191125105433

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Effect of Fortification with Snail Meat Powder on Physicochemical Properties and Shelf-life of Sorghum-wheat Buns

Autor: N. Onyango Arnold, B. Agengo Fredrick, A. Serrem Charlotte, Okoth Judith

Publikováno v: Current Nutrition & Food Science. 16:749-756

Background:Formulation of composite flours from wheat and non-wheat flours has been proposed as the most desirable way to improve the nutritional quality in diets, promote food security and lower the cost of baked products.Objective:This study evalua

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2a23e01d9e5528f5d58ac359a7314d7b
https://doi.org/10.2174/1573401315666190719162012

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Compliance of Maize Meal to Food Safety and Food Fortification Standards at Market Level in Kenya

Autor: Mwai John Maina, Oketch, Francis Aila, Sila Daniel Ndaka, Kiage Beatrice Nyanchama, Abuga David, Muchuna, Kamathi John, Njogu Charles, Okoth , Judith, Kahenya Peter, Masanta Gerald, Aloo Lawrence, Mutuku Max

Publikováno v: Journal of Agriculture, Science and Technology; Vol. 20 No. 3 (2021): THE 15TH JKUAT SCIENTIFIC, TECHNOLOGICAL AND INDUSTRIALIZATION CONFERENCE SPECIAL ISSUE; 27-48

Food fortification is the addition of micronutrients to foods. It is one of the interventions for the prevention and control of micronutrients deficiencies in Kenya. This study aimed to determine the compliance levels of maize meals to the national a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::533390ca97ff4a79bf0201794c5fc8db
https://www.ajol.info/index.php/jagst/article/view/219251

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