Zobrazeno 1 - 10 of 15 pro vyhledávání: '"Richard Aba Ejoh"'
1
Akademický článek
The effects of nutrition and health education on the nutritional status of internally displaced schoolchildren in Cameroon: a randomised controlled trial
Autor: Mirabelle Boh Nwachan, Richard Aba Ejoh, Ngangmou Thierry Noumo, Clementine Endam Njong
Publikováno v: Journal of Nutritional Science, Vol 13 (2024)
Lack of nutrition knowledge and poor dietary practices have profound adverse implications on nutritional status particularly among displaced children. Evidence of the effectiveness of nutrition education interventions in improving the nutritional sta
Externí odkaz: https://doaj.org/article/04d377aece3e4f2589e35a08ef267dc2
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2
Akademický článek
Nutritional Quality of Three Iron-Rich Porridges Blended with Moringa oleifera, Hibiscus sabdariffa, and Solanum aethiopicum to Combat Iron Deficiency Anemia among Children
Autor: Brice Ulrich Foudjo Saha, Aphrodite Tchewonpi Choumessi, Alvain Meshi Ayamo, Ronald Blaise Mouafo Kuagny, Ismael Teta, Edouard Akono Nantia, Richard Aba Ejoh
Publikováno v: Journal of Food Quality, Vol 2022 (2022)
Iron deficiency anemia has been a public health issue in children under five years of age in Cameroon. Very limited attempts have been carried out to develop an iron-rich food using local ingredients. The study aimed at developing functional porridge
Externí odkaz: https://doaj.org/article/e584399f42f14da2a96da056a077a5c6
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3
Recipes and Proximate Composition of Some Traditional African Nightshade Dishes Consumed in the North West Region of Cameroon
Autor: Clementine Endam Njong, Romelle Dibanda Feumba, Richard Aba Ejoh
Publikováno v: Journal of Food Sciences. 4:12-34
Purpose: The objective of this study was to describe the methods of preparation of African nightshade (Solanum scabrum) and to determine the proximate composition of the African nightshade dishes consumed by Cameroonians living in Boyo, Momo, Mezam a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4e16d92aa56b6c964a4f868d3a5193e6
https://doi.org/10.47941/jfs.1198
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5
MICRO-MINERALS AND VITAMIN C PROFILE OF AFRICAN NIGHTSHADE BASED PREPARATIONS CONSUMED IN THE NORTH WEST REGION OF CAMEROON
Autor: Clementine Endam Njong, Romelle Dibanda Feumba, Richard Aba Ejoh, Thierry Noumo, Gabriel Medoua
Publikováno v: American Journal of Food Sciences and Nutrition. 4:11-33
Purpose: The aim of this study was to investigate local/traditional recipes of African nightshade and to assess the mineral and vitamin contents of these African nightshade-based preparations among selected ethnic groups from the Northwest Region of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8f23dacdab4da88af47d8bd5b222b7bc
https://doi.org/10.47672/ajfsn.972
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6
Nutritional Quality of Formulated Complementary Foods and their Biological Effects for Tackling Malnutrition in Sub-Saharan Africa (SSA) Countries
Autor: Wilfred Damndja Ngaha, Edith N. Fombang, Richard Aba Ejoh, William Dzusuo Tedom
Publikováno v: European Journal of Nutrition & Food Safety. :91-103
Toddlers malnutrition is a health problem in developing countries like those found in Sub-Saharan Africa. Owing to prevalence of poverty, families are generally not able to afford the commercial complementary foods available in the market stalls, sin
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::29849b71758225174367632e04701200
https://doi.org/10.9734/ejnfs/2020/v12i1230339
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7
Optimal Conditions for Production of Fermented Flour from Pumpkin (Cucurbita pepo L.) for Infant Foods
Autor: Wilfred Damndja Ngaha, Edith N. Fombang, Richard Aba Ejoh, William Dzusuo Tedom
Publikováno v: European Journal of Nutrition & Food Safety. :125-136
The aim of this study was to determine the optimal conditions for production of a fermented pumpkin flour by lactic fermentation using Lactobacillus plantarum and the effect of the fermentation on nutritional potential and functional properties of pu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::20a9dda4b81d4b9df38f467f5b27aac9
https://doi.org/10.9734/ejnfs/2019/v10i230105
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8
Bioavailability of Iron and Related Components in Cooked Green Leafy Vegetables Consumed in Cameroon
Autor: Medoua Nama Gabriel, Rachel Fai Nomkong, Richard Aba Ejoh, Romelle Feumba Dibanda
Publikováno v: Food and Nutrition Sciences. 10:1096-1111
Green leafy vegetables (GLVs) are a potential source of iron to combat iron deficiency in iron deficient population. The aim of this study was to determine the bioavailability of iron in seven species of leafy vegetables (Solanumscrabrun, Venonia amy
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ee99d136cf1571820de4144ba426a892
https://doi.org/10.4236/fns.2019.109079
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10
Akademický článek
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