Learn More
  • N M Nnam
  • 2001
The protein quality of four blends based on sprouted sorghum, bambara groundnuts and fermented sweet potatoes had been evaluated by rat feeding experiments; casein served as a reference protein. The test proteins were incorporated to make up 1.6% total nitrogen. There was an inverse relationship between % nitrogen disgestibility and the proportion of(More)
  • N M Nnam
  • 2015
Much has been learned during the past several decades about the role of maternal nutrition in the outcome of pregnancy. While the bulk of the data is derived from animal models, human observations are gradually accumulating. There is need to improve maternal nutrition because of the high neonatal mortality rate especially in developing countries. The author(More)
This study is part of an ongoing investigation on the effect of fermentation on chemical and antinutrient compositions of baobab seeds and rice grains. Baobab seeds and rice grains were cleaned and fermented for 24, 48, and 72 h, respectively, by the microflora present in both the seed and the grains. The pH and titratable acidity of the unfermented and(More)
  • N M Nnam
  • 2000
The nutrient compositions of eight multimixes formulated for use as complementary foods from processed soybeans, cowpeas, maize, sorghum, yams, cocoyams, plantains and sweet potatoes were examined. The foods were processed by sprouting, cooking and fermentation. The samples were separately dried and milled to fine flours. A ratio of 65% cereal, 30% legume(More)
Forty-eight rats (80-125 g) were used to determine the nutritive value of two sprouted varieties of African yam bean. The cream and brown varieties were each sprouted for 36, 48 and 72 h and blended with corn in a 70:30 ratio (protein basis) to provide 1.6 g N/100 g diet for the entire study period. Sprouting for 48 h caused an increase in most of the(More)
  • N M Nnam
  • 2001
The chemical, sensory and rheological properties of porridges made from blends of sprouted sorghum, bambara groundnuts and fermented sweet potatoes were examined. Sorghum and bambara groundnuts were sprouted for 48 h while sweet potatoes were fermented for the same period. Blends were formulated from the processed ingredients in the ratio of 60:40:0,(More)
BACKGROUND Childhood and adolescent malnutrition is a function of inadequate intake. Cookies are favourite snacks of children and adolescents. OBJECTIVE This work determined the nutrient, antinutrient, and phytochemical compositions of two local cowpea (oraludi and apama) flours and evaluated the organoleptic properties of their wheat-based cookies. (More)
Lactobacillus delbruckii, Lactobacillus coryneformis, and a Saccharomyces sp., previously found among 214 isolates to be the highest producers of linamarase, amylase, and lysine were inoculated separately or mixed into cassava mash and fermented with, or without dewatering, for 24, 48, 72, 96 and 120 h. At the end of the fermentation period, the mash was(More)
Conference on 'Food and nutrition security in Africa: new challenges and opportunities for sustainability' Much has been learned during the past several decades about the role of maternal nutrition in the outcome of pregnancy. While the bulk of the data is derived from animal models, human observations are gradually accumulating. There is need to improve(More)
  • N M Nnam
  • 1997
Vegetable milks were developed from fermented and unfermented African yam bean (AYB) flours and their maize blends. AYB was cleaned, dehulled, milled and fermented for 24 hours by the natural microflora present in the legume flour. Maize was fermented for 48 hours. A ratio of 70:30 (protein basis) of AYB: maize was used to formulate the blends. Vegetable(More)