Students’ diets in boarding secondary schools are a major concern as to whether meals offered meet nutritional needs of growing adolescents. A case study was used to assess nutrient adequacy of meals served to 724 students ...
Level of knowledge on nutrition benefits of millet and evaluation of organoleptic attributes of bread and muffins prepared from wheat flour partially substituted with millet flour in different ratios (0, 20, 30 and 40%) ...