ASRIC Journal on Natural Sciences 2025 v5-i1
ISSN: 2795-3610
EISSN: 2795-3629
ASRIC Journal on Natural Sciences 2025 v5-i1
Published: 2025-12-31
Articles
Production and Quality Assessment of Crackers Produced from Wheat-Kidney Beans Flour Blends Flavoured with Onion Powder
Amonyeze, Ahunna Onyinyechi*, Aniagor, Ebele Nwamaka, Nwosu, Adaora Ngozi, and Eze, Chinazom. Martina
This study aimed to produce and evaluate crackers from blends of wheat and kidney beans flour,flavoured with onion powder. Six formulations were prepared: CS1 (control) = 100% wheat flour; CS2= 90% wheat + 10% kidney beans; CS3 = 80% wheat + 15% kidney beans + 5% onion; CS4 = 70%wheat + 25% kidney beans + 5% onion; CS5 = 60% wheat + 35% kidney beans + 5% onion; CS6 =50% wheat + 45% kidney beans +
Detection and Seroprevalence of Helicobacter Pylori Among Patients Attending Primary Health Care Badarawa, Kaduna, Nigeria
Muhammad, Jamila*, Ahmad Asmau, Musa, Fatima Mohammed, Aliyu, AishatuMohammed, Sanusi, Shuaibu Babaji
Helicobacter pylori (H. pylori) is a gram-negative, microaerophilic spiral bacterium thriving in the stomach lining which led to various gastrointestinal ailments such as gastritis, peptic ulcers, and gastric cancers. Its distinctive spiral shape and adaptability to the acidic stomach environment facilitate chronic colonization, triggering inflammatory responses and a spectrum of clinical symptoms
Evaluation of Amino Acid Profile and Protein Quality of Biscuits Produced from Wheat (Triticum aestivum) and Red Kidney Bean (Phaseolus vulgaris L) Flour Blends
Ogechi Chinonyerem Ewunonu, Nkemjika Nnedinso Umerah
This study was carried out to evaluate the amino acid profile and protein quality of biscuit produced from wheat (Triticum aestivum) and red kidney bean (Phaseolus vulgaris L) flour blends. The red kidney bean seed were sorted, cleaned, boiled, drained, oven dried, cracked, dehulled, milled, sieved to obtain the red kidney bean flour. The wheat flour was blended with red kidney bean flour in the r
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