Vol. 2 No. 2 (July 2025): In Progress
  • Review

    Rethinking Meat in Our Diet: The Case Against Its Role in Health

    Melaku Tafese Awulachew
    1-15

    75 (Abstract) 63 (Download)

    Meat is a rich source of essential nutrients, including high-quality protein, bioavailable iron, zinc, and vitamin B12—nutrients often limited in plant-based diets. However, growing concerns surround the health impacts of meat consumption, particularly industrially processed meats that contain preservatives such as nitrates, nitrites, and high levels of sodium. These compounds have been associated with increased... more

  • Article

    Studies on Moisture Adsorption Isotherm of Ighu from Different Cassava Varieties and Accelerated Shelf Life Storage in Different Packaging Materials

    Adindu Linus-Chibuezeh, Chidiamara Onyinyechi Adindu-Linus, Maduebibisi Ofo Iwe, Titus Ugochukwu Nwabueze
    16-32

    6 (Abstract) 5 (Download)

    Moisture sorption isotherm characteristics and shelf life of Ighu, a traditional food product derived from three cassava varieties processed using two indigenous methods in Isuochi (Umunneochi LGA, Abia State) and Udi (Enugu State), Nigeria was studied. The equilibrium moisture content (EMC) was determined using the static gravimetric method across water activity (aw) levels of 0.08... more