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    Explore 52 peer-reviewed articles across the MTU journal network.

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    Recent Publications

    4 of 52 articles

    MTUJan 1, 2022

    Blanching Attenuates Antinutrient and Mineral Content of Basella alba and Amaranthus hybridus Leaves

    Ceaser A. Moses, Olumuyiwa A. Owolabi, Ijeoma Okolo et al. (5 contributing authors)

    Consumption of diets rich in vegetables and fruits protects the human body from acute and chronic diseases. This study determines the effect of blanching on some antinutritional factors and mineral content of Basella alba and Amaranthus hybridus.
    BlanchingBasella albaAmaranthus hybridusphytateoxalate
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    MTUComplete IssueMar 1, 2021

    Mountain Top University Journal of Humanities, Management and Social Sciences - Volume 2 Number 1 (Complete Issue)

    Taleatu Akinwunmi, Mariam Anana, James Olanipekun Ojo et al. (15 contributing authors)

    Official complete volume edition for Journal of Humanities, Management and Social Sciences (JHUMASS), Volume 2 Number 1. Full text and all collected peer-reviewed articles are published and available in the attached issue compendium PDF.
    MTU-JHUMASSHumanitiesManagementSocial SciencesVolume 2
    View Complete Issue
    MTUJan 1, 2021

    The Development of an Advanced Road Vehicle Safety Device

    Uzoma Ifeanyi Oduah, Onyedikachi Alanwoko and Shola Folarin

    We hereby present an advanced road vehicle safety device. The device tackles the problem of loss of lives, arising from late medical attention to care for accident victims after an accident as a solution that enables fast response...
    Road Vehicle SafetyGSM ModuleMicrocontrollerUltrasonic Sensor
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    MTUJan 1, 2021

    Nutritional Evaluation of Extruded Complementary Diet from Quality Protein Maize and Soybean Protein Concentrate Using In-Vivo Bioassays

    Sodiya, E. F.

    Complementary meals were formulated from quality protein maize, soybean protein concentrate and cassava starch in the ratio 72:18.94:9.06 respectively. The flour blend was extruded to give three meals by varying three extrusion conditions...
    Extrusion cookingprotein qualitynutritional assessmentin vivo digestibilityhaematology
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