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A large number of the population have just little idea or none at all about the foods they consume on a daily basis or the spices used in the preparation of such foods.
This book is a thorough evaluation of the nutritional status of four Nigerian spices namely: Myristica fragrans, Rosmarinus officinalis, Monodora myristica and Piper guineense commonly used in our daily meals.
Spices are almost inevitable in every household as they are used to improve taste, flavor and quality of our meals.
They are also sought for their medicinal value and are accessible, affordable, safe and natural.
Many striking discoveries are revealed in this book concerning the nutritional wealth of these spices.
The book will be especially very useful for nutritionists, dieticians, biochemists, and all lovers of good nutrition in all fields of life.
The book is very educative, revealing and indeed very timely.
The author attended F G G C Umuahia,from 1996-2002 where she obtained her SSCE.
She proceeded to the Michael Okpara University of Agriculture Umudike where she obtained her B.Sc in Biochemistry in 2006 and University of Port-Harcout, where she obtained her MSc in 2011.This book is a result of her career interest in research and development.
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