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Abstract
Anaemia remains a major nutritional and public health concern, particularly in developing countries, where limited dietary diversity contributes to inadequate micronutrient intake. This study aimed to formulate and evaluate an anti-anaemic snack bar produced from Justicia carnea (blood leaf), Bambara groundnut, (Vigna subterranea), millet (Pennisetum glaucum), soyabeans (Glycine max) and dates (Phoenix dactylifera), focusing on its mineral composition. The raw materials were cleaned, processed and incorporated into a composite flour, after which snack bar samples were prepared using standard baking procedures. The formulations underwent mineral analysis to determine levels of iron, calcium, magnesium, zinc and other relevant micronutrients using established analytical methods. Results showed that the snack bar samples contained appreciable amounts of essential minerals, particularly iron and calcium, indicating their potential contribution to improving haematological status
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