Cassava and soybean flour were used to produce biscuits in different ratios in an attempt to substitute or replace wheat. Composite flour, made from a combination of cassava and soybean flour, was processed into biscuits using varying proportions. The ratios ranged from 10% to 50% soybean flour and 90% to 50% cassava flour. The proximate evaluation revealed that including 20% soybean flour in the cassava flour, making up 80% of the mixture, resulted in a significant level of protein and other (...) nutrients that closely compared to those found in 100% wheat flour. The protein and fat content increased significantly as the proportion of soy flour increased, leading to a corresponding decrease in the carbohydrate content of the analyzed biscuit samples. This study demonstrates that a blend of 80% cassava flour and 20% soy flour produced biscuits with good nutritional quality. The sensory evaluation and overall acceptance of the product showed no significant difference between the 80:20 blend and the control (100% wheat). (shrink)

The study focused on the persistent poverty status in Nigeria in spite of all the actions and activities directly and indirectly put in place to reduce it. Nigerian poverty statistics and government actions in tackling poverty were examined. Few countries that have succeeded in reducing poverty position were briefly examined. Specifically, we highlighted how Malaysia, China and South Korea aspired and attained high level poverty alleviation. The lessons of their success stories were the basis for recommendations for Nigeria as a (...) panacea for poverty reduction which has persevere in spite of every efforts over the years. Among the recommendations made include designing of poverty line for the entire geopolitical zone, stating target of poverty reduction within a time frame, and sincerely implementing and monitoring of strategies, programmes and policies. Kalu E. Uma | Paul C.Obidike | Frank O. Ozoh "Poverty and it's Alleviation: Lessons for Nigeria" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-1 | Issue-4 , June 2017. (shrink)