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Biochemistry — 2025, Undergraduate
This study compared the nutrient composition of traditional and commercially produced foods. Representative samples were analysed for proximate components, vitamins, and minerals using standard methods. The findings revealed that traditional preparations generally retained higher micronutrient content, while commercial products showed better microbiological stability but variable nutritional profiles and higher sodium levels. The study observed differences attributable to formulation and processing. It recommends nutritional education and fortification policies to improve the quality of commercially available foods.
For reference and learning only. Do not submit this work as your own.
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