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Biochemistry — 2025, Undergraduate
This study determined the levels of major biomolecules in selected Nigerian foodstuffs. Samples were processed and analysed for moisture, protein, carbohydrate, lipid, and fibre content using standard biochemical methods. The findings revealed significant variation in proximate composition across the food classes, with cereals characterised by high carbohydrate, legumes by high protein, and oilseeds by high lipid content. The study observed that processing methods influenced nutrient retention. It recommends reference data expansion and dietary guidance based on compositional values.
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