This study was carried out to investigate and improve the traditional processing method and nutritional quality of the traditional cassava snack (Ajogun). Cassava root (Manihot esculenta Crantz L.) of TME 419 variety was processed into mash (40% moisture content). The cassava mash was mixed into different blends to produce fried traditional "Ajogun", fried and baked extrudates (modified Ajogun)...

Introduction Since, employing new education approach is necessary for enhancing medical students` skills, so the aim of this study was to determine the effectiveness of role –play approach compared the traditional method about neonatal admission skills in delivery room among midwifery students. Materials and Methods This was an experimental study in 2013-2014 in Isfahan-Iran. After baseline tes...