A maize‐based snack was fortified with partially defatted soybean (PDS) at 10, 20 and 30% of total weight and analyzed for physical (expansion ratio, density, color and texture [brittleness, breaking strength and hardness]), chemical and sensory characteristics. Incorporating PDS in a maize‐based snack had a positive effect on chemical properties but had a negative effect on the physical and sensory characteristics. The results showed a protein range of 9.3 ± 0.90% in 100% maize‐based snacks to 19.3 ± 1.03% in 30% replacements with soybean. The overall consumer acceptability test showed a score range between 4.1 ± 0.82 in 30% level of fortification and 8.2 ± 1.04 in 100% maize and 10% fortified extrudate. Panelists perceived the puffed extrudates with 20 and 30% PDS as not puffy or crispy, less acceptable and harder to crack. Up to 20% of PDS could be used in maize‐based puffed extrudates.

One hundred and twenty eight Isa-Brown pullet chicks were used for this study to determine the internal qualities of egg(s) from birds fed diets containing Vernoniaamygdalina leaf meals at different growing phases. The leaves used were air-dried, crushed and milled, and was then incorporated into the experimental treatments (T2, T3, and T4) at 2% inclusion each. The birds were randomly allotted into four dietary treatments (T1, T2, T3 and T4) and each treatment was replicated four times with each replicate having 8 birds from the chick phase to the growing phase, thereafter 6 birds per replicate were randomly picked at the laying phase (point of cage), with T1 serving as the control treatment throughout the experimental period of 39weeks. The parameters measured include egg weight, shell weight, shell thickness, shell height, yolk weight, yolk height, yolk width, albumin length, albumin height, albumin weight, while yolk index and Haugh unit were calculated. The result of the experiment showed that T3 with 2% inclusion of Vernoniaamygdalinafrom the growing phase had the best shell thickness, yolk color and acceptable value for Haugh unit. Other parameters measured showed that yolk weight, and Haugh unit were significant at (p<0.05) with 2% inclusion of Vernoniaamygdalina. Every other parameter measured showed no significant difference across the treatments at (p>0.05). The result showed that 2% inclusion of Vernoniaamygdalinaleaf meal at the growing phase of the experiment improved the internal qualities of eggs.