Question 3

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OBSERVATION

The first part of question 3 (a) required candidates to explain the term protein complementation while they were to give examples of dishes that illustrates protein complementation in the second part. Candidates provided satisfactory answers to the first part by stating that protein complementation is a process of combining two protein foods in order that the amino acids lacking in a particular protein food is made up by the amino acids present in the other protein food. For the second part, they listed dishes such as boiled beans and boiled rice, boiled beans and boiled corn / ‘adalu’, boiled beans and bread, moinmoin and agidi, gbegiri and amala/tuwo, cheese and bread et

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In 3 (b), the functions of protein in the body was very well attempted and it was one of the candidates’ strengths. They were able to state that proteins are responsible for growth, repairs worn-out or injured tissues, provides the body with heat and energy, builds antibodies that fight infections and diseases, responsible for the transmission of hereditary characteristics etc

In the last part of question 3, many of them correctly listed foods such as egg, meat, fish, cheese, beans, melon seeds/egusi, groundnuts and milk.