Tiger nut flour extracted from (black, brown and yellow) cultivars using attrition milling
process was investigated. Tiger nut flours labeled Ab, Bb and Cy for black, brown and yellow …

The use of sorghum, African yam bean and soybean flour blends in the formulation of low
cost, nutritive complementary diet was studied. The blends of sorghum, African yam bean …

The nutrient and sensory properties of malted pre-gelatinized maize supplemented with
varying amounts of soy and carrot flour was evaluated. The blends (Malted pre-gelatinized …

Introduction Carrot (Daucus carota) is a nutrient-dense root vegetable, and carrot pomace is
a by-product of the juice extraction procedure, which is recognized a source of …

Pseudomonas aeruginosa, Lactobacillus species and Proteus mirabilis. The nutritional
values of the fortified product were significantly higher (p˂ 0.05) compared to fermented …

The aim of this study was to assess the nutrient composition and sensory properties of
breakfast cereal made from yellow maize and enriched with soybean and groundnut flours …

The use of maize, black bean and crayfish flour blends in the formulation of complementary
foods was studied. The maize, black bean and crayfish flours were blended in the ratios of …

Protein deficiency of fermented cereal gruel popularly known as ogi (akamu) is a justification
to fortify it with African walnut. In this study, powdered maize ogi and walnut flour in the ratio …

Low-cost, nutritive and ready-to-eat complementary foods formulated from blends of
sorghum, African yam bean and crayfish flour were evaluated for proximate, vitamin and …

The nutritive and ready-to-eat complementary foods were formulated from the blends of
malted sorghum, soybean and Irish potato flour and evaluated for proximate, vitamin and …