Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants-Reference-Cited by-同舟云学术

Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants

Published:2019-11 Issue: Volume:6 Page:e00194
ISSN:2468-2276
Container-title:Scientific African
language:en
Short-container-title:Scientific African

Author:

Ukom A.N.,Adiegwu E.C.,Ojimelukwe P.C.^ORCID,Okwunodulu I.N.

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference39 articles.

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2. Training of Trainer's Module For orange- fleshed sweet Potato (OFSP). Utilization and Processing;Abidin,2015

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4. Official Methods of Analysis,2010

5. Retention of pro-vitamin a carotenoids in ogi powder as affected by packaging materials and storage conditions;Awoyale;J. Food Nutr. Res.,2016

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1. Formulations of Yellow Maize-based Ogi flour fortified with Orange-fleshed sweet potato (Ipomoea batatas) and African yam bean (Sphenostylis stenocarpa) flours: Effect on the bioactive constituents, colour and pasting properties;Food and Humanity;2024-12

2. Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition;Frontiers in Nutrition;2024-07-05

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5. Traditional Non-Dairy Fermented Products: A Candidate for Probiotics;Food Reviews International;2023-05-15