Nutritional evaluation of complementary porridge formulated from orange‐fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours-Reference-Cited by-同舟云学术

Nutritional evaluation of complementary porridge formulated from orange‐fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours

Published:2021-12-16 Issue:2 Volume:10 Page:536-553
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Marcel Mary R.¹^ORCID,Chacha James S.²^ORCID,Ofoedu Chigozie E.³^ORCID

Affiliation:

1. Department of Human Nutrition and Consumer Sciences, College of Agriculture Sokoine University of Agriculture Morogoro Tanzania

2. Department of Food Science and Agroprocessing, School of Engineering and Technology Sokoine University of Agriculture Morogoro Tanzania

3. Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Owerri Imo State Nigeria

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2675

Reference115 articles.

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3. Evaluation of chemical, functional and sensory properties of flour blends from sorghum, African yam bean and soybean for use as complementary feeding;Abolaji B. F.;Biotechnology,2019

4. Quality evaluation of nine instant weaning foods formulated from cereal, legume, tuber, vegetable and crayfish;Achidi A. U.;International Journal of Food Science and Nutrition Engineering,2016

5. Changes in anti-nutrient, phytochemical, and micronutrient contents of different processed rubber (Hevea brasiliensis) seed meals

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