Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet-Reference-Cited by-同舟云学术

Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet

Published:2020-12-08 Issue:2 Volume:9 Page:639-650
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Adejuwon Kikelomo P.¹²^ORCID,Osundahunsi Oluwatooyin F.²^ORCID,Akinola Stephen A.³^ORCID,Oluwamukomi Matthew O.²,Mwanza Mulunda⁴^ORCID

Affiliation:

1. Department of Nutrition and Health Promotion Ondo State Primary Healthcare Development Agency Akure Nigeria

2. Department of Food Science and Technology Federal University of Technology Akure Ondo State Nigeria

3. Department of Microbiology Food Security and Safety Niche Faculty of Natural and Agricultural Sciences North West University Mmabatho South Africa

4. Center for Animal Health Studies Food Security and Safety Niche Faculty of Natural and Agricultural Sciences North West University Mmabatho South Africa

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2013

Reference82 articles.

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2. Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut

3. Enhancing sustainable development through indigenous fermented food products in Nigeria

4. EFFECTS OF COWPEA FORTIFICATION, DEHYDRATION METHOD AND STORAGE TIME ON SOME QUALITY CHARACTERISTICS OF MAIZE-BASED TRADITIONAL WEANING FOODS

5. Effect of preprocessing techniques on pearl millet flour and changes in technological properties

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