Functional and Rheological Evaluation of Complementary Food Based on Soybeans, Finger Millet, Sorghum, and Irish Potato Flour Blends
Study’s Excerpt: • Complementary diets were formulated from finger millet, sorghum, Irish potatoes, and soybeans. • Sample A had the highest protein (11.33%) and fat (11.57%) contents. • Sample B recorded the highest ash (3.42%), fibre (1.62%), and energy (398.89 kcal). • All samples show...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Umaru Musa Yar'adua University, Katsina, Nigeria
2025-06-01
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| Series: | UMYU Journal of Microbiology Research |
| Subjects: | |
| Online Access: | https://ujmr.umyu.edu.ng/index.php/ujmr/article/view/1190 |
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