Nutritional, Functional and Sensory Characteristics of Infant Flours from a Blend of Fermented Plantain (Musa paradisiaca), Roasted Cashew (Anacardium occidentale) Nut and Baobab Pulp (Adansonia digitata)
Sonita Teneng Mengwi, Ngaha Damndja Wilfred, Aurelie Solange Agume Ntso & Richard Ejoh Aba · Asian Journal of Food Research and Nutrition · 2025
Inadequate complementary feeding practices, and especially the low quality of home-made complementary foods is one of the main causes of malnutrition in developing countries. This study aimed to develop infant flours from local foodstuffs so as to meet the energy needs and nutrie...
Open access
Research Article
10.9734/ajfrn/2025/v4i2258