Evaluation of Nutritional and Sensory Quality of Complementary Food from Selected Spices, Soy and Maize Blends
A. A. Folorunso, G. F. Ayetigbo & W. A. O. Afolabi · European Journal of Nutrition & Food Safety · 2018
Aims: This study examined the nutritional composition and consumer acceptability of complementary food produced using selected spices and soy-maize blends. Study Design: The produce formulated complementary food using different proportions of maize, soybeans, turmeric and ginger...
Open access
Research Article
10.9734/EJNFS/2018/44588