Kenneth Chukwugozie Nnaebue

Evaluating the Effects of Fermentation, Sprouting and Roasting on the Chemical Composition of Local Raw Materials for Complementary Food Formulation

Perpetua Nwamalubia Izuakor, Patrice-Anthony Chudi Okoye, Uche Eunice Ekpunobi & Kenneth Chukwugozie Nnaebue · International Research Journal of Pure and Applied Chemistry · 2024

This study evaluates the effects of processing techniques (fermentation, sprouting, and toasting) on the chemical composition of local raw materials (yellow maize, sorghum, millet, and soybeans) for complementary food formulation. The raw materials underwent fermentation, sprouti...