Proximate Composition, Mineral and Sensory Properties of Orange-Flesh Sweet Potato Starch, Soybean and Groundnut Flour Complementary Food
P. C. Obinna-Echem, J. Eke-Ejiofor, M. B. Vito & G. O. Wordu · Asian Food Science Journal · 2021
Aims: This study was aimed at formulating and evaluating the proximate, mineral and sensory properties of complementary food from blends of orange flesh sweet potato (Ipomea batata) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour. Methodology: Orange flesh swe...
Open access
Research Article
10.9734/afsj/2021/v20i930347