Nkpoikana A. Akpaoko

Formulation and Assessment of Nutritional Functional and Sensory Attributes of Complementary Foods from Maize-Carrot-Pigeon Pea Flour Blends

Florence A. Bello, Nkpoikana A. Akpaoko & Victor E. Ntukidem · Journal of Scientific Research and Reports · 2020

Nutritive, less bulk and low cost complementary flour blends were produced from maize, carrot and pigeon pea. Five different blends of flour were formulated from maize, carrot and pigeon pea in the ratio of 100:0:0 (A), 90:5:5 (B), 85:5:10 (C), 80:5:15 (D) and 75:5:20 (E) while c...