carrot

Quality Characteristics of Carrot (Daucus carota L.) Puree Supplemented with Quinoa (Chenopodium quinoa Willd.)

M. M. Gomaa, M. A. Gomaa & W. M. M. Abd El-All · Asian Food Science Journal · 2021

The present study was performed to get a product loaded of nutrients in terms of protein, amino acids, vitamins, and antioxidants. The product had been made from mixtures of carrot and quinoa puree with mixing ratios 10%, 20% and 30% to reach the highest nutritional value and the...

Open access Research Article 10.9734/afsj/2021/v20i430288

Micronutrients in African Yam Bean-carrot Flours and Acceptability of Its Gruels for Complementary Food

R. E. Kukwa, P. E. Okpainya & J. K. Ikya · Asian Food Science Journal · 2018

Aims: To explore the benefits of the African Yam Bean (AYB) and carrot composite flour blend for combating the problem of micronutrient deficiency in Nigeria. Place and Duration of Study: Chemistry Department, Benue State University, Makurdi and Advance Animal Science Laboratory,...

Open access Research Article 10.9734/AFSJ/2018/43536