cereal grains

Proximate and Functional Properties of Complementary Food from Malted Sorghum, Maize and Soybeans

Adesola M.O., Ogunyiola L. O., Ajiboye T.S., Ojo M.A. & Agboola H.A. · Asian Food Science Journal · 2026

Complementary foods are crucial for infants´ nutritional development and they play a vital role in bridging nutritional gaps during weaning after exclusive breastfeeding for six months. Numerous infants in developing countries particularly Nigeria, suffer from protein-energy maln...

Open access Research Article 10.9734/afsj/2026/v25i2851

Evaluation of Physico-Chemical, Nutritional, Mineral, Functional and Phytochemical Analysis in Functional and Nutraceutical Marked Cereals

. Shilpa, Sangita Sood & Farhan Mohiuddin Bhat · Asian Food Science Journal · 2021

The present research was done to analyse the physico-chemical, Nutritional, Mineral, functional and phytochemical analysis in Functional cereals; oats, pearl millet, sorghum and finger millet. The protein content of the analyzed cereals varied from 7.45% to 14.69% with oats havin...

Open access Research Article 10.9734/afsj/2021/v20i1030367