Aim: This study examined the production, assessment, and safety aspects of weaning food from sorghum, crayfish, and garden eggs. Methodology: Sorghum was fermented, garden egg and crayfish were cleaned and processed into flours and further formulated into blends. Five formulation...
Open access
Research Article10.9734/afsj/2022/v21i230408
Complementary foods produced from formulation of whole maize flour (WMF), maize flour supplemented with bambara groundnut and tiger nut flour (MBTF), maize flour supplemented with bambara groundnut flour (MBF) and maize flour supplemented with tiger nut flour (MTF) were evaluated...
Open access
Research Article10.9734/afsj/2021/v20i830329
This study examined the development, evaluation and safety aspect of enriched weaning food from cereal, legume and vegetable. Maize was fermented, soybean was defatted and carrot was sliced, and all were processed to flour. The flours were formulated to blends. Laboratory analysi...
Open access
Research Article10.9734/afsj/2021/v20i630311
This study examined the functional and sensory properties of enriched weaning food produced from cereal, legume and vegetable. Maize, soybean and carrot were formulated into blends. Sensory evaluation, proximate and functional properties were determined. The data generated were a...
Open access
Research Article10.9734/afsj/2021/v20i630306