Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut

Weaning food was produced from the blends of sprouted and unsprouted sorghum–Irish potato, and groundnut flour. In the developed weaning foods, moisture content ranged from 8.44% to 12.70%, crude protein (7.40%–14.53%) crude ash (1.53%–1.77%), crude fiber (6.65%–6.88%), crude fat (3.31%–3.73%) and c...

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Dettagli Bibliografici
Pubblicato in:Food Sci Nutr
Autori principali: Adegbanke, Omolara R., Dada, Toluwase A., Akinola, Stephen A., Akintuyi, Temitope
Natura: Artigo
Lingua:Inglês
Pubblicazione: John Wiley and Sons Inc. 2017
Soggetti:
Original Research
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC5849925/
https://ncbi.nlm.nih.gov/pubmed/29564097
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.556
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