Production and functional property of maize-millet based complementary food blended with soybean
December 2018 - Vol 12 Num. 12
Traditional complementary foods are mainly based on cereal grains which when cooked get gelatinized and swollen thereby making the diet viscous and bulky for infants and young children. This study was carried out to investigate the effect of fermentation, germination, and roasting methods on the functional properties of...
December 2018
Stability of concentrated extracts of Hibiscus sabdarifa L. calyx during storage at different temperatures
December 2018
Effect of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean
December 2018
Production and functional property of maize-millet based complementary food blended with soybean
December 2018
Freeze and spray drying of Scaptotrigona bipunctata (Lepeletier, 1836) pollen - development and physicochemical characterization
December 2018
Enhancement of eritadenine production using three carbon sources, immobilization and surfactants in submerged culture with shiitake mushroom (Lentinula edodes) (Berk.) Singer)
October 2013
Sensory evaluation of wheat-cassava-soybean composite flour (WCS) bread by the mixture experiment design
October 2013
Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia
November 2013
Preparation and physicochemical analysis of some Ethiopian traditional alcoholic beverages
September 2014
Beverage quality and biochemical attributes of arabusta coffee (C. arabica L. x C. canephora Pierre) and their parental genotypes
October 2013
Nutrients content and lipid characterization of seed pastes of four selected peanut (Arachis hypogaea) varieties from Ghana
