Consumers acceptability of extruded maize-sorghum composite flours fortified with grain amaranth, baobab and orange fleshed sweet potatoes

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Consumersâ€™ acceptability of extruded maize-sorghum composite flours fortified with grain amaranth, baobab and orange fleshed sweet potatoes

Sanya Emmaculate
Department of Food Science, Nutrition and Technology, University of Nairobi, P. O. Box 29053-00625, Kangemi, Kenya.
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Okoth Michael Wandayi
Department of Food Science, Nutrition and Technology, University of Nairobi, P. O. Box 29053-00625, Kangemi, Kenya.
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Abong George Ooko
Department of Food Science, Nutrition and Technology, University of Nairobi, P. O. Box 29053-00625, Kangemi, Kenya.
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Mugalavai Violet Kadenyeka
Department of Family and Consumer Sciences, University of Eldoret, P. O. Box 1125-30100, Eldoret, Kenya.
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Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Sanya Emmaculate
Department of Food Science, Nutrition and Technology, University of Nairobi, P. O. Box 29053-00625, Kangemi, Kenya.

Okoth Michael Wandayi
Department of Food Science, Nutrition and Technology, University of Nairobi, P. O. Box 29053-00625, Kangemi, Kenya.

Abong George Ooko
Department of Food Science, Nutrition and Technology, University of Nairobi, P. O. Box 29053-00625, Kangemi, Kenya.

Mugalavai Violet Kadenyeka
Department of Family and Consumer Sciences, University of Eldoret, P. O. Box 1125-30100, Eldoret, Kenya.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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