Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and legumes in Iringa, Tanzania

Happiness S. Muhimbula; Abdulsudi Issa-Zacharia; Joyce Kinabo

doi:10.5897/AJFS.9000142

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and legumes in Iringa, Tanzania

Happiness S. Muhimbula1*, Abdulsudi Issa-Zacharia1,2 and Joyce Kinabo1

1Department of Food Science and Technology, Sokoine University of Agriculture, Morogoro, Tanzania. 2Laboratory of Food Biosystems and Environment, United Graduate School of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
Email: [email protected]

Article Number - 1DD60242536
Vol.5(1), pp. 26 - 31 , January 2011
https://doi.org/10.5897/AJFS.9000142

Accepted: 22 November 2010
Published: 31 January 2011

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