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

Production of maize-soybean complementary foods fortified with crayfish, bonga fish and carrot flours rich in essential nutrients

Okpalanma Emeka Felix
  • Okpalanma Emeka Felix
  • Department of Food Science and Technology, Madonna University, Akpugo, Enugu State, Nigeria.
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Ukpong Ekpeno Sunday
  • Ukpong Ekpeno Sunday
  • Department of Food Science and Technology, Madonna University, Akpugo, Enugu State, Nigeria.
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Chude Onuora Charles
  • Chude Onuora Charles
  • Department of Food Science and Technology, Chukwuemeka Odumegwu Ojukwu University, Igbariam, Anambra State, Nigeria.
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Abah Chizoba Rejoice
  • Abah Chizoba Rejoice
  • Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
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  •  Received: 17 December 2021
  •  Accepted: 21 July 2022
  •  Published: 31 December 2022

How to cite this article

APA /
Okpalanma, E. F., Ukpong, E. S., Chude, O. C., Abah, C. R. (2022). Production of maize-soybean complementary foods fortified with crayfish, bonga fish and carrot flours rich in essential nutrients. African Journal of Food Science, 16(12), 319-325.
Chicago /
Okpalanma Emeka Felix, Ukpong Ekpeno Sunday, Chude Onuora Charles and Abah Chizoba Rejoice. "Production of maize-soybean complementary foods fortified with crayfish, bonga fish and carrot flours rich in essential nutrients." African Journal of Food Science 16, no. 12 (2022): 319-325.
MLA /
Okpalanma Emeka Felix, et al. "Production of maize-soybean complementary foods fortified with crayfish, bonga fish and carrot flours rich in essential nutrients." African Journal of Food Science 16.12 (2022): 319-325.
DOI /
https://doi.org/10.5897/AJFS2021.2165
URL /
https://academicjournals.org/journal/AJFS/article-abstract/2AACE6A70024

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

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