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

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

Sanya Emmaculate
  • 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
  • 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
  • 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
  • Mugalavai Violet Kadenyeka
  • Department of Family and Consumer Sciences, University of Eldoret, P. O. Box 1125-30100, Eldoret, Kenya.
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  •  Received: 13 July 2020
  •  Accepted: 01 September 2020
  •  Published: 31 October 2020

How to cite this article

APA /
Emmaculate, S., Wandayi, O. M., Ooko, A. G., & Kadenyeka, M. V. (2020). Consumers’ acceptability of extruded maize-sorghum composite flours fortified with grain amaranth, baobab and orange fleshed sweet potatoes. African Journal of Food Science, 14(9), 274-284.
Chicago /
Sanya Emmaculate, Okoth Michael Wandayi., Abong George Ooko and Mugalavai Violet Kadenyeka  . "Consumers’ acceptability of extruded maize-sorghum composite flours fortified with grain amaranth, baobab and orange fleshed sweet potatoes." African Journal of Food Science 14, no. 9 (2020): 274-284.
MLA /
Sanya Emmaculate, et al. "Consumers’ acceptability of extruded maize-sorghum composite flours fortified with grain amaranth, baobab and orange fleshed sweet potatoes." African Journal of Food Science 14.9 (2020): 274-284.
DOI /
https://doi.org/10.5897/AJFS2020.1996
URL /
https://academicjournals.org/journal/AJFS/article-abstract/B64B72564932

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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