Chemical and Sensory Evaluation of Cereal-Based Complementary Foods Supplemented with Soybean and Monkey Kola
D. B. Kiin-Kabari, A. G. Osemene-Onwochei & M. O. Akusu · Asian Food Science Journal · 2018
Different blends of cereal-based complementary foods were formulated from millet/maize, soybean and yellow monkey kola flours. Seven blends were formulated from maize (Zea mays) flour, partially defatted soybean (Glycine max) flour and monkey kola (Cola parchycarpa) flour while s...
Open access
Research Article
10.9734/AFSJ/2018/44899