Chemical Composition, Pasting and Functional Properties of Sorghum bicolor, Phaseolus lunatus and Xanthosoma sagittifolium Flour Blends for Complementary Food Production
Oluwafemi Gbenga Isaac, Udeh Charles Chiedu & Anyanwu Nathaniel Okechukwu · Asian Journal of Food Research and Nutrition · 2025
Aim: The work aimed at producing composite flour from blends of sorghum, lima beans and cocoyam flour to address micro and macronutrient deficiencies, improve functional properties and as value addition to the utilization of local crops. Methodology: Composite flour was produced...
Open access
Research Article
10.9734/ajfrn/2025/v4i3284