Quality Characteristics of Complementary Food from Locally Fermented Maize Flour Blended with Sprouted Velvet Bean (Mucuna utilis) Flour in Nigeria
Abiodun Omowonuola Adebayo-Oyetoro, Olawale Paul Olatidoye, Taiwo Joy Bamikole, Christianah Ose Igene & Oluwafemi Jeremiah Coker · European Journal of Nutrition & Food Safety · 2021
Complementary food produced from fermented maize and sprouted velvet bean flour in ratios 90:10, 80:20, 70:30, 60:40, 50:50 and 100% maize (control) was studied in this research work. Proximate composition, anti-nutritional and sensory properties of the blends was evaluated using...
Open access
Research Article
10.9734/ejnfs/2021/v13i130351