Effect of Processing Treatments on the Proximate, Functional and Sensory Properties of Soy-Sorghum-Roselle Complementary Food
Olajide E. Adedeji, Damilare E. Jegede, Khadijat O. Abdulsalam, Uchenna E. Umeohia, Oluwafemi A. Ajayi & Joseph E. Iboyi · Current Journal of Applied Science and Technology · 2015
Aim: The objective of this work was to produce complementary foods from germinated/fermented sorghum, germinated/roasted soybean and dried roselle calyces. Methodology: Complementary foods were formulated from sorghum, soybean and roselle calyces by varying the processing methods...
Open access
Research Article
10.9734/BJAST/2015/14707