Evaluation of Nutritional Value and Sensory Analysis of a Composite Flour for Porridge and Biscuits Formulated by Four-Factor Mixing Plan
Biassala Eliane Thérèse, Bopoundza Christian Feueltgaldah, Kiminou Ngounga Célestine, Loumouamou Bob Wilfrid, Nzamba Nouch De Sainty & Dzondo Gadet Michel · International Journal of Biochemistry Research & Review · 2024
Objective: The aim of this work is to formulate a composite flour for porridges and biscuits based on plantain (musa paradisiaca), maize (zea mays), sesame (sesamum indicum) and N'sangui (pellonulla leonensis ) in order to diversify the sources of nutrients in infant flours. Desi...
Open access
Research Article
10.9734/ijbcrr/2024/v33i6929