I. G. Agbidye

Adsorption, Thermodynamic Properties and Shelf Life of Cocoyam, Red Kidney Bean and Mango-based Complementary Foods as Influenced by Fermentation and Malting

Vachefon Heuvey Forwoukeh, Dinnah Ahure, I. G. Agbidye, Kelly Ndombow Yakum & Abuengmoh Peter · European Journal of Nutrition & Food Safety · 2026

This study examined the effects of fermentation and malting on the moisture adsorption behaviour, thermodynamic characteristics and predicted shelf life of complementary foods formulated from cocoyam, red kidney beans and mango. Flours derived from cocoyam, red kidney beans and m...