Development of Cocoyam, Red Kidney Bean, and Mango-based Complementary Foods: Impact of Fermentation and Malting on Nutritional, Functional, Anti-nutrient, and Sensory Characteristics
Vachefon Heuvey Forwoukeh, Dinnah Ahure & I.G. Agbidye · Asian Journal of Food Research and Nutrition · 2024
Aim: To evaluate the influence of fermentation and malting on the quality of cocoyam, red kidney beans and mango - based complementary foods. Methodology: Flour was prepared from cocoyam, red kidney beans and mango. It was than blend as follows: Fermented cocoyam/ malted red kidn...
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Research Article