Evaluation of Nutritional Composition and Sensory Attributes of Breadfruit-Soybean Flour Blends for Complementary Foods
S. O. Arinola, T. P. Ojo, J. O. Akinmolayan & A. O. Kehinde · Asian Food Science Journal · 2020
The objectives of this study were to produce complementary foods from locally available, underutilized and inexpensive food materials (breadfruit and soybean), to assess their nutrients value and evaluate their sensory acceptability. Breadfruit and soybean flours were mixed in ra...
Open access
Research Article
10.9734/afsj/2020/v16i230168