Kenneth Chukwugozie Nnaebue

Comparative Analysis of Nutrient and Anti-Nutrient Profiles in Complementary Foods formulated from Yellow Maize, Sorghum, Millet, and Soybeans fortified with Walnuts, Pumpkin Seeds, and Date Palm Fruits

Perpetua Nwamalubia Izuakor, Patrice-Anthony Chudi Okoye, Uche Eunice Ekpunobi, Kenneth Chukwugozie Nnaebue & Uchenna Anthony Madubuko · European Journal of Nutrition & Food Safety · 2024

The study evaluates and compares the nutrient and anti-nutrient profiles of complementary foods formulated from yellow maize, sorghum, millet, and soybeans, fortified with walnuts, pumpkin seeds, and date palm fruits. The raw materials underwent fermentation, sprouting, boiling,...

Open access Research Article 10.9734/ejnfs/2024/v16i121605

Evaluating the Effects of Fermentation, Sprouting and Roasting on the Chemical Composition of Local Raw Materials for Complementary Food Formulation

Perpetua Nwamalubia Izuakor, Patrice-Anthony Chudi Okoye, Uche Eunice Ekpunobi & Kenneth Chukwugozie Nnaebue · International Research Journal of Pure and Applied Chemistry · 2024

This study evaluates the effects of processing techniques (fermentation, sprouting, and toasting) on the chemical composition of local raw materials (yellow maize, sorghum, millet, and soybeans) for complementary food formulation. The raw materials underwent fermentation, sprouti...

Open access Research Article 10.9734/irjpac/2024/v25i6885