Olawumi, N. O

Chemical Composition, Functional, Microbiological and Sensory Qualities of Locally Produced Complementary Food from Rizgah (Plectranthus esculentus), Baobab Fruit Powder (Adansonia digitata), Soybean (Glycine max) and Crayfish (Cambarus Sp) Flour Blends

Ayo, J.A, Awogbenja, M.D, Mohammed, Z.A, Bello, F.O, Olawumi, N. O & Yusuf B. M · European Journal of Nutrition & Food Safety · 2024

Production of complementary food using locally available underutilized materials has become of necessity to overcome the economic effects on importation. This research examined the chemical composition, functional, microbial and sensory qualities of complementary food produced fr...