Effect of Ginger on Nutrient Stability and Sensory Acceptability of Locally Formulated Complementary Foods During Storage
Perpetua Nwamalubia Izuakor, Oluoma Nwabuko Adirika, Ifeoma Geraldine Ejezie, Uchenna Anthony Madubuko & Ogechukwu Chidimma Ezeofor · European Journal of Nutrition & Food Safety · 2026
Background: Complementary foods formulated from locally available cereals, legumes, and vegetables can help address nutrient deficiencies and malnutrition among infants and young children in developing countries. Ginger possesses antioxidant and antimicrobial properties that may...
Open access
Research Article
10.9734/ejnfs/2026/v18i62070