Nutritional Quality of Weaning Foods Formulated from Maize Gruel 'Ogi' and Crayfish Using Combined Traditional Processing Technology
Comfort Funmilayo Ajibola, Tayo Nathaniel Fagbemi & Oluwatooyin Faramade Osundahunsi · Advances in Research · 2016
Aims: To investigate the nutritional quality of weaning foods produced from maize gruel 'ogi’ and crayfish using combined traditional processing techniques (germination, fermentation and toasting). Study Design: Randomized block design. Place and Duration of Study: Department o...
Open access
Research Article
10.9734/AIR/2016/21981