Comparative Study on Proximate, Mineral and Anti-Nutrient Content of Composite Roasted Corn Flour with Its Traditional Roasted Corn Counterpart for Homemade Complementary Foods
ROUGBO N’djoman Paterne, DOUE Ginette Gladys, SEA Téhi Bernard & ENVIN Bogui Anicet · Asian Food Science Journal · 2019
The present study aimed to produce and evaluate the physicochemical composition of an improved and enriched roasted corn flour with soybean (5%) and groundnut (5%) flours comparatively to its traditional preparation for homemade complementary foods. Samples of (corn, soybean and...
Open access
Research Article
10.9734/afsj/2019/v9i130002