formulation

Nutritional Quality of Food Supplements for Children from 6 to 59 Months Proposed to the Dietary Service of Regional Hospital of Daloa (Ivory Coast)

Beugré Grah Avit Maxwell, Niaba Koffi Pierre Valery, Combo Agnan Marie-Michel, Yao N’zué Binjamin & Gnakri Dago · Asian Food Science Journal · 2019

Aim: This study aimed to evaluate the nutritional quality of the infant flours offered to mothers received in the dietary service of the CHR of Daloa. Introduction: Ivory Coast’s membership in Scaling up Nutrition (SUN) is a momentum in a collective effort to improve the nutritio...

Open access Research Article 10.9734/afsj/2019/v9i430019

Evaluation of the Nutritional, Phytochemicals and Functional Properties of Flour Blends Produced from Unripe Plantain, Soybean and Ginger

I. Iwanegbe, A. Jimah & M. Suleiman · Asian Food Science Journal · 2019

This study was conducted to evaluate the nutritive value, phytochemicals and functional properties of flour blends from unripe plantain, soybean and ginger. Fresh samples of unripe plantain, soybean and ginger were dried and milled to produce five flour blends.  Laboratory analys...

Open access Research Article 10.9734/afsj/2019/v8i129983