Effect of Fermentation and Mango Mesocarp or Fluted Pumpkin Powders on the Chemical Composition and Potential Mineral Bioavailability of Sorghum-Based Complementary Foods
Sengev Iorfa Abraham, Ariahu Chukwuma Charles, Abu Joseph Oneh & Gernah Dickson Iorwuese · Asian Food Science Journal · 2021
The effect of fermentation, mango mesocarp or fluted pumpkin leaf powders on the chemical properties and potential mineral bioavailability of sorghum-based complementary foods was investigated. Samples were formulated based on 16% protein to satisfy the nutrient requirement of pr...
Open access
Research Article
10.9734/afsj/2021/v20i330282