protein quality

Amino Acid Profile/Score and In-vitro Protein Digestibility of Biscuits Produced from Wheat Flour, African Breadfruit Flour and Moringa Seed Flour Blends

V. C. Wabali, S. Y. Giami, D. B. Kiin- Kabari & O. M. Akusu · Asian Food Science Journal · 2020

The objective of this work was to evaluate the Amino Acid profile/score and In-vitro protein digestibility of composite biscuits produced from blends of Wheat flour (WHF), African breadfruit flour (ABF)and Moringa seed flour(MSF) at the following ratios (Sample A: WHF 100%: ABF 0...

Open access Research Article 10.9734/afsj/2020/v18i130208

Chemical and Nutritional Evaluation of Complementary Food from Blends of Quality Protein Maize and Conophor nuts (Tetracarpidium conophorum)

T. N. Fagbemi, G. Oboh & O. A. Adedokun · Asian Food Science Journal · 2018

Complementary food was formulated from Quality protein Maize (QPM) and Conophor Nuts (Tetracarpidum conophorum). The effectiveness of the blend in meeting nutritional requirement in complementary diet was investigated. Proximate composition of the samples were evaluated which inc...

Open access Research Article 10.9734/AFSJ/2018/44611