The study aimed at determining nutritional, antioxidant and blood glucose lowering
potentials of improved plantain-based dough meals enriched with defatted soybean and …

Nutritional, biochemical and organoleptic properties of high protein-fibre functional foods
developed from plantain, defatted soybean, rice-bran and oat-bran flour | Emerald Insight Books …

There is dearth of documented information on nutrient retention of Dioscorea cayenensis
products. This study was carried out to evaluate effects of processing methods on nutrient …

The nutrient composition and safety of complementary foods have recently become areas of
concern, especially with regard to aflatoxin contamination which has been found to …

Brewer's spent grain (BSG) is a nutritional‐rich by‐product of the brewing industry used in
different food product development processes.“Corn Soya Blend”(CSB) is prepared from …

Adequate nutrition is imperative during infancy and childhood because a short period of
malnutrition could have a long-term effect on growth, development and health in the adult …

The vitamin content of selected agricultural wastes was evaluated as supplements in poultry
feeds. The agricultural wastes considered in this study include; cassava bagasse, beans …

Aim: To evaluate the influence of fermentation and malting on the quality of cocoyam, red
kidney beans and mango-based complementary foods. Methodology: Flour was prepared …

Background: Ogi is an infant complementary food in Nigeria that is starchy in nature, a bulky
gruel with decreased nutrient density like protein and essential amino acids. Flours and …

Moi-moi is a steamed bean paste usually made from cowpea paste blended with
seasonings and other ingredients. This study was carried out to evaluate the functional …