Background and objectives More than 2 billion people suffer with malnutrition arising from
dietary protein and micronutrients deficiencies. To enhance the dietary nutrient quality, the …

ABSTRACT Background/Objective: Malting is a process that is not expensive and is
technologically effective in improving the nutritional quality of food. The objective of this …

Background: Sorghum is used primarily as animal feed and industrial raw material in most
countries in the world, but in Africa it is used as human food, where it is a staple food for …

Nutritive, less bulk and low cost complementary flour blends were produced from maize,
carrot and pigeon pea. Five different blends of flour were formulated from maize, carrot and …

Cassava is a staple crop that is consumed in almost every Community in Nigeria. It is a high
perishable crop that deteriorates within few days after harvesting. Processing cassava into …

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 …

Need to reduce post-harvest losses of Benue yams birthed this research. The study
investigated the functional, pasting properties and nutritional composition of high quality …

This study aimed at generating knowledge on the nutritional composition and sensory
evaluation of biscuits fortified with sorghum flour and cricket powder. Four biscuits samples …

This study investigated the physicochemical, functional and protein content of tigernut-
soybean flour blends with the protein and sensory properties of cookies from the flour …

The study was carried out to evaluate the effect of addition of watermelon and pawpaw
juices on the proximate, mineral, vitamin, physicochemical and sensory properties of …