Complementary foods (CFs) commonly consumed by infants and young children (IYC) in
sub‐Saharan Africa (SSA) are processed using either single or multi‐grain ingredients …

The study determined the physical properties of finger millet (FM)(Eluesine coracana) grains
and the functional properties of FM flour. Physical properties such as colour attributes …

Sweet potato (Ipomoea batatas Lam) is a nutritious crop abundant in calories and bioactive
compounds such as beta‐carotene, ascorbic acid, polyphenols, and dietary fibre. This study …

Finger millet is a cereal grain which is superior to wheat and rice in terms of dietary fibre,
minerals, and micronutrients. Fermentation is one of the oldest methods of food processing …

ABSTRACT Sorghum [Sorghum bicolor (L.) Moench] is one of the most important cereals
worldwide with great genetic diversity. Like most small grains it has good adaptation to …

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional,
physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10 …

Sorghum is the fifth most important cereal in the world in terms of the cropped area. It is
mainly grown for feeding animals and it is also used in the food industry. Sorghum grain is …

Fermentation and sprouting have been shown to increase nutrient bioavailability and modify
the functional properties of foods. Application of these methods in the preparation of infant …

Musa paradisiaca (ripe Nendran) is the staple food of south India, especially Kerala. The
present study analyzed the effect of different drying techniques, namely, freeze, spray and …

Sorghum is one of the major grains produced worldwide for food and fodder, owing to its
nutritional profile advantages. However, the utilisation of whole grain sorghum as an …