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 …

Tujuan penelitian ini adalah mempelajari pengaruh kombinasi perlakuan terhadap sifat
kimia, fisik, dan fungsional pada tepung kacang merah. Penelitian ini menggunakan …

Raw and boiled water yam tubers (Dioscorea alata) were analyzed for proximate contents
such as ash, crude protein, carbohydrate, crude fibre, crude lipid, energy and anti-nutrients …

Sažetak The review was carried out to create awareness among individuals, government
and non-governmental organizations on the roles of complementary foods for growth and …

Aim: This study evaluated the proximate composition and antibacterial activity of the Citrus
sinensis (sweet orange) fruit waste (peels and seeds). Study Design: The peels and seeds …

The proximate and functional properties of the watermelon (Citrullus lanatus) rind and seed
flour were investigated, using standard methods. The proximate compositions (%) for the …

This study investigated the effect of boiling and fermentation on the physicochemical,
functional, phytoconstituents, and antioxidant properties of pumpkin (Cucurbita pepo) pulp …

Abstract Vigna unguiculata (L.) Walp. ssp. sesquipedalis (L.) Verdc. is commonly known as
asparagus bean, Chinese long bean, long-podded cowpea, pea bean, snake bean or …

Abstract Introduction: Bitter yam (Dioscorea dumetorum) is essentially underutilized
probably due to its characteristic bitter taste. The bitter taste may be related to its nutrient and …

Soaking may improve the bitter yam properties processed by traditional method of drying
and milling. The study investigated the effect of soaking prior to the traditional method of …