Open AccessAssessment of the Nutritional Qualities of a Locally-Produced Weaning Blend of Sorghum Ogi Flour Fortified with Bambara Groundnut Flour
Author(s) -
Adeyemo Stella. M,
Abimbola Olufemi. G
Publication year - 2019
Publication title -
the international journal of biotechnology
Language(s) - English
Resource type - Journals
eISSN - 2306-9864
pISSN - 2306-6148
DOI - 10.18488/journal.57.2019.82.115.124
Subject(s) - food science , starter , sorghum , organoleptic , chemistry , shelf life , weaning , wheat flour , tannin , fermentation , riboflavin , biology , zoology , agronomy
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