Effects of malting and fermentation on the nutritional qualities of complementary foods produced from maize varieties and soybean grains.
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Date
2010
Authors
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Publisher
Department of Food science and technology, Obafemi Awolowo University, Ile-Ife, Nigeria.
Abstract
The study investigated the formulation of complementary foods from quality protein maize (QPM), Normal Maize (NM) and soybean. It also assessed the effect of malting and fermentation on the functional properties, nutritional qualities, organoleptic properties as well as the storage stability of the products.
Description
xx, 233p.
Keywords
Citation
Abiodun, V. I. (2010). Effects of malting and fermentation on the nutritional qualities of complementary foods produced from maize varieties and soybean grains. Department of Food science and technology, Faculty of Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.