Effects of malting and fermentation on the nutritional qualities of complementary foods produced from maize varieties and soybean grains.
| dc.contributor.author | Abiodun, Victor Ikujenlola. | |
| dc.date.accessioned | 2025-10-06T14:19:58Z | |
| dc.date.available | 2025-10-06T14:19:58Z | |
| dc.date.issued | 2010 | |
| dc.description | xx, 233p. | |
| dc.description.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. | |
| dc.identifier.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. | |
| dc.identifier.other | http://ror.org/04snhqa82 | |
| dc.identifier.uri | https://ir.oauife.edu.ng/handle/123456789/7070 | |
| dc.language.iso | en | |
| dc.publisher | Department of Food science and technology, Obafemi Awolowo University, Ile-Ife, Nigeria. | |
| dc.title | Effects of malting and fermentation on the nutritional qualities of complementary foods produced from maize varieties and soybean grains. | |
| dc.type | Thesis |