Cowpea (Vigna unguiculata) and Carrot (Daucus carota L) were processed into flour and
powder respectively and were used to substitute wheat flour as composite flour in the …

Studies were conducted on the functional, pasting and micronutrient content of
complementary weaning foods from maize (Zea mays) and African yam bean (AYB; …

A simple process technology for producing high protein and energy density beverage from
blends of malted yellow maize, white sorghum and soybeans was developed and produced …

The objectives of this study were to produce complementary foods from locally available,
underutilized and inexpensive food materials (breadfruit and soybean), to assess their …

The nutritive and ready-to-eat complementary foods were formulated from the blends of
malted sorghum, soybean and Irish potato flour and evaluated for proximate, vitamin and …

Carrot is one of the important root vegetables rich in bioactive compounds like carotenoids
and dietary fibers with appreciable levels of several other functional components having …

The research study was conducted to develop a weaning food where rice gruel powder is
the key ingredients and compare its nutritional facts with commercially available weaning …

The study was conducted on the development of the new product, malted milk hot drinks
recognized as sample A where barley is the key ingredients. The developed product was …