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EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT
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- Contributor: mr-chris
- engagements: 204
- Case No: 634144ip
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ABSRACT - [ Total Page(s): 1 ]This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that could be adoptable at house-hold level by rural dwellers.Randomized Study Design was adopted for the study: Soybean seeds were washed, soaked overnight, cooked, dehulled, dried and milled into flour to pass a 300µm sieve. Tigernut tubers were washed, soaked for 96h, dried and milled into flour (300µm). Three weaning foods; STF1 (Tigernut: 75%; soybean: 15%); STF2 (Tigernut: 65%; Soybean: 25%); STF3 (Tigernut: 55%; Soybean: 35%) with 10% full cream powdered milk (F
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ABSRACT - [ Total Page(s): 1 ]This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that could be adoptable at house-hold level by rural dwellers.Randomized Study Design was adopted for the study: Soybean seeds were washed, soaked overnight, cooked, dehulled, dried and milled into flour to pass a 300µm sieve. Tigernut tubers were washed, soaked for 96h, dried and milled into flour (300µm). Three weaning foods; STF1 (Tigernut: 75%; soybean: 15%); STF2 (Tigernut: 65%; Soybean: 25%); STF3 (Tigernut: 55%; Soybean: 35%) with 10% full cream powdered milk (F
... Continue Reading
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