Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet

Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet

Abstract The protein quality of complementary foods developed from fermented and unfermented sorghum, soybeans, and orange‐fleshed sweet potato (OFSP) flour blends was evaluated using rat model. The test diet was as follows: UF2: unfermented sorghum (56%), soybean (17%), and OFSP (27%); UF3: unferme...

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Bibliographic Details
Main Authors: Kikelomo P. Adejuwon, Oluwatooyin F. Osundahunsi, Stephen A. Akinola, Matthew O. Oluwamukomi, Mulunda Mwanza
Format: Article
Language:English
Published: Wiley 2021-02-01
Series:Food Science & Nutrition
Subjects:
complementary food
fermentation
orange‐fleshed sweet potato
protein
sorghum
soybean
Online Access:https://doi.org/10.1002/fsn3.2013

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