Assessment of some attributes of unripe cooking banana (Cardaba Musa ABB), pigeon pea (Cajanus cajan) and orange fleshed sweet potato (Ipomoea batatas) flour blends for use as complementary feeding
This study assessed the nutrient composition, physicochemical, functional and sensory properties of flour blends prepared from cooking banana, pigeon pea and orange fleshed sweet potato flour blends for use as complementary food. Fourteen blends were generated using the simplex centroid mixture desi...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2019-01-01
|
| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | https://hrcak.srce.hr/file/322201 |