Nutritional Quality Assessment of Complementary Foods Produced from Fermented and Malted Quality Protein Maize Fortified with Soybean Flour

Nutritional Quality Assessment of Complementary Foods Produced from Fermented and Malted Quality Protein Maize Fortified with Soybean Flour

Malnutrition of varying degrees has been associated with feeding infants with unwholesome and poor quality complementary foods. Therefore, the aim of this study was to produce complementary foods from quality protein maize (QPM) using the processes of malting and fermentation. The resulting flour wa...

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Bibliographic Details
Main Authors: Abiose Sumbo H., Ikujenlola Abiodun V., Abioderin Florence I.
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research 2015-03-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
complementary foods
malting
fermentation
biological value
haematological properties
rehabilitation
Online Access:http://www.degruyter.com/view/j/pjfns.2015.65.issue-1/pjfns-2015-0004/pjfns-2015-0004.xml?format=INT

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