Abstract:Aims: To model and optimize complementary foods based on their mixture ingredients viz. African breadfruit, soybean and maize, and their depending quality characteristics namely, energy, carbohydrate, fat, ash, protein, flavor, taste, general acceptability and paste viscosity, and determine the amino acid qualities of the optimized formula.
Study Design: Experimental research (controlled experiment).
Place and Duration of Study: The Department of Food Science and Technology, Michael Okpara Universi… Show more
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