Abstract:Complementary food was produced from blends of hungry rice (A), pigeon pea (P) and soursop leaves (S). The raw materials were washed with portable water, dried at room temperature, milled with hammer mill, fermented for 24 hours at 28 ± 2 °C (28 ± 2 °C), oven-dried at 50 °C for 12 hours, remilled, sieved to 1 mm pore size and packaged in polyethylene bags for further analysis. The samples were in the ratio of 70:30:0 (sample APS), 65:30:5 (sample APS1), 60:30:10 (sample APS2) and 55:30:15 (sample APS3). Toxici… Show more
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