How to cite this article:
P.A. Yusufu, F.A. Egbunu, S.I.D. Egwujeh, G.L. Opega and M.O. Adikwu, 2013. Evaluation of Complementary Food Prepared from Sorghum, African Yam Bean (Sphenostylis stenocarpa) and Mango Mesocarp Flour Blends. Pakistan Journal of Nutrition, 12: 205-208. DOI: 10.3923/pjn.2013.205.208 URL: https://scialert.net/abstract/?doi=pjn.2013.205.208
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