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Research Article
Preparation and Nutritional Composition of a Weaning Food Formulated from Germinated Sorghum (Sorghum bicolor) and Steamed Cooked Cowpea (Vigna unguiculata Walp.)

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Adebowale, A.A., M.T. Adegoke, S.A. Sanni, M.O. Adegunwa and G.O. Fetuga, 2012. Functional Properties and Biscuit Making Potentials of Sorghum-wheat Flour Composite Am. J. Food Technol., 7: 372-379.
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Badau, M.H., C. Bristone, J.U. Igwebuike and N. Danbaba, 2016. Production, viscosity, microbiological quality and sensory properties of complementary food blends of improved rice cultivars, soybean and sorghum malt. Pak. J. Nutr., 15: 849-856.
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