Research Article
Evaluation of Complementary Food Prepared from Sorghum, African Yam Bean (Sphenostylis stenocarpa) and Mango Mesocarp Flour Blends

Citation to this article as recorded by ASCI
Ogodo, A.C., D.I. Agwaranze, N.V. Aliba, A.C. Kalu and C.B. Nwaneri, 2019. Fermentation by lactic acid bacteria consortium and its effect on anti-nutritional factors in maize flour. J. Biol. Sci., 19: 17-23.
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P.A. Yusufu, S.I.D. Egwujeh, A. Damak, J. Netala 2014. Enrichment of ‘Apula’-A Roasted Maize Meal with African Yam Bean and Plantain Fruit Flour Pak. J. Nutr., 13: 377-380.
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