Add to ORKGChemical evaluation of processed maize (Zea mays), indeginous cowpea spp. (Vigna unguiculata) and melon seed (Citrullus vulgaris) and organoleptic attributes of their blend
Spontaneous fermentation has been identified to improve the quality characteristics of foods derived...
Objective: The phytochemical composition of Zea mays (Maize) cob, Dacryodes edulis (African Pear) se...
The chemical composition, energy and amino acid digestibility of cowpeas used in poultry nutritio
Chemical and organoleptic evaluation of fermented maize (Zea mays) gruel supplemented with fermented...
Proximate composition, nutritive and sensory properties of fermented maize, and full fat soy flour b...
This work examined the chemical and organoleptic profile of fermented maize gruel enriched with roas...
The chemical composition and organoleptic attributes of moi-moi (boiled cowpea paste) based on blend...
Normal maize is a carbohydrate food that serves as one of the main dietary sources of protein in man...
Three weaning food formulations(A, B and C) were produced by blending varying proportions of corn, b...
Objective: To determine the proximate composition and anti-nutrient content of new varieties of cowp...
This study was undertaken to produce a weaning food from a blend of sorghum and cowpeas. The protein...
The weight and chemical composition of improved white and improved yellow dent maize was compared wi...
Dextrose was produced from locally available hybrid variety of maize (Bako Hybrid- 660) in Ethiopia,...
Biopriming of maize hybrid COH(M) 5 seed with liquid biofertilizers for enhanced germination and vig...
Background: Aadun is an indigenous maize-based snack high in energy, phosphorus and magnesium but lo...
Spontaneous fermentation has been identified to improve the quality characteristics of foods derived...
Objective: The phytochemical composition of Zea mays (Maize) cob, Dacryodes edulis (African Pear) se...
The chemical composition, energy and amino acid digestibility of cowpeas used in poultry nutritio
Chemical and organoleptic evaluation of fermented maize (Zea mays) gruel supplemented with fermented...
Proximate composition, nutritive and sensory properties of fermented maize, and full fat soy flour b...
This work examined the chemical and organoleptic profile of fermented maize gruel enriched with roas...
The chemical composition and organoleptic attributes of moi-moi (boiled cowpea paste) based on blend...
Normal maize is a carbohydrate food that serves as one of the main dietary sources of protein in man...
Three weaning food formulations(A, B and C) were produced by blending varying proportions of corn, b...
Objective: To determine the proximate composition and anti-nutrient content of new varieties of cowp...
This study was undertaken to produce a weaning food from a blend of sorghum and cowpeas. The protein...
The weight and chemical composition of improved white and improved yellow dent maize was compared wi...
Dextrose was produced from locally available hybrid variety of maize (Bako Hybrid- 660) in Ethiopia,...
Biopriming of maize hybrid COH(M) 5 seed with liquid biofertilizers for enhanced germination and vig...
Background: Aadun is an indigenous maize-based snack high in energy, phosphorus and magnesium but lo...
Spontaneous fermentation has been identified to improve the quality characteristics of foods derived...
Objective: The phytochemical composition of Zea mays (Maize) cob, Dacryodes edulis (African Pear) se...
The chemical composition, energy and amino acid digestibility of cowpeas used in poultry nutritio