Research Journal of Food Science and Nutrition

The study was conducted to evaluate the nutritional and sensory attributes of maize based complementary food fortified with pigeon pea and Moringa stenoptela leaves. Methods of laboratory analysis and required reagents to determine each proximate composition were of analytical grade. A total of five food samples (FS1, FS2, FS3, FS4 and FS5) were formulated. The... Continue here

This study was conducted to evaluate maize-based; vitamin A enriched flat breads from orange fleshed sweet potato (OFSP). To enhance vitamin A content of maize based flour, five formulations of flat breads were prepared from blending ratio of 100%(S1), 85:15% (S2), 75:25%(S3), 65:35% (S4) and 55:45% (S5) maize and OFSP flours, respectively. Designs of the study... Continue here