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Quality Characteristics of Processed Flours from Trifoliate Yam (Dioscorea dumetorum) as Influenced by Steeping and Boiling in Varying Concentration of Trona Solution over Time
Trifoliate Yam Processed Flours
2016/6/2
The use of additives (trona solutions) in pre treatment of stored trifoliate yam in order to reduce cooking time and evaluation of quality characteristic of the resultant flours were studied. Selected...
Effect of Germination, Boiling and Co-fermentation on the Viscosity of Maize/cowpea Mixture as Complementary Infant Food
Germination Boiling Co-fermentation
2016/6/1
Traditionally prepared cereal based complementary food are too dilute for adequate energy and nutrient density as infant complementary food. The consistency of complementary food is of particular impo...