Browsing by Subject "Wholemeal cereal, Composite flours, Nutritional quality, Food to food fortification."
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Characterization of The Nutritional Properties of Sorghum Composite Flours Using Different Food to Food Fortification Approaches
(European Journal of Agriculture and Food Sciences, 2020-11)Intervention using blended composite flours can reduce malnutrition in sub Saharan Africa. Prevalence of protein-energy malnutrition among the vulnerable children has necessitated research on cost effective food ...