1. EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT

» Abstract This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that could be adoptable at house hold level by rural dwellers. Randomized Study Design was adopted for the study: Soybean seeds were washed, soaked overnight, cooked, deh…Continue Reading »