Production And Evaluation Of Complementary Food From Yellow Corn, Millet Enriched With Tigernut Flour
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ABSTRACT
Studies on the proximate analysis, functional properties and microbial analysis of the seven samples were carried out together with the control. Samples A,B and C have the highest quantity of protein and ash content (11. 31, 11.66, 11.43) and (3.42, 3.79, 3.67) respectively, showing that they are good sources of mineral element and thus can help in the building up and development of children. The emulsion stability of samples C and A take a longer time to separate than in the other samples. Rats fed on sample A gained more weight (167.3g) than those fed with the control (28.5g).
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APA
EDNA, N. N. (2021). Production And Evaluation Of Complementary Food From Yellow Corn, Millet Enriched With Tigernut Flour. Michael Okpara University of Agriculture. Retrieved June 9, 2026, from http://repository.mouau.edu.ng/works/production-and-evaluation-of-complementary-food-from-yellow-corn-millet-enriched-with-tigernut-flour-7-2
MLA
EDNA, NDUKA NWANNA. "Production And Evaluation Of Complementary Food From Yellow Corn, Millet Enriched With Tigernut Flour." Michael Okpara University of Agriculture, 17 Nov. 2021, http://repository.mouau.edu.ng/works/production-and-evaluation-of-complementary-food-from-yellow-corn-millet-enriched-with-tigernut-flour-7-2. Accessed June 9, 2026.
Chicago
EDNA, NDUKA NWANNA. "Production And Evaluation Of Complementary Food From Yellow Corn, Millet Enriched With Tigernut Flour." Michael Okpara University of Agriculture (2021). Accessed June 9, 2026. http://repository.mouau.edu.ng/works/production-and-evaluation-of-complementary-food-from-yellow-corn-millet-enriched-with-tigernut-flour-7-2