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Development of extruded complementary foods from blends of acha and cowpea flours
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Chemical and nutritional evaluation of extruded complementary foods from blends of fonio(Digitaria Exilis Stapf) and cowpea (Vigna Unguiculata L. Walp) flours
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Nutritional, rheological and sensory properties of extruded cassava-soy complementary porridges
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Whole grain sorghum and whole grain cowpea biscuits as a complementary food for improved child nutrition
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Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours
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Evaluation of extruded snacks from blends of acha(Digitaria exilis) and cowpea(Vigna unguiculata) flours
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Sensory and nutritional quality of marama-sorghum composite flours and porridges
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Extruded sorghum and Bambara groundnuts : influence of in-barrel moisture conditions on functional and nutritional characteristics
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The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities
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Improvement in the protein quality of African sorghum foods through compositing with cowpea
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Iron bioavailability, nutritional and health-promoting properties of extruded sorghum porridge fortified with Baobab fruit, moringa leaves and Bambara groundnut
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Cooking quality and nutritional properties of extruded maize pasta with orange-fleshed sweet potato
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Physico-chemical properties and consumer acceptance of instant cowpea(Vigna unguiculata) powder for complementary food
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Micronisation of cowpeas : the effects on sensory quality, phenolic compounds and bioactive properties
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Sensory perception of bitterness and astringency in sorghum
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The quest for wheat flour alternatives : sensory characterisation and volatile compound profiling of composite flours and flatbread from sorghum, cassava and cowpea flours
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Selected physico-chemical properties of extrudates from white yam (Dioscorea rotundata) and bambara nut (vigna subterranean) blends
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Nutritional anaemia and malaria in pre-school and school aged children
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Effect of extrusion cooking of white yam (Dioscorea rotundata) and bambara-nut(Vigna subterranean) Blend on some selected extrudate parameters
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Complementary Feeding Practices And Nutrition Status Of Young Children 06-23 months of Age in the Kassena-Nankana District, Upper East Region, Ghana
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Sensory quality control in food companies: towards improving knowledge, attitudes and practices assessment as well as sensory quality management
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PHYSICO-CHEMICAL, NUTRITIONAL AND SENSORY QUALITIES OF CASSAVA-WHEAT SEMOLINA MACARONI NOODLES
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The effect of various drying methods on drying characteristics, sensory and nutritional qualities of yam
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Starve Feeding in Screw Extruders: A Review
