Production and Evaluation of Weaning Food Made from Mungbean (Vignaradiata (L.), Millet and Tigernut (Cyperus Esculentus) Flour Blends

I.h Ibeogu
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I.h Ibeogu: Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria

International Journal of Research and Scientific Innovation, 2020, vol. 7, issue 7, 16-20

Abstract: The study investigated production and evaluation of weaning food made from mungbean, millet and tigernut flour blends. The proximate and functional of the samples were evaluated using standard procedures. The result of moisture (8.03 to 10.04 %), fat (5.41 to 11.15 %), protein (17.00 to 20.52 %), fibre (3.04 to 4.01 %), ash (2.09 to 2.43 %) and carbohydrate content (53.87 to 61.33 %) of the food samples were significantly different (P

Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:bjc:journl:v:7:y:2020:i:7:p:16-20

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