Chemical Composition and Sensory Properties of Complementary Gruel made from Processed Maize (Zea mays) and Soy Beans (Glycine max L.) Composite flour, Banana pulp (Muna acuminate) and Palm oil (Elaeis guineensis)

Corresponding Author’s Institution: Department of Nutrition and Dietetics, Faculty of Agriculture, University of Nigeria Nsukka, Nigeria

Corresponding Author’s email: ezeanolueifeoma@gmail.com

Doi: https://dx.doi.org/10.4314/njns.v45i2.23

Permanent link to this article: https://journal.nutritionnigeria.org/journal/chemical-composition-and-sensory-properties-of-complementary-gruel-made-from-processed-maize-zea-mays-and-soy-beans-glycine-max-l-composite-flour-banana-pulp-muna-acuminate-and-palm-oil-elaei/