Nutrient Composition and Sensory Attributes of Complementary Foods made from Maize (zea Mays), Soybean (glycine Max), Groundnut (arachis Hypogea) and Dates (Phoenix Dactylifera)

Filed under Volume 44 Issue 1

Corresponding Author’s Institution: Department of Public Health Sciences, Faculty of Basic Medical Sciences, College of Medical Sciences, Rivers State University Nkpolu- Oroworukwo, P.M.B. 5080 Port Harcourt, Rivers State.

Corresponding Author’s email: ada.ejekwu@gmail.com

Permanent link to this article: https://journal.nutritionnigeria.org/journal/nutrient-composition-and-sensory-attributes-of-complementary-foods-made-from-maize-zea-mays-soybean-glycine-max-groundnut-arachis-hypogea-and-dates-phoenix-dactylifera/