Nutritional adequacy of two complementary foods developed from germinated-fermented/roasted quality protein maize and fermented/roasted pigeon pea flour
Corresponding Author’s Institution: Department of Chemical and Food Sciences, Bells University of Technology, Ota, Ogun State, Nigeria.
Corresponding Author’s email: danaemene@bellsuniversity.edu.ng
Received: 24-06-23
Accepted: 05-08-23
doi: https://dx.doi.org/10.4314/njns.v44i2.22
Permanent link to this article: https://journal.nutritionnigeria.org/journal/nutritional-adequacy-of-two-complementary-foods-developed-from-germinated-fermented-roasted-quality-protein-maize-and-fermented-roasted-pigeon-pea-flour/
