Development, physical, chemical and sensory attributes of cassava-based complementary food fortified with pigeon pea, tigernut and soybean isolate flour
- Journal of Nutritional Health & Food Engineering
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Adeyanju B E,<sup>1</sup> Ogunwemimo F O,<sup>2</sup> Oyeyemi T C,<sup>1</sup> Akinsola A O,<sup>3</sup> Orisamika B S,<sup>4</sup> Oyeleye B R,<sup>3</sup> Anu-Bakare G O<sup>3 </sup>
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Keywords
anti nutritional factors, composite flour, sensory attributes, soybean isolate, tigernut, wettability
