Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking

Journal of the Science of Food and Agriculture

Volumn 80, Issue 6, 2000, Pages 646-650

  Obatolu, Veronica A ^a   Cole, Abiodun H ^b   Maziya Dixon, Busie B ^c  

^a OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

^b UNIVERSITY OF IBADAN   (Nigeria)

^c INTERNATIONAL INSTITUTE OF TROPICAL AGRICULTURE   (Nigeria)

Author keywords

Complementary; Extrusion; Malted; Processing; Protein quality

Indexed keywords

AMINO ACID; COMPLEMENTARY FOOD; COOKING; COWPEA; DIGESTIBILITY; EXTRUSION COOKING; MAIZE; MALTING; NUTRITIONAL QUALITY; PROTEIN CONTENT; PROTEIN EFFICIENCY RATIO; RAT; WEIGHT GAIN;

EID: 0034192738     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(20000501)80:6<646::AID-JSFA509>3.0.CO;2-L     Document Type: Article

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