Optimum fermentation period for micronutrients content of cereal based complementary food

Pakistan Journal of Nutrition

Volumn 6, Issue 6, 2007, Pages 518-523

  Odumodu, C U ^a  

^a UNIVERSITY OF JOS   (Nigeria)

Author keywords

Complementary food; Fermentation; Macroelements; Micronutrients; Vitamins

Indexed keywords

ASCORBIC ACID; CALCIUM; COPPER; IODINE; IRON; LEAD; MAGNESIUM; MANGANESE; MOLYBDENUM; NICOTINIC ACID; PHOSPHORUS; RETINOL; RIBOFLAVIN; SELENIUM; THIAMINE; TRACE ELEMENT; ZINC;

ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; CEREAL; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CRAYFISH; DEHULLING; FERMENTATION; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; MALTING; MARKET; NIGERIA; NUTRIENT CONTENT; NUTRITIONAL VALUE; RICE; SOYBEAN; TIME;

ASTACOIDEA; GLYCINE MAX;

EID: 34547664799     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2007.518.523     Document Type: Article

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