Effect of fermentation on the nutritional quality and functional properties of infant food formulations prepared from bambarra-groundnut, fluted-pumkin and millet seeds

C. Ezeji, P. C. Ojimelukwe
  • Plant Foods for Human Nutrition, November 1993, Springer Science + Business Media
  • DOI: 10.1007/bf01088322

Flour from fluted pumpkin seeds improves the nutritional quality of complementary food

What is it about?

Complementary food was formulated using millet, bambara groundnut and fluted pumpkin. inclusion of fluted pumpkin increased the protein and fat contents as well as the nutitional quality of the formulation. The sample containing millet: bamabara groundnut: fluted pumpkin (1:!:2) was the best in terms of improved nutritional quality measured as protein efficiency ratio.

Why is it important?

Inclusion of fluted pumkin seed flour will improve the nutritional quality of traditional complementary foods

Perspectives

Professor Philippa C OJIMELUKWE (Author)
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria

Quality of Millet based complementary foods may be improved using fluted pumpkin seed flour

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http://dx.doi.org/10.1007/bf01088322

The following have contributed to this page: Professor Philippa C OJIMELUKWE