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