Sensory evaluation of complementary food based on cooking banana (musa spp.)and African yam bean (sphenostylis stenrcarpa)
This study evaluated the sensory qualities of infant complementary food based on cooking banana (CB) (Musa sapientum) and African yam bean (AYB) (Sphenostylis stenocarpa). These raw materials were purchased from Nkwoegwu local market in Umuahia North Local Government Area, Abia State. The legumes we...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Católica de Temuco
2018-03-01
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| Series: | Sustainability, Agri, Food and Environmental Research |
| Subjects: | |
| Online Access: | http://safer.uct.cl/index.php/safer/article/view/1326/1337 |