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The study evaluates the nutritional, functional, and pasting properties of maize-cassava and sorghum-cassava flour blends, revealing variations in proximate composition, mineral content, and sensory attributes. Results indicate that these flour blends possess comparable quality to commercial baby food while being more accessible and cost-effective. The findings highlight the potential of these composite flours in food production, particularly in developing regions.
- Author
- Jamal Ajao
- Language
- EN