The study focused on the effect of malting sorghum and soaking of maize for weaning food with a view to producing an affordable and nutritious complementary food for low – income families. Seven formulations were prepared as sample A to G. The samples were subjected to proximate, functional, anti – nutritional factors and sensory evaluation.
Ajobiewe A. M, Olorunsogbon B.F. and Alaba J.O. (2019); The Effect of Malting On Sorghum and Maize for Weaning Food Production; International Journal of Scientific and Research Publications (IJSRP)
9(12) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.9.12.2019.p9676