RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Nutritional and sensory qualities of extruded Ready-To-Eat baby foods from orange-fleshed sweet potato enriched with amaranth seeds, and soybean flour
https://doi.org/10.31248/RJFSN2022.152 | Article Number: 0B4FB8AB1 | Vol.7 (5) - December 2022
Received Date: 09 October 2022 | Accepted Date: 09 November 2022 | Published Date: 30 December 2022
Authors: Jackson Nkesiga* , Joseph O. Anyango, and Peninah N. Ngoda
Keywords: soybean., orange fleshed sweet potato, extrusion cooking, Amaranth seeds, nutritional content, ready-to-eat extrudates, sensory characteristics
APA STYLE
Nkesiga, J., Anyango, J. O., & Ngoda, P. N. (2022). Nutritional and sensory qualities of extruded Ready-To-Eat baby foods from orange-fleshed sweet potato enriched with amaranth seeds, and soybean flour. Research Journal of Food Science and Nutrition, 7(5), 120-140.
HARVARD STYLE
Nkesiga, J., Anyango, J. O. and Ngoda, P. N. 2022. Nutritional and sensory qualities of extruded Ready-To-Eat baby foods from orange-fleshed sweet potato enriched with amaranth seeds, and soybean flour. Research Journal of Food Science and Nutrition, 7(5), Pp. 120-140.
VANCOUVER STYLE
Nkesiga J, Anyango JO & Ngoda PN. Nutritional and sensory qualities of extruded Ready-To-Eat baby foods from orange-fleshed sweet potato enriched with amaranth seeds, and soybean flour. Research Journal of Food Science and Nutrition. 2022 Dec 30:7(5): 120-140.
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