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.