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
Nutrients, antioxidant and sensory evaluation of complementary food produced from soybeans, orange flesh sweet potato and sorghum fortified with tropical almond seed
https://doi.org/10.31248/RJFSN2024.176 | Article Number: A5B41D111 | Vol.9 (3) - June 2024
Received Date: 15 April 2024 | Accepted Date: 18 May 2024 | Published Date: 30 June 2024
Authors: Alebiosu, I. A. , Olanrewaju, O. I.* , Adedayo, E. O. and Olanrewaju, E. I.
Keywords: minerals, protein, flavonoid, Complementary food, sorghum., vitamins, OFSP
APA STYLE
Alebiosu, I. A., Olanrewaju, O. I., Adedayo, E. O., & Olanrewaju, E. I. (2024). Nutrients, antioxidant and sensory evaluation of complementary food produced from soybeans, orange flesh sweet potato and sorghum fortified with tropical almond seed. Research Journal of Food Science and Nutrition, 9(3), 73-82.
HARVARD STYLE
Alebiosu, I. A., Olanrewaju, O. I., Adedayo, E. O. and Olanrewaju, E. I. 2024. Nutrients, antioxidant and sensory evaluation of complementary food produced from soybeans, orange flesh sweet potato and sorghum fortified with tropical almond seed. Research Journal of Food Science and Nutrition, 9(3), Pp. 73-82.
VANCOUVER STYLE
Alebiosu IA, Olanrewaju OI, Adedayo EO & Olanrewaju EI. Nutrients, antioxidant and sensory evaluation of complementary food produced from soybeans, orange flesh sweet potato and sorghum fortified with tropical almond seed. Research Journal of Food Science and Nutrition. 2024 Jun 30: 9(3): 73-82.
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