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
Effect of processing methods on the amino acid profile of sorghum, soya beans and cashew nuts complementary food blends
https://doi.org/10.31248/RJFSN2026.226 | Article Number: BE5064163 | Vol.11 (2) - April 2026
Received Date: 26 January 2026 | Accepted Date: 06 April 2026 | Published Date: 30 April 2026
Authors: Hamsatu Mohammed MALUT* , Ali Damasak , Bintu Bukar Petrol and Falmata Abba Sanda
Keywords: processing, sorghum., Amino acids, cashew nut, soya beans.
APA STYLE
Malut, H. M., Ali, D., Bintu, B. P., & Falmata, A. S. (2026). Effect of processing methods on the amino acid profile of sorghum, soya beans and cashew nuts complementary food blends. Research Journal of Food Science and Nutrition, 11(2), 31-38.
HARVARD STYLE
Malut, H.M., Ali, D., Bintu, B.P., & Falmata, A.S., 2026. Effect of processing methods on the amino acid profile of sorghum, soya beans and cashew nuts complementary food blends. Research Journal of Food Science and Nutrition, 11(2), pp.31-38.
VANCOUVER STYLE
Malut HM, Ali D, Bintu BP & Falmata AS. Effect of processing methods on the amino acid profile of sorghum, soya beans and cashew nuts complementary food blends. Research Journal of Food Science and Nutrition. 2026 Apr 30:11(2):31-38.
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