Research Journal of Food Science and Nutrition

Production of nutritious low cost complementary foods is a panacea to malnutrition in developing countries. The objective of this study was to examine the complementary effect of cowpea on some quality attributes of maize flour. Flour blends were produced from maize and cowpea flours in the following ratios of maize: cowpea; 90:10, 80:20, 70:30 and 100% maize as... Continue here