Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet

The protein quality of complementary foods developed from fermented and unfermented sorghum, soybeans, and orange‐fleshed sweet potato (OFSP) flour blends was evaluated using rat model. The test diet was as follows: UF2: unfermented sorghum (56%), soybean (17%), and OFSP (27%); UF3: unfermented sorg...

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Detalles Bibliográficos
Autores principales: Adejuwon, Kikelomo P., Osundahunsi, Oluwatooyin F., Akinola, Stephen A., Oluwamukomi, Matthew O., Mwanza, Mulunda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866588/
https://www.ncbi.nlm.nih.gov/pubmed/33598149
http://dx.doi.org/10.1002/fsn3.2013

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866588/
https://www.ncbi.nlm.nih.gov/pubmed/33598149
http://dx.doi.org/10.1002/fsn3.2013

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