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Influence of Fermentation and Roasting on the Amino Acid Profile of Infant Food Created from Mixtures of Sorghum and Soybean

Contemporary Agriculture

Volume 73 (2024): Issue 1-2 (June 2024)

By: Esther Anjikwi Msheliza, Rukayyatu Umar Abdulkadir, Anisah Jacks Zongoro and Jelili Babatunde Hussein

Open Access

|May 2024

Authors

Esther Anjikwi Msheliza

Department of Home Economic Education, School of Secondary Education (Vocational), Federal College of Education (Technical), Gombe, Nigeria

Rukayyatu Umar Abdulkadir

Department of Home Economic Education, School of Secondary Education (Vocational), Federal College of Education (Technical), Gombe, Nigeria

Anisah Jacks Zongoro

Department of Home Economic Education, School of Secondary Education (Vocational), Federal College of Education (Technical), Gombe, Nigeria

Jelili Babatunde Hussein

jbhussein01@mau.edu.ng

Department of Food Science and Technology, Faculty of Agriculture, Modibbo Adama University, Yola, Nigeria

DOI: https://doi.org/10.2478/contagri-2024-0002 | Journal eISSN: 2466-4774 | Journal ISSN: 0350-1205

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Language: English

Page range: 6 - 16

Submitted on: Sep 2, 2023

Accepted on: Oct 1, 2023

Published on: May 21, 2024

Published by: University of Novi Sad

In partnership with: Paradigm Publishing Services

Publication frequency: 4 issues per year

Keywords:

amino acids profile,

Related subjects:

Business and economics,

Business management,

Agribusiness, food industry,

Veterinary medicine

© 2024 Esther Anjikwi Msheliza, Rukayyatu Umar Abdulkadir, Anisah Jacks Zongoro, Jelili Babatunde Hussein, published by University of Novi Sad
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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