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

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
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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: 2 issues per year
Keywords:
fermentation,
roasting,
amino acids profile,
weaning food,
sorghum,
soybean
Related subjects:
Business and economics,
Business management,
Industries,
Agribusiness, food industry,
Life sciences,
Plant science,
Zoology,
Medicine,
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.

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