Evaluation of Nutritional Quality of Complementary Foods Formulated from Blends of Nigerian Yellow Maize (Zea mays), Soybean (Glycine max) and Crayfish (Procambarus clarkii).
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DOI: 10.1002/jsfa.12057
Abstract: BACKGROUND Plant-based complementary foods (CFs) supply insufficient amount of nutrients to meet recommended nutrient intakes for 6-23 months old children. This study determined the nutritional quality of CFs formulated from blends of Nigerian yellow maize… read more here.
Keywords: quality; mays soybean; zea mays; nutritional quality ... See more keywords
Physicochemical, Functional, Microbial, and Sensory Characteristics of Precooked Complementary Flour Produced from Yellow Maize Enriched with Roasted Cashew Almonds and Baobab Pulp
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DOI: 10.1155/2024/1579963
Abstract: The aim of his study was to formulate and characterize precooked complementary flours based on yellow maize, cashews, and baobab pulp. To achieve this goal, yellow maize was malted and cooked and cashew almonds were… read more here.
Keywords: baobab pulp; yellow maize; cashew almonds;
Effects of Functionalized Iron Oxide Magnetic Nanoparticle Suspensions on Seed Morphology and Physiology in Yellow Maize and Chili Pepper
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DOI: 10.3390/plants14233592
Abstract: We evaluated the effects of suspensions of magnetite–maghemite nanocomposites functionalized with quaternized chitosan and phosphate groups on morpho-anatomical and physiological traits of yellow maize (Zea mays) and chili pepper (Capsicum annuum) seeds. A phytotoxicity assay… read more here.
Keywords: seed; physiology; chili pepper; maize chili ... See more keywords