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Ecology of Food and Nutrition Volume 40, 2001 - Issue 4
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Original Articles

Nutrient potential of blends of malted maize (Zea Mays. L.), African yam bean (Sphenostylis Stenocarpa) and fermented cocoyam (Colocasia Esculenta) flours

N.M. Nnam Department of Home Science and Nutrition, University of Nigeria, Nsukka, Nigeria
Pages 311-319 | Received 17 May 1999, Accepted 28 Sep 2000, Published online: 31 Aug 2010

Citations (4)

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Read on this site (1)

N. M. Nnam & G. T. Baiyeri. (2008) Evaluation of the Nutrient and Sensory Properties of Multimixes and Porridges Made from Maize, Soybean, and Plantain for Use as Complementary Food. Ecology of Food and Nutrition 47:1, pages 64-76.
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Articles from other publishers (3)

P. Saranraj, Sudhanshu S. Behera & Ramesh C. Ray. 2019. Innovations in Traditional Foods. Innovations in Traditional Foods 159 191 .
Sandeep K. Panda & Ramesh C. Ray. 2016. Tropical Roots and Tubers. Tropical Roots and Tubers 225 252 .
Ramesh C. Ray & Paramasivan S. Sivakumar. (2009) Traditional and novel fermented foods and beverages from tropical root and tuber crops: review. International Journal of Food Science & Technology 44:6, pages 1073-1087.
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