Complementary foods were formulated and their nutritional composition analyzed from three yellow and one white cassava varieties. The composites were analyzed for proximate, mineral, fatty acids and amino acids. The mean values for the proximate composition of the diets are moisture(41.4gkg-1)wet...
Enlace original:
https://cgspace.cgiar.org/handle/10568/92310
Onabanjo, O.O.
,
Oguntona, C.R.
,
Maziya-Dixon, B.B.
,
Olayiwola, I.O.
,
Oguntona, E.B.
,
Dixon, A.
,
[Nutritional evaluation of four optimized cassavabased complementary foods]
,
Nutritional evaluation of four optimized cassavabased complementary foods
