Improving Nutritive Value of Maize-Ogi as Weaning Food Using Wheat Offal Addition

Improving Nutritive Value of Maize-Ogi as Weaning Food Using Wheat Offal Addition

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The deficiency in affordable nourishing foods for neonates after weaning has been major concern in developing countries and this has contributed to increased malnutrition rate, illnesses and even children’s mortality rate. The addition of wheat offal to traditionally affordable ‘Ogi’ as an alternative approach for combating the threats of protein malnutrition in neonates was explored in...
 
Published at Current Research in Nutrition and Food Science
Volume 5
Issue 3
Pages 206-213
Published in 2018
 
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Ajanaku K.O., Ademosun O.T., Siyanbola T.O., Akinsiku A.A., Ajanaku C.O., Nwinyi O.C.
Siyanbola Tolutope » Dr. Tolutope Oluwasegun SIYANBOLA is an Industrial Chemist that specializes in Polymer Synthesis. Dr. Siyanbola is devoted primarily to synthesizing organic coatings and composites from renewable base materials (oleochemicals). Dr. Siyanbola obtained his Master’s degree in Industrial Chemistry in 2006 from Federal University of Technology, Akure, Ondo State, Nigeria. In 2014, Dr. Siyanbola... view full profile
Siyanbola Tolutope
 
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