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Effect of Partial Substitution of Soybean Flour with Cricket Flour on the Nutritional Composition, in Vitro-Protein Digestibility and Functional Properties of Complementary Porridge Flour
(International Journal of Tropical Insect Science, 2021-09-15)
Low quality complementary foods are the leading cause of under nutrition during infancy and childhood. Development of more nutritious complementary foods and enhancement of their nutrient content through cost-effective ...
Nutritional Composition and Sensory Evaluation of Biscuits Fortified with Sorghum (Sorghum bicolor) and Cricket Powder (Acheta domesticus) for Improved Food Security
(Journal of Food Stability, 2023-01-02)
This study aimed at generating knowledge on the nutritional composition and sensory evaluation of biscuits fortified with sorghum flour and cricket powder. Four biscuits samples were formulated by substituting wheat flour ...