Ayo, J.A

Chemical Composition, Functional, Microbiological and Sensory Qualities of Locally Produced Complementary Food from Rizgah (Plectranthus esculentus), Baobab Fruit Powder (Adansonia digitata), Soybean (Glycine max) and Crayfish (Cambarus Sp) Flour Blends

Ayo, J.A, Awogbenja, M.D, Mohammed, Z.A, Bello, F.O, Olawumi, N. O & Yusuf B. M · European Journal of Nutrition & Food Safety · 2024

Production of complementary food using locally available underutilized materials has become of necessity to overcome the economic effects on importation. This research examined the chemical composition, functional, microbial and sensory qualities of complementary food produced fr...

Open access Research Article 10.9734/ejnfs/2024/v16i71461

Nutritional Evaluation of Complimentary Food Produced from Malted Rice (Oryza sativa), Tiger Nut (Cyperus esculentus) and defatted Sesame Seeds (Sesamum indicum) Flour Blends Using Albino Rats

Paul, T, Ayo, J.A, Awogbenja, D.M, Anikwueze, G.U & Mohammed, Z.A · European Journal of Nutrition & Food Safety · 2025

Complimentary food is any food or drink given to infants in addition to breast milk or formula when breast milk alone is no longer enough to meet their nutritional needs. This experiment was conducted to evaluate the nutritional qualities of complementary food produced from malte...

Open access Research Article 10.9734/ejnfs/2025/v17i21642