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 2017
 
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9. Ajanaku K. O, Ademosun O. T, Siyanbola T. O, Akinsiku A. A, Ajanaku C. O, Nwinyi O. C.
Akinsiku Anuoluwa » PROFILE Dr. Anuoluwa Abimbola AKINSIKU is a material chemist. She lectures in the Department of Chemistry (Industrial Unit), Covenant University. She owns B.Sc. degree in chemistry with 2nd class upper division; M.sc degree in Industrial Chemistry, all from University of Agriculture, Abeokuta. She bagged Ph.D degree in Industrial Chemistry from Covenant University, Ota, Ogun State. Her goal is... view full profile
Akinsiku Anuoluwa
 
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