Evaluation of nutritional qualities of complementary food produce from malted rice, soybean and pumpkin pulp flour

The aim of the study was to determine the chemical and functional qualities of supplemental food products derived from malted rice, soybean, and pumpkin pulp. Paddy rice was steeped in water, germinated, kilned, winnowed, and dehusked before drying and milling. Soybean flour is made by soaking, dryi...

Full description

Bibliographic Details

Published in:	Food Chemistry Advances
Main Authors:	Onwuchekwa Amarachi Ihedinachi, Charles Chiedu Udeh, Ernest Eguono Emojorho, Ahunna Onyinyechi Amonyeze, Spencer Ifeanyi Nwaorgu, Chioma Cecilia Aniemena
Format:	Article
Language:	English
Published:	Elsevier 2025-03-01
Subjects:	Complementary foods Chemical Micronutrients Malted rice Pumpkin flour Soybean flour
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772753X24002570