Beschreibung
Developing countries of the world has a lot of nutritional challenges, ranges from malnutrition, hunger and starvation. The Nigerian based complementary food (Ogi) developed from rice, bambara nut and rice malt is intended to offer nutritional solutions of infants, school children, adults and geriatrics. Rice physical and nutritional significance was reviewed extensively and evaluated. The physicochemical, functional, microbial and sensory properties of blends evaluated, would be useful not only to research students in their fields of Basic and Applied Sciences. But also to other research institutions and infants foods manufacturing industries.
Autorenporträt
Charles Bristone is a Lecturer in the Department of Food Science and Technology, University of Maiduguri; a Professional member of the Nigerian Institute of Food Science and Technology. He had B.Tech., M.Sc., and currently pursuing his PhD.Allfaya Jibrilla is a B.Sc. Degree holder in Food Science and Technology, University of Maiduguri.
Herstellerkennzeichnung:
BoD - Books on Demand
In de Tarpen 42
22848 Norderstedt
DE
E-Mail: info@bod.de
