Production, in vitro protein digestibility, phytate content and acceptability of weaning foods prepared from pearl millet (Pennisetum typhoideum) and cowpea (Vigna unguiculata)

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H. H. Laminu
Department of Biochemistry, Faculty of Science, University of Maiduguri, Maiduguri, Borno State, Nigeria.
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S. Modu
Department of Biochemistry, Faculty of Science, University of Maiduguri, Maiduguri, Borno State, Nigeria.
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A. I. Numan
Department of Human Anatomy, University of Maiduguri, Maiduguri, Borno State, Nigeria.
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This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

H. H. Laminu
Department of Biochemistry, Faculty of Science, University of Maiduguri, Maiduguri, Borno State, Nigeria.

S. Modu
Department of Biochemistry, Faculty of Science, University of Maiduguri, Maiduguri, Borno State, Nigeria.

A. I. Numan
Department of Human Anatomy, University of Maiduguri, Maiduguri, Borno State, Nigeria.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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