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Article Title
Nutritional, Functional and Sensory Characteristics of Infant Flours from a Blend of Fermented Plantain (Musa paradisiaca), Roasted Cashew (Anacardium occidentale) Nut and Baobab Pulp (Adansonia digitata)
Authored by
Sonita Teneng Mengwi
Department of Nutrition, Food and Bio-resource Technology, College of Technology, The University of Bamenda, P.O.BOX 39, Bambili, Cameroon.
Wilfred Ngaha Damndja
Department of Food Science and Nutrition, National School of Agro-Industrial Sciences, The University of Ngaoundere, P.O.BOX 455, Ngaoundere, Cameroon.
Aurelie Solange Agume Ntso
Department of Food Engineering and Quality Control, University Institute of Technology, The University of Ngaoundere, P.O.BOX 455, Ngaoundere, Cameroon.
Richard Ejoh Aba
Department of Nutrition, Food and Bio-resource Technology, College of Technology, The University of Bamenda, P.O.BOX 39, Bambili, Cameroon and Department of Food Science and Nutrition, National School of Agro-Industrial Sciences, The University of Ngaoundere, P.O.BOX 455, Ngaoundere, Cameroon.