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Article Title
Effect of Fermentation and Sprouting on the Proximate Composition, Anti-nutritional Properties, Minerals Content and Bioavailability of Breakfast Meal Composite from Yellow Maize, Black Kidney Beans, and Date Flours
Authored by
Konsum linda Kemjie
Centre for Food Technology and Research, CEFTER, Rev. Father Moses Orshio Adasu University, Makurdi, Nigeria.
Dinnah Ahure
Department of Food Science and Technology, University of Mkar, Gboko, Benue State, Nigeria.
Julius Amove
Department of Food Science and Technology, University of Mkar, Gboko, Benue State, Nigeria and Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Nigeria.