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Research Article

Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges

  1. Penina N Muoki1,2,
  2. Henriëtte L de Kock1,
  3. Mohammad Naushad Emmambux1,*

Article first published online: 13 JAN 2012

DOI: 10.1002/jsfa.5545

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 92, Issue 8, pages 1771–1779, June 2012

Additional Information

How to Cite

Muoki, P. N., de Kock, H. L. and Emmambux, M. N. (2012), Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges. J. Sci. Food Agric., 92: 1771–1779. doi: 10.1002/jsfa.5545

Author Information

  1. 1

    Department of Food Science, University of Pretoria, Pretoria 0002, South Africa

  2. 2

    International Institute of Tropical Agriculture, 709 Nampula, Mozambique

*Department of Food Science, University of Pretoria, Pretoria 0002, South Africa.

Publication History

  1. Issue published online: 18 APR 2012
  2. Article first published online: 13 JAN 2012
  3. Manuscript Revised: 8 NOV 2011
  4. Manuscript Accepted: 8 NOV 2011
  5. Manuscript Received: 2 JUN 2011

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