Research Article
Formulation of Weaning Food from Fermented Maize, Rice, Soybean and Fishmeal
Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, P.M.B. KNUST, Kumasi, Ghana
J. Barimah
Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, P.M.B. KNUST, Kumasi, Ghana
A.K.M. Nuamah
Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, P.M.B. KNUST, Kumasi, Ghana
J. H. Oldham
Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, P.M.B. KNUST, Kumasi, Ghana
C. O. Nnaji
Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, P.M.B. KNUST, Kumasi, Ghana
Sule Stephen Reply
Good day all. I need this for my research work.
Fonio has 8% protein, peanut has 49% protein and carrot has 5% protein.
Please help me use material balance or some other means to blend the raw materials into product I need to know the quantity of the individual flours that will give16% protein of 100g product.
Thank you
Sule Stephen