Victoria A Jideani
Biographic Data
| ID | 10911455 |
|---|---|
| NAME | Victoria A Jideani |
| GIVEN NAMES | Victoria A |
| FAMILY NAME | Jideani |
| SIGNATURE | JIDEANI V A |
| AFFILIATIONS | Sa'adu Zungur University |
| ORCID | 0000-0002-4550-6334 |
| VERIFIED | No |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 1 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 1993 |
| LATEST PUBLICATION YEAR | 1993 |
| H-INDEX | 0 |
The potential of okro seed flour for weaning foods in West Africa
The use of maize, soybean and okro seed flours in weaning food formulation was investigated. Nine blends were made from the three flours: 90% maize‐10% soybean; 80% maize‐20% soybean; 70% maize‐30% soybean; 90% maize‐10% okro; 80% maize‐20% okro; 70% maize‐30% okro; 90% maize‐5% soybean‐5% okro; 80% maize‐10% soybean‐10% okro and 70% maize‐15% soybean‐15% okro. The inclusion of okro in the blend increased protein and fat relative to the soybean‐m…
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The potential of okro seed flour for weaning foods in West Africa
The use of maize, soybean and okro seed flours in weaning food formulation was investigated. Nine blends were made from the three flours: 90% maize‐10% soybean; 80% maize‐20% soybean; 70% maize‐30% soybean; 90% maize‐10% okro; 80% maize‐20% okro; 70% maize‐30% okro; 90% maize‐5% soybean‐5% okro; 80% maize‐10% soybean‐10% okro and 70% maize‐15% soybean‐15% okro. The inclusion of okro in the blend increased protein and fat relative to the soybean‐m…
African Botany and Ecology Studies (1 work) · Agronomy (1 work) · Animal science (1 work) · Biology (1 work) · Flavour (1 work) · Food Science (1 work) · Mathematics (1 work) · Phytase and its Applications (1 work) · Seed and Plant Biochemistry (1 work) · Significant difference (1 work)