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Presentation
The Influence of Fermentation and Cowpea Fortification on the Quality Characteristics of Maize-based Weaning Foods.
Paper Presented at the Second International Workshop on Food-based Approaches for Healthy Nutrition in West Africa: The Role of Food Technologists and Nutritionists. (2003)
  • Emmanuel Ohene Afoakwa
  • Samuel Sefa-Dedeh, University of Ghana
  • Yvonne Kluvitse
  • Esther Sakyi-Dawson, University of Ghana
Keywords
  • Fermentation,
  • Cowpea,
  • Maize,
  • Fortification,
  • traditional foods
Publication Date
November, 2003
Citation Information
Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Yvonne Kluvitse and Esther Sakyi-Dawson. "The Influence of Fermentation and Cowpea Fortification on the Quality Characteristics of Maize-based Weaning Foods." Paper Presented at the Second International Workshop on Food-based Approaches for Healthy Nutrition in West Africa: The Role of Food Technologists and Nutritionists. (2003)
Available at: http://works.bepress.com/emmanueloheneafoakwa/55/