International Research Journal of Commerce , Arts and Science
( Online- ISSN 2319 - 9202 ) New DOI : 10.32804/CASIRJ
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FORMULATION AND PREPARATION OF WEANING FOODS USING MAIZE FLOUR: MATERIALS AND METHODS
1 Author(s): MRS. SANYOGITA SONI
Vol - 6, Issue- 5 , Page(s) : 220 - 227 (2015 ) DOI : https://doi.org/10.32804/CASIRJ
The objective of this study was to determine the chemical composition; functional properties and amino acids profile of Quality Protein Maize (QPM) and compare with Common Maize (CM). The maize grains and maize meal were assessed for physical properties, proximate composition, mineral, functional properties and amino acid profile using standard methods.