Effect of roasting, sprouting and fermentation on the sensory attributes of cereal-Legume supplemented weaning food

Effect of roasting, sprouting and fermentation on the sensory attributes

  • Ayesha Ghulam Nabi University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Faiz Ul Hassan Shah University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Aurangzeb . University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
  • Shahid Bashir University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Anees Ahmed Khalil University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Javeria Sadia University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
DOI: https://doi.org/10.52229/ajahs.v4i1.837
Keywords: weaning food, cereal-legume, roasting, fermentation, sprouting, sensory evaluation

Abstract

Weaning is a critical phase during which milk alone cannot fulfil the growing nutritional needs of the child. The growth and development rely mostly on the type of weaning food provided to the child

Published
2021-03-25
How to Cite
Nabi, A. G., Shah, F. U. H., ., A., Bashir, S., Khalil, A. A., & Sadia, J. (2021). Effect of roasting, sprouting and fermentation on the sensory attributes of cereal-Legume supplemented weaning food. Asian Journal of Allied Health Sciences (AJAHS), 4(1). https://doi.org/10.52229/ajahs.v4i1.837
Issue
Volume 04 Issue 01
Section
Original Article
Copyright (c) 2021 Asian Journal of Allied Health Sciences (AJAHS)

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