Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut

Weaning food was produced from the blends of sprouted and unsprouted sorghum-Irish potato, and groundnut flour. In the developed weaning foods, moisture content ranged from 8.44% to 12.70%, crude protein (7.40%-14.53%) crude ash (1.53%-1.77%), crude fiber (6.65%-6.88%), crude fat (3.31%-3.73%) and carbohydrate content (65.10%-69.15%). Sprouting and protein supplementation with groundnut improved the protein content of the formulated meals with...