Publications by authors named "Ngozi Iwanger Akosu"
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Synopsis of recent research by authors named "Ngozi Iwanger Akosu"
Ngozi Iwanger Akosu's recent research primarily focuses on enhancing the nutritional quality and sensory acceptability of infant foods through the incorporation of legumes, specifically bambara nut, into cereal-based formulations.
One of her notable studies demonstrated that processing techniques like fermentation and sprouting significantly improve nutrient bioavailability and modify the functional properties of millet, a key ingredient in infant formulas.
The findings indicate that blending treated bambara nut with pearl millet not only addresses issues of nutrient density but also improves the sensory characteristics of the resulting infant food products.
