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Effect of partial substitution of soybean flour with cricket flour on the nutritional composition, in vitro-protein digestibility and functional properties of complementary porridge flour

Crossref DOI link: https://doi.org/10.1007/s42690-021-00629-x

Published Online: 2021-09-15

Published Print: 2022-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Aboge, Danstone Ochieng https://orcid.org/0000-0001-9605-7615
Orinda, Mary Akinyi

Konyole, Silvenus Ochieng
License Information

Text and Data Mining valid from 2021-09-15

Version of Record valid from 2021-09-15
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Article History

Received: 23 April 2021

Accepted: 26 August 2021

First Online: 15 September 2021

Declarations

:

: The authors declare that no conflict of interest exists.

: Ethical approval was granted by JOOUST Ethics review committee and National Commission for Science, Technology and Innovation (NACOSTI).

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