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Addition of beans flour and Mukene (Rastrineobola argentea) powder improves the nutritional, sensory and functional properties of maize flour for porridge

Crossref DOI link: https://doi.org/10.1007/s44187-025-00293-x

Published Online: 2025-02-11

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

Authors

Tumuhimbise, Gaston Ampek

Tumwine, Gerald

Nabubuya, Agnes

Mutatina, Boniface

Rwebiita, Atucungwiire

Basaza, Robert
Funding

Funding for this research was provided by:

Government of Uganda through Makerere University Research Innovations Fund
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Text and Data Mining valid from 2025-02-11

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Article History

Received: 1 September 2024

Accepted: 3 February 2025

First Online: 11 February 2025

Declarations

:

: The authors declare no competing interests.

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