Effect of Fermentation and Roasting on the Physicochemical Properties of Weaning Food Produced from Blends of Sorghum and Soybean

Msheliza EA^1*, Hussein JB², Ilesanmi JOY² and Nkama I³

¹Department of Chemistry Education, Federal College of Education (Technical), Gombe, Nigeria, E-mail: mautech@edu.ng

²Department of Food Science and Technology, Modibbo Adama University of Technology, Yola, P. M. B. 2076 Yola, Adamawa State, Nigeria, E-mail: mautech@edu.ng

³Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria, E-mail: mautech@edu.ng

^*Corresponding Author: Msheliza EA, Department of Chemistry Education, Federal College of Education (Technical), Gombe, Nigeria, Tel: +2348163917067