Kinyua, P. M.; Mwasaru, M. A.; Onyango, C. A.; Muinga, R.; Gathambiri, C.
(Journal of Agricultural Science and Technology, JKUAT, 2017-01-18)
An instant complementary food product was developed by blending flours from
two improved sorghum varieties, Gadam and Seredo, a local variety (kivila kya ivui)
and one improved pigeon pea variety KAT 60/8. The effects ...