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					26B34621FC0768910643CA1CA30830A2
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	author={{}},
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}

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		,
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	author={{
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}

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	title={{Official methods of analysis}}
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	note={th ed.}

}

@book{b2,
	
	
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		,
	title={{Bakery food manufacture and quality: water control and effects}}
		
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	publisher={John Wiley & Sons}
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	year={2009}
		
	

}

@incollection{b3,
	
	
		,
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			MFaber
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			25
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}

@incollection{b4,
	
	
		,
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		,
	booktitle={{combating micronutrient deficiencies: Food-based approaches. CABI and FAO}}
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	editor={
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		Rome
		
			,
	year={2011}
			
		
	

}

@book{b5,
	
	
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		series 880. Geneva. 15
		
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	year={1998}
		
	
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	note={WHO Technical Report}
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@incollection{b6,
	
	
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	,
	note={Bulletin}

}

@incollection{b7,
	
	
		,
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		,
	author={{
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		} and {
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@incollection{b8,
	
	
		,
	title={{Breastfed at Tiffany's}}
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	year={2016}
		
	

}

@incollection{b9,
	
	
		,
	title={{Sensory and nutritional quality of Madiga produced from composite flour of wheat and sweet potato}}
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	author={{
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	journal={{Pakis J. of Nutri}}
		
			10
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	year={2011}
		
	

}

@incollection{b10,
	
	
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		,
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	year={2002}
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	address={Enugu, Nigeria}
		
	

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@incollection{b11,
	
	
		,
	title={{Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies}}
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	author={{
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@incollection{b12,
	
	
		,
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@incollection{b13,
	
	
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	title={{Evaluation of the Chemical Composition and Sensory Properties of Soy-agidi Fortified with Alternanthera brasiliana Powder}}
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			52
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	year={2021}
		
	
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	note={Nig. Agric. J.}

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@incollection{b14,
	
	
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@incollection{b15,
	
	
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	title={{Effect of Planting Date on Growth, Carotene and Root Yield of three Sweet potato Varieties [Ipomoea batatas (L.) Lam.] in South-East Nigeria}}
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@incollection{b16,
	
	
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			8
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	year={2005}
		
	

}

@incollection{b17,
	
	
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	title={{Nutritional, microbial and sensory properties of flat-bread (kitta) prepared from blends of maize (Zea mays L.) and orange-fleshed sweet potato (Ipomoea batatas L.) flours}}
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	author={{
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	year={2015}
		
	

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@incollection{b18,
	
	
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	year={2012}
		
	

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@book{b19,
	
	
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	title={{WHO guideline: use of multiple micronutrient powders for point-of-use fortification of foods consumed by infants and young children aged 6-23 months and children aged 2-12 years}}
		
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	year={2016}
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	publisher={World Health Organization}
		
	

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@incollection{b20,
	
	
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	title={{Sprouted Grains-based Fermented Products}}
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	author={{
			FWu
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	booktitle={{Sprouted grains}}
		
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	publisher={AACC International Press}
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	year={2019}
			
		
	

}

@incollection{b21,
	
	
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	title={{}}
	
	
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	journal={{London Journal of Research in Science: Natural and Formal}}
		
	

}