Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum bicolor) and Soybeans (Glycine max) Flour Blends

TITLE:  Effect of Co-Fermentation on Nutritional
Composition, Anti-Nutritional Factors and
Acceptability of Cookies from Fermented Sorghum
(Sorghum bicolor) and Soybeans (Glycine max)
Flour Blends

AUTHORS: Samuel Ayofemi Olalekan Adeyeye, Abiodun Omowonuola Adebayo-
Oyetoro, Olanrewanju Emmanuel Fayemi, Hussaina Kehinde Tiamiyu,
Emmanuel Kehinde Oke & Ayodele Adebayo Soretire

Authors: Samuel Ayofemi Olalekan Adeyeye, Abiodun Omowonuola Adebayo- Oyetoro, Olanrewanju Emmanuel Fayemi, Hussaina Kehinde Tiamiyu, Emmanuel Kehinde Oke & Ayodele Adebayo Soretire