Evaluation of Complementary Food Prepared from Sorghum, African Yam Bean (Sphenostylis stenocarpa) and Mango Mesocarp Flour Blends

P.A. Yusufu, F.A. Egbunu, S.I.D. Egwujeh, G.L. Opega and M.O. Adikwu

Pakistan Journal of Nutrition 12 ( 2 ): 205 - 208 , 2013