Patrick Othuke Akpoghelie

, , , et al. “Bacillus thuringiensis (Bt) Cowpea Bioactive Activity and Gc-Ms Profiling: A Food and Health Evaluation.” Chemistry & Biodiversity23, no. 6 (2026): e03400. https://doi.org/10.1002/cbdv.202503400 Conflicts of Interest The authors declare no conflict of interest. Data Availability Statement All data will be made available upon reasonable request. References 1 and , “A Review of the Nutritional Use of Cowpea (Vigna unguiculata L.

ABSTRACT This study aimed at investigating the qualitative attributes of complementary foods developed from fermented maize composite flour. Complementary foods were formulated from flour blends of fermented maize, soybeans, and breadfruit. The microbiological and quality of the complementary foods were evaluated using standard methods. The microbial load analysis showed that total bacterial count ranged from 1 to 15 × 10−3 cfu, while total yeast count ranged from 0 to 20 × 10−3 cfu.