Igbokwe, K., & Igbokwe, A. (2026). Nutritional Quality, Functional Properties, and Sensory Acceptability of Complementary Food Porridge Blends Formulated From Fermented Millet, Pigeon Pea, and Carrot Flour. FUDMA JOURNAL OF SCIENCES, 10(10), 183-189. https://doi.org/10.33003/fjs-2026-1010-5188