Ntukidem, V. E., Edima-Nyah, A. P., Bello, F. A., & Enidiok, S. E. (2025). Optimization of the Proximate Composition and Functional Properties of a Composite Flour Formulated from Date Fruit, Sprouted Mung Bean, and Malted Sorghum Using Response Surface Methodology. American Journal of Food Science and Technology, 4(2), 65-84. https://doi.org/10.54536/ajfst.v4i2.5552