Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Wilfred Ngaha Damndja"'
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e37604- (2024)
One of the major causes of the high prevalence of young children suffering from malnutrition in developed countries is inadequate complementary feeding practices, and especially the low quality of homemade complementary foods. The present study aimed
Externí odkaz:
https://doaj.org/article/cd58a88edb3c484cb1af0a157c567eff
Autor:
Wilfred Ngaha Damndja, Julien Armel Assiéné Agamou, Aurelie Solange Agume Ntso, William Tedom Dzusuo, Richard Ejoh Aba
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101183- (2024)
Complementary foods are essential during childhood. They permit and ensure growth and equally alleviate infant malnutrition. The use of locally available foods (Pumpkin, Soybean, and Spinach leaves) for the formulation of complementary foods is recom
Externí odkaz:
https://doaj.org/article/a39783451c904d859fafa5949ed2002c
Autor:
Wilfred Ngaha Damndja, Aurelie Solange Agume Ntso, Thérèse Josiane Ngatchic Metsagang, Hermionne Djello Nkali
Publikováno v:
Journal of Food Quality, Vol 2024 (2024)
The aim of his study was to formulate and characterize precooked complementary flours based on yellow maize, cashews, and baobab pulp. To achieve this goal, yellow maize was malted and cooked and cashew almonds were roasted and cooked, while baobab p
Externí odkaz:
https://doaj.org/article/6b5af21bb5cb4709ad30a9eedaa7bccc
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100313- (2023)
The aim of this study was to formulate infant flours using plantain, cashew nut, sesame and soya bean as raw materials. To achieve this objective, plantains were precooked, cashew nut and sesame grains were roasted, soya bean was soaked, dried, roast
Externí odkaz:
https://doaj.org/article/5affe5cee3924cca835f092281d92bac