Nutritional and Sensory Properties of High Energy/Nutrient Dense Composite Flour Porridges from Germinated Maize and Roasted Beans for Child-Weaning in Developing Countries: A Case for Uganda

Autor:	Joyce K. Kikafunda, Loy Abenakyo, Fred B. Lukwago
Rok vydání:	2006
Předmět:	Weaning food Nutrient density High energy Ecology Germination Proximate analysis Energy density Medicine (miscellaneous) Weaning General Medicine Food science Biology Food Science
Zdroj:	Ecology of Food and Nutrition. 45:279-294
ISSN:	1543-5237 0367-0244
DOI:	10.1080/03670240600846344
Popis:	The study aimed at increasing the energy and nutrient density of traditional weaning porridges from germinated maize and decorticated bean flours. Proximate analysis showed that the porridge from the composite flour had a higher protein and energy density than typical weaning porridges made from maize alone. For a breastfed infant, the blend could meet 75% of the remaining required energy, compared to 52% provided by the porridge from maize alone. Untrained sensory evaluation panelists scored the porridge from the blend as acceptable. This blend therefore has great potential as a weaning food in resource-poor and technologically under-developed countries.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b556936b351f84ee765951b69e725f4b https://doi.org/10.1080/03670240600846344 Zobrazit plný text záznamu