Indigenous plant foods play a major nutritional and cultural role in the diets of rural people in
Africa. However, they can contain high levels of antinutrients, which may exacerbate
nutritional and health problems in young children consuming nutrient deficient diets. Also,
the rapid increase in urbanization in Africa has led to the need for convenience type meals.
This study investigated the potential of micronization (infrared treatment) in combination with
extrusion cooking in developing a ready-to-eat sorghum and cowpea based porridge …