Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and
sustainable functional source of protein. Globally, tempeh is a widely accepted fermented …

Fermented foods represent on average one‐third of total food consumption. Tempe is a
major fermented soyabean food and is known for its attractive flavour, texture and superior …

To date, many efforts to eradicate hunger include increasing agricultural production,
processing of raw materials and supplementation, and fortification of foods. Locally …

The effects of moringa leave fortification on the nutritional value and consumer acceptability
of maize ogi was investigated. The 'Ogi'produced from maize was fortified with moringa …

The effects of solid state fermentation (SSF) on physicochemical and nutritional properties of
chickpea flour were studied. Fermented (tempeh) flour showed higher particle size index …

Background. Weaning is a complex process of a gradual introduction of complementary
foods to the infant's diet. It is recommended that solid food is introduced between 6 and 12 …

In most developing countries, complementary foods are based on staple cereal or root
crops. Imported or commercially developed foods generally are not used by low-income …

A pulse, including chickpea (Cicer arietinum L) is one of the most important crops of the
world due to their nutritional quality. They are rich sources of carbohydrates, protein …

Traditional fermented foods with unique nutritional profiles are affordable and accessible
dietary sources that support basic nutritional needs of many communities around the world …

Zambia is still facing undernutrition and micronutrient deficiencies despite fortification and
supplementation programmes stressing the need for additional solutions. Fermented foods …