Interactome of millet-based food matrices: A review
Millets are recently being recognized as emerging food ingredients with multifaceted
applications. Whole grain flours made from millets, exhibit diverse chemical compositions …
applications. Whole grain flours made from millets, exhibit diverse chemical compositions …
Development of functional bioflavor based on Indonesian indigenous microbial fermentation products
Bioflavor and fermented foods in Indonesian cuisine were interesting for studying the
relationship between fermentation products, microbial aspects, functional implications and …
relationship between fermentation products, microbial aspects, functional implications and …
Informative title: Incorporation of finger millet affects in vitro starch digestion, nutritional, antioxidative and sensory properties of rice noodles
J Chen, L Wang, P Xiao, C Li, H Zhou, D Liu - LWT, 2021 - Elsevier
Abstract Effects of part replacement (0, 10, 20, 30 g/100 g) of rice by finger millet (FM) on
nutritional properties, sensory properties, in vitro digestion and antioxidant properties of …
nutritional properties, sensory properties, in vitro digestion and antioxidant properties of …
Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul-Gumuz region …
Consumption of nutritionally deficient complementary foods in developing countries is
among the main contributing factors to infants and young children's malnutrition. Therefore …
among the main contributing factors to infants and young children's malnutrition. Therefore …
Nutritional quality, functional property and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L.) and …
OS Ijarotimi - Food Production, Processing and Nutrition, 2022 - Springer
Traditional complementary foods in Africa are cereal-based, low in nutrient-density; hence,
causing severe-acute-malnutrition. This study was aimed to formulate and evaluate …
causing severe-acute-malnutrition. This study was aimed to formulate and evaluate …
In vitro protein digestibility of finger millet complementary porridge as affected by compositing precooked cowpea with improved malted finger millet
CO Syeunda, JO Anyango, AK Faraj… - Journal of Food Science …, 2021 - Springer
Protein-energy malnutrition is one of the leading causes of death for children under-five in
developing countries and Kenya is no exception. These children rely on starchy weaning …
developing countries and Kenya is no exception. These children rely on starchy weaning …
Development of millet-acid whey formulations with nutritional, microbiological, and sensory characterization
Introduction Disposal of the acid whey waste stream is one of the major challenges faced by
the Greek yogurt industry. However, based on its physicochemical characteristics and …
the Greek yogurt industry. However, based on its physicochemical characteristics and …
Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes …
Child malnutrition is an endemic public health problem in Africa. Infants are supposed to
receive complementary foods from about 6 months onwards, as breastmilk alone no longer …
receive complementary foods from about 6 months onwards, as breastmilk alone no longer …
Technological Properties of Improved Pigeon Pea Varieties in Machakos County, Kenya
A Victor, LM Waswa, PN Ngoda - Food and Nutrition Sciences, 2024 - scirp.org
Pigeon peas, a type of pulse, have immense nutritional potential to improve health in arid
and semi-arid regions. However, unlocking this potential relies heavily on understanding …
and semi-arid regions. However, unlocking this potential relies heavily on understanding …
[HTML][HTML] Nutritional Characterization of Traditional Foods Based on Millet, Sorghum and Cowpea from the North-Central Region of Burkina Faso
R Dabo, F Hama-Ba, S Samandoulgou… - Food and Nutrition …, 2024 - scirp.org
The food and nutrition situation in Burkina Faso, like most developing countries in sub-
Saharan Africa, is marked by growing food vulnerability. The majority of local dishes are …
Saharan Africa, is marked by growing food vulnerability. The majority of local dishes are …