Technological aspects of preparing affordable fermented complementary foods

Food Control

Volumn 8, Issue 5-6, 1997, Pages 279-287

  Nout, M J R ^a   Ngoddy, P O ^b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY OF NIGERIA   (Nigeria)

Author keywords

Cereals; Complementary food; Fermentation; Legumes; Low cost; Process evaluation

Indexed keywords

EID: 0031256320     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0956-7135(97)00001-7     Document Type: Article

References (38)

1. Alnwick, D., Moses, S. and Schmidt, O.G. (eds) (1988) Improving young child feeding in eastern and southern Africa, Household level food technology, Proceeding of a workshop held in Nairobi, Kenya, 12-16 October 1987. Publication IDRC-265e, Ottawa, Canada: International Development Research Centre.
2. Borhade, V.P., Kadam, S.S. and Salunkhe, D.K. (1984) Solubilization and functional properties of moth bean, marechal and horsegram proteins. Journal of Food Biochemistry 8, 229.
3. Bressani, R. and Elias, L.G. (1983) Guidelines for the development of processed and packaged weaning foods. UNU Food and Nutrition Bulletin 5(3), 57-64.
4. Cameron, M. and Hofvander, Y. (1971) Manual of feeding infants and young children. United Nations, New York.
5. Chavan, J.K. and Kadam, S.S. (1989a) Nutritional improvement of cereals by sprouting. CRC Critical Reviews of Food Science and Nutrition 28(5), 401-437.
6. Chavan, J.K. and Kadam, S.S. (1989b) Nutritional improvement of cereals by fermentation. CRC Critical Reviews of Food Science and Nutrition, 28(5), 349-400.
7. Cooke, R.D. and De La Cruz, E.M. (1982) The changes in cyanide content of cassava (Manihot esculanta Crantz) tissues during plant development. Journal of the Science of Food and Agriculture 33, 269-275.
8. Dada, L.O. and Dendy, D.A.V. (1987) Preliminary study of effect of various processing techniques on the cyanide content of germinated sorghum. Tropical Science 27, 101-104.
9. Dada, L.O. and Dendy, D.A.V. (1988) Cyanide content of germinated cereals and influence of processing techniques, pp. 359-365, in Alnwick, D. et al.
10. Gomez, G. and Valdivieso, M. (1984) Changes in cyanide content of cassava tissues as affected by plant age and variety. In Proceedings of the 6th Symposium of the International Society of Tropical Root Crops, Lima, Peru, 21-26 Feb., pp. 323-328.
11. Han, I.K., Kim, S.W., Chae, B.J., Ha, J.K., Park, Y.J. and Lee, Y.S. (1988) Bio-availability of amino acids in cereals and legumes. In Proceedings, Fifth Asian Congress of Nutrition. Osaka, Japan, 26-29 October 1987, eds. Yasumoto, K. et al. Tokyo: Center for Academic Publications, pp. 351-354.
12. Harper, J.M. (1979) Food extrusion. CRC Critical Reviews of Food Science and Nutrition 11(2), 155-215.
13. Harper, J.M. and Tribelhorn, R.E. (1985) Comparison of relative energy costs of village-prepared and centrally processed weaning foods. UNU Food and Nutrition Bulletin 7(4), 54-60.
14. Henry, F.J., Patwary, Y., Huttly, S.R.A. and Aziz, K.M.A. (1990) Bacterial contamination of weaning foods and drinking water in rural Bangladesh. Epidemiology and Infections 104, 79-85.
15. Kiel, A.M.M. (1984) Young children and supplementary feeding programmes: a field guide for the use of local foods and dried skim milk in Africa. Wageningen: The Netherlands Nutrition Foundation.
16. Kadam, S.S. and Salunkhe, D.K. (1985) Nutritional composition, processing and utilization of horse gram and moth beans. CRC Critical Reviews of Food Science and Nutrition 22, 1-26.
17. Lloyd-Evans, N., Pickering, H.A., Goh, S.G.J. and Rowland, M.G.M. (1984) Food and water hygiene and diarrhoea in young Gambian children: a limited case control study. Trans. Royal Society Tropical Medicine and Hygiene 78, 209-211.
18. Lorri, W.S.M. (1993) Nutritional and microbiological evaluation of fermented cereal weaning foods. PhD thesis, Chalmers University of Technology, Goteborg, Sweden.
19. Malleshi, N.G. and Desikachar, H.S.R. (1988) Reducing the paste viscosity (dietary bulk) of roller dried weaning foods using malt flour or fungal amylase. Journal of Food Science and Technology, India 25, 1-3.
20. Megraud, F., Boudraa, G., Bessaoud, K., Bensid, S., Dabis, F., Soltana, R. and Touhami, M. (1990) Incidence of Campylobacter infection in infants in western Algeria and the possible protective role of breast feeding. Epidemiology and Infections 105, 73-78.
21. Mensah, P.P.A., Tomkins, A.M., Drasar, B.S. and Harrison, T.J. (1990) Fermentation of cereals for reduction of contamination of weaning foods in Ghana. The Lancet 336, 140-143.
22. Molbak, K., Hojlyng, N. and Jepsen, S. (1989) Bacterial contamination of stored water and stored food: a potential source of diarrhoeal disease in West Africa. Epidemiology and Infections 102, 309-316.
23. Nout, M.J.R. (1991) Ecology of accelerated natural lactic fermentation of sorghum-based infant food formulas. Internationl Journal of Food Microbiology 12, 217-224.
24. Nout, M.J.R. (1992) Accelerated natural lactic fermentation of cereal-based formulas at reduced water activity. International Journal of Food Microbiology 16, 313-322.
25. Nout, M.J.R. (1994) Fermented foods and food safety. Food Research International 27, 291-298.
26. Nout, M.J.R., Rombouts, F.M. and Havelaar, A. (1989) Effect of accelerated natural lactic fermentation of infant food ingredients on some pathogenic micro-organisms. International Journal of Food Microbiology 8, 351-361.
27. Nout, M.J.R., Rombouts, F.M. and Hautvast, G.J. (1989) Accelerated natural lactic fermentation of infant food formulations. UNU Food and Nutrition Bulletin, 11(1), 65-73.
28. Oyeleke, O.A., Morton, I.D. and Bender, A.E. (1985) The use of cowpeas (Vigna unguiculata) in improving a popular Nigerian weaning food. British Journal of Nutrition 54, 343-347
29. Panasiuk, O. and Bills, D.D. (1984) Cyanide content of sorghum sprouts. Journal of Food Science 49, 791-793.
30. Renner, E. (ed) (1989) Micronutrients in milk and milk-based food products. Elsevier Applied Science, London, UK.
31. Roberts D. (1990) Sources of infection: food. The Lancet 336, 859-861.
32. Salunkhe, D.K., Jadjar, S.J., Kadam, S.S. and Chavan, J.K. (1982) Chemical, biochemical and biological significance of polyphenols in cereals and legumes. CRC Critical Reviews of Food Science and Nutrition 17, 277.
33. Uwaegbute, A.C. and Nnanyelugo, D.O. (1987) Differences in the infant-feeding practices in urban and rural Nigeria. Journal of Nutritional Education 19, 83-89.
34. Van Zuilichem, D.J., Bruin, S., Jansen, L.P.B.M. and Stolp, W. (1980) Single screw extrusion of starch-and -protein-rich materials. Proc. Int. Conference on Engineering and Food II, Food Processing and Engineering 1980, pp. 745-756.
35. Wanink, J.F., van Vliet, T. and Nout, M.J.R. (1994) Effect of roasting and fermentation on viscosity of cereal-legume based food formulas. Plant Foods for Human Nutrition 46, 117-126.
36. Waterlow, J. (1981) Observations on the suckling's dilemma - a personal view. Journal of Human Nutrition 35, 85-98.
37. Waterlow, J. and Payne, P.R. (1975) The protein gap. Nature 258, 113-117.
38. WHO (1988) Weaning from breast milk to family food: a guide for health and community workers, ISBN 9241542363.