Production of legume-fortified weaning foods

Food Research International

Volumn 35, Issue 2-3, 2002, Pages 233-237

  Egounlety, M ^a  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

Author keywords

Cereals; Co fermentation; Legumes; Weaning foods

Indexed keywords

ARACHIS HYPOGAEA; CUCUMIS; GLYCINE MAX; ZEA MAYS;

EID: 0036176467     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00190-9     Document Type: Conference Paper

References (19)

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3. Potential of corn-cowpea mixture as infant food
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5. Lactic acid fermentation as a low-cost means of food preservation in Tropical countries
6. Production and physico-chemical properties of tempe-fortified maize-based weaning foods
7. Changes in Oligosaccharides during fermentation of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms)
8. Chemical evaluation of nutritive value of soy paps and porridges, the Nigerian weaning foods
9. Cost and quality optimization of a weaning food diet from plant protein and corn using a computer aided linear programming model
10. Dietary bulk as a limiting factor for nutrient intake in pre-school children. 1. A problem description
11. Weaning foods for tropical climates
12. The use of black-eyed cowpea-maize gruel mixture, Ewa-Ogi, in the treatment of and prevention of infantile protein malnutrition
13. Biotechnologies and developing countries, challenges and promises