Improvement of the nutritional quality of a traditional complementary porridge made of fermented yellow maize (Zea mays): Effect of maize-legume combinations and traditional processing methods

Food and Nutrition Bulletin

Volumn 28, Issue 1, 2007, Pages 23-34

  Ejigui, Jeanne ^a   Savoie, Laurent ^a   Marin, Johanne ^a   Desrosiers, Thérèse ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

Bean; Blend formulation; Complementary porridge; Energy density; Maize; Nutritional value; Peanut; Traditional processing; Viscosity

Indexed keywords

FERMENTATION; FOOD QUALITY; GERMINATION; LEGUME; MAIZE; NUTRIENT AVAILABILITY; NUTRIENT ENRICHMENT; NUTRITION; NUTRITIVE VALUE; WORLD HEALTH ORGANIZATION;

ARACHIS HYPOGAEA; PHASEOLUS VULGARIS; ZEA MAYS;

EID: 34047113399     PISSN: 03795721     EISSN: None     Source Type: Journal    
DOI: 10.1177/156482650702800103     Document Type: Article

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