Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges

Journal of the Science of Food and Agriculture

Volumn 92, Issue 8, 2012, Pages 1771-1779

  Muoki, Penina N ^a,b   De Kock, Henriëtte L ^a   Emmambux, Mohammad Naushad ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b International Institute of Tropical Agriculture   (Mozambique)

Author keywords

Amylose lipid complexes; Available lysine; Protein digestibility corrected amino acid score (PDCAAS); Starch digestion kinetics; X ray diffraction

Indexed keywords

AMYLASE; LYSINE; STARCH;

ADULT; ARTICLE; BREAST FEEDING; BREAST MILK; CALORIC INTAKE; CARBOHYDRATE DIET; CONSUMER; DIET; DIGESTION; FAT INTAKE; FEMALE; FLOUR; FOOD HANDLING; HEALTH CARE POLICY; HEAT; HUMAN; INFANT; MANIHOT; METABOLISM; METHODOLOGY; MOZAMBIQUE; NUTRITIONAL REQUIREMENT; NUTRITIONAL VALUE; PLANT SEED; PLANT TUBER; PROTEIN INTAKE; SOYBEAN;

ADULT; AMYLASES; BREAST FEEDING; CONSUMER SATISFACTION; DIET; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY PROTEINS; DIGESTION; ENERGY INTAKE; FEMALE; FLOUR; FOOD HANDLING; HOT TEMPERATURE; HUMANS; INFANT; LYSINE; MANIHOT; MILK, HUMAN; MOZAMBIQUE; NUTRITION POLICY; NUTRITIONAL REQUIREMENTS; NUTRITIVE VALUE; PLANT TUBERS; SEEDS; SOYBEANS; STARCH;

GLYCINE MAX; MANIHOT ESCULENTA;

EID: 84859911003     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5545     Document Type: Article

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