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- Title
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.
- Authors
Ejigui, Jeanne; Savoie, Laurent; Marin, Johanne; Desrosiers, Thérèse
- Abstract
Blends with a cereal-legume ratio of 70:30 have been introduced in many communities for use in the preparation of complementary foods with augmented protein quality. These foods should meet World Health Organization estimated energy and nutrient needs from complementary foods.
- Publication
Food and nutrition bulletin, 2007, Vol 28, Issue 1, p23
- ISSN
0379-5721
- Publication type
Journal Article
- DOI
10.1177/156482650702800103