Nutritional quality, functional property and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L.) and ginger (Zinger officinale Roscoe) powder in Wistar rats

Nutritional quality, functional property and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L.) and ginger (Zinger officinale Roscoe) powder in Wistar rats

Abstract Traditional complementary foods in Africa are cereal-based, low in nutrient-density; hence, causing severe-acute-malnutrition. This study was aimed to formulate and evaluate nutritional quality of complementary foods (CF) using locally available food materials. Yellow maize (raw, germinated...

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Bibliographic Details
Main Author: Oluwole Steve Ijarotimi
Format: Article
Language:English
Published: BMC 2022-06-01
Series:Food Production, Processing and Nutrition
Subjects:
Infant diets
Protein-energy-density complementary foods
Indigenous food materials
Home-based processing methods
Online Access:https://doi.org/10.1186/s43014-022-00091-3

Internet

https://doi.org/10.1186/s43014-022-00091-3

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