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Characterization of The Nutritional Properties of Sorghum Composite Flours Using Different Food to Food Fortification Approaches
(EJFOOD, European Journal of Agriculture and Food Sciences, 2020-11)
Intervention using blended composite flours can
reduce malnutrition in sub Saharan Africa. Prevalence of
protein-energy malnutrition among the vulnerable children has
necessitated research on cost effective food ...
Nutritional Characteristics of Rice (Oryza sativa L.) Composite Flours Obtained by Food Fortification
(European Journal of Agriculture and Food Sciences, 2021)
High prevalence of protein-energy malnutrition among the vulnerable
population, especially children has prompted research on
fortification of common staple cereal foods such as rice.
However, rice has inferior nutritional ...