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Sensory evaluation and consumer acceptability of Snack Value-Added Rice Products in Eldoret Town, Kenya
(IOSR Journal of Humanities And Social Science (IOSR-JHSS), 2020-07)
Farmers in developing countries are greatly affected by post-harvest losses due to poor handling techniques, over maturation, poor storage conditions, infestation by pests and fungal infections. This explains the high rates ...
Consumer contextual socialization and decision making on consumption of African leafy vegetables among university youth populations
(International Journal of Scientific and Research Publications, 2020-06)
As the urban population continues to grow globally, there is need for dietary diversification especially in vegetable consumption as people integrate from various contexts. This is an important social- nutrition aspect ...
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 ...
Entrepreneur-led food fortification: A complementary approach for nutritious diets in developing countries
(Elsevier, 2023-03)
Small and micro food enterprises are critical implementation partners for fortification strategies that address the widespread micronutrient deficiencies in low-income countries. This paper describes the concept and practice ...