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Acceptability of orange corn-common bean as an alternative to corn-soybean complementary porridge in Malawi

This study assessed the acceptability of porridge from a corn‐common bean flour blend to increase the diversity of complementary foods in Malawi. Porridges prepared using commercial corn–soybean flour (C‐CSB), homemade orange corn–soybean flour (H‐CSB), and orange corn‐common bean flour (CCBB) were...

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Autores principales: Gama, Aggrey Pemba, Matumba, Limbikani, Munthali, Justice, Namaumbo, Sydney, Chimbaza, Monica, Ngoma, Theresa, Kammwamba, Kondwani, Chisapo, Gift, Chilembo, Madalitso, Meleke, Nyadani, Chirwa, Rowland, Fungo, Robert
Formato: Journal Article
Lenguaje:Inglés
Publicado: Wiley 2022
Materias:
dietary diversity
diversification
nutrition
diversidad de la alimentación
diversificación
nutrición
Acceso en línea:https://hdl.handle.net/10568/128703

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