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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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Main Authors: 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
Format: Journal Article
Language:Inglés
Published: Wiley 2022
Subjects:
dietary diversity
diversification
nutrition
diversidad de la alimentación
diversificación
nutrición
Online Access:https://hdl.handle.net/10568/128703

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