Effect of soy flour addition and heatprocessing method on nutritional quality and consumer acceptability of cassava complementary porridges
BACKGROUND: The nutritional quality of cassava complementary porridge was improved through extrusion cooking and compositing with either defatted or full fat soy flour (65:35 w/w), and product acceptability by mothers with children of the target population was evaluated. RESULTS: The protein digest...
| Autores principales: | , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2012
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/80846 |
Ejemplares similares: Effect of soy flour addition and heatprocessing method on nutritional quality and consumer acceptability of cassava complementary porridges
- Chapter 3 - Strategies to reduce lipid consumption
- Utilizing X-ray radiography for non-destructive assessment of paddy rice grain quality traits
- Effect of Amylose Content on the Lipids of Mature Rice Grain
- Comparison between Acid Digestion (ICP-OES) and X-ray Fluorescence (XRF) Spectrometry for Zinc Concentration Determination in Rice (Oryza sativa L.)
- 3D-printing of undisturbed soil imaged by X-ray
- Influence of cropping and fertilization on soil pore characteristics in a long-term field study