Nutritional, pasting and sensory properties of a weaning food from rice (Oryza sativa), soybeans (Glycine max) and Kent mango (Mangifera indica) flour blends

The effective use of readily available and inexpensive sources of protein and micronutrients has become a major focus of research in recent years. This study sought to provide a nutritionally adequate and culturally acceptable weaning food for infants, as well as tap the potential of broken rice fra...

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Bibliographic Details
Published inAfrican journal of food, agriculture, nutrition, and development : AJFAND Vol. 17; no. 1; pp. 11533 - 11551
Main Authors Pobee, R A, Johnson, P N T, Akonor, P T, Buckman, S E
Format Journal Article
LanguageEnglish
Published Nairobi Rural Outreach Program 2017
Subjects
Baby foods
Composition
Food Products
Fruits
Infants
Methods
Nutrition
Nutritional aspects
Research methodology
Rice
Sensory Perception
Soybeans
Statistical analysis
Weaning
Ghana
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Summary:The effective use of readily available and inexpensive sources of protein and micronutrients has become a major focus of research in recent years. This study sought to provide a nutritionally adequate and culturally acceptable weaning food for infants, as well as tap the potential of broken rice fraction as an alternative use for weaning formulation in Ghana. Flour from broken rice fractions in combination with soybeans and dried mangoes were used to develop four weaning formulations.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:1684-5358
1684-5374
DOI:10.18697/ajfand.77.16155