protein-energy malnutrition/mtama

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5 matokeo

Influence of Sourdough Fermentation on Amino Acids Composition, Phenolic Profile, and Antioxidant Properties of Sorghum Biscuits.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

Biscuits were produced from sorghum with and without the addition of sourdough. The influence of sourdough fermentation on the amino acids composition, phenolic profile, and antioxidant properties of the biscuits were evaluated. Phenolic compounds of the biscuits were identified and quantified using

Efficacy of Compositing with Snail Meat Powder on Protein Nutritional Quality of Sorghum-Wheat Buns using a Rat Bioassay.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

Protein Energy Malnutrition is an important health burden in most developing countries mainly in sub-Saharan Africa where it contributes to high rates of child morbidity and mortality. This study evaluated the efficacy of compositing with snail meat powder on protein nutritional

Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

BACKGROUND Protein-energy malnutrition (PEM) remains a major deficiency disease among children in developing countries. The protein nutritional quality of soy-fortified sorghum biscuits was evaluated with respect to their potential as a protein-rich supplementary food. Three isonitrogenous diets

Sorghum-Insect Composites for Healthier Cookies: Nutritional, Functional, and Technological Evaluation

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

Protein-energy malnutrition (PEM) is a major health concern in sub-Saharan Africa (SSA). Relying on unexploited and regionally available rich sources of proteins such as insects and sorghum might contribute towards addressing PEM among at-risk populations. Insects are high in nutrients, especially

Protein biofortified sorghum: effect of processing into traditional african foods on their protein quality.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

Protein biofortification into crops is a means to combat childhood protein-energy malnutrition (PEM) in developing countries, by increasing the bioavailability of protein in staple plant foods and ensuring sustainability of the crop. Protein biofortification of sorghum has been achieved by both

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Herbal & Natural Medicine

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