Millets are nutritionally rich and occupy an important place in the diet of people in many
regions of the world. Although millets are nutritionally superior to cereals their utilization as a …

Protein‐energy malnutrition (PEM) is a problem in Africa and other developing nations of the
world. Food Agriculture Organization's statistics reveal that in Africa, more than one in four …

A systematic review of literature on value-addition and food fortification of cereals using
neglected legume and oil seed crops among smallholder farming communities was done …

In the era of climate change, where major crops like rice, wheat, maize are struggling to
survive, millets (small seeded cereals), have been emerged as sustainable food sources to …

There is a need for expanding the utilization of small fish as they constitute an undervalued
and important source of protein and micronutrients in many developing countries suffering …

This study was carried out to produce high‐quality weaning food from locally available and
low cost raw materials. Extrudates of maize (Zea mays) and chickpea (Cicer arietinum) were …

The proportions of cow milk, milk extracts from soybean and tiger nut were varied resulting in
producing eight formulations. Yoghourt was produced from eight formulations and their …

Application of edible insects in complementary food production has not been studied much.
This study developed and evaluated complementary foods based on edible termites to …

Thick (ugali) and thin (uji) porridges are important sources of nutrients for millions of
Kenyans. They are made from unblended or composite flours of cassava and whole milled …

Abstract Quality Protein Maize is an improved variety of maize which contains higher amount
of lysine and tryptophan. Cowpea is an indigenous legume widely consumed in Nigeria …