Supplementing breastmilk with poor energy and nutrient‐dense complementary foodstuffs
for young children and infants has resulted in malnutrition, poor growth, and retardation of …

Fermentation and sprouting have been shown to increase nutrient bioavailability and modify
the functional properties of foods. Application of these methods in the preparation of infant …

A sweetpotato-based complementary food was developed in order to promote the utilization
of orange-fleshed sweetpotato (OFSP) towards reduction of vitamin A deficiency in Ghana …

Complementary Food (CF) was developed using locally available food raw materials (millet,
soybean and sweetpotato) to tackle infant malnutrition especially in rural areas. Four …

The aim of this study was to evaluate the nutritional and sensory qualities of ready-to-
reconstitute instant weaning (gruel) mix formulated from blends of whole wheat flour …

Purpose–The purpose of this paper is to develop and standardize nutrient dense, easily
digestible and affordable ready-to-eat supplementary foods from locally available …

In the present study, wheat flour was blended with varying proportions of flaxseed flour (0%–
25%) for the formulation of supplementary food (Panjiri) with better nutritional characteristics …

Complementary foods are needed to supplement breast milk with essential nutrients needed
for general wellbeing of growing children. In developing countries these children still suffer …

A fresh baby puree (FP) was elaborated with quinoa and amaranth flours (native and
germinated), and the nutritional, technological, and sensory changes induced by different …

This study aimed at generating knowledge on the nutritional composition and sensory
evaluation of biscuits fortified with sorghum flour and cricket powder. Four biscuits samples …