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International Journal of Food Sciences and Nutrition Volume 55, 2004 - Issue 4
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Original Paper

Nutritional value and acceptability of homemade maize/sorghum-based weaning mixtures supplemented with rojo bean flour, ground sardines and peanut paste

Theobald C. E. Mosha Department of Food Science and Nutrition, Sokoine University of Agriculture, P.O. Box 3226, Morogoro, TanzaniaCorrespondence[email protected]
&
Mary M. Vicent Integrated Nutrition and Parasite Control Project, Moshi—Hai Child Survival, Development and Protection Programme, Private Bag, Moshi, Tanzania
Pages 301-315 | Published online: 06 Jul 2009

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Saima H. Khan, Masood S. Butt, Faqir M. Anjum & Ayesha Sameen. (2011) Quality evaluation of rice bran protein isolate-based weaning food for preschoolers. International Journal of Food Sciences and Nutrition 62:3, pages 280-288.
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ArunG. Kulamarva, VenkateshR. Sosle & G.S. Vijaya Raghavan. (2009) Nutritional and Rheological Properties of Sorghum. International Journal of Food Properties 12:1, pages 55-69.
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Articles from other publishers (12)

E.F. Obojiofor, J.B. Hussein, S.A. Kareem & H. Habila. (2022) Effects of Processing Conditions on the Proximate and Sensory Qualities of Groundnut Cake (Kulikuli). International Journal of Agricultural Research 17:4, pages 192-200.
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Alyssa Paoletti, Abrar Fakiha, Zujaja Tul-Noor, Paul B Pencharz, Crystal L Levesque, Ronald O Ball, Dehan Kong, Rajavel Elango & Glenda Courtney-Martin. (2022) Bioavailable Lysine Assessed Using the Indicator Amino Acid Oxidation Method in Healthy Young Males is High when Sorghum is Cooked by a Moist Cooking Method. The Journal of Nutrition 152:3, pages 770-778.
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Gagandeep Singh, Malika Arora, Mukesh Maithani, Moni Kumari & Parveen Bansal. (2021) Traditional homemade probiotic drink “Kanji” versus marketed probiotic drink: Critical representation of hidden therapeutic potentials. Journal of Integrated Health Sciences 9:1, pages 13.
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Nighat Raza, Muhammad Umair Arshad, Farhan Saeed, Umar Farooq, Ambreen Naz, Mian Shamas Murtaza, Huma Badar Ul Ain, Tabussam Tufail, Muhammad Imran & Faqir Muhammad Anjum. (2020) Comparative study of innovative blends prepared by fortification of date powder to alleviate child malnutrition. Food Science & Nutrition 8:11, pages 5875-5887.
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Sirawdink Fikreyesus Forsido, Alemgena Ayana Hordofa, Abebe Ayelign, Tefera Belachew & Oliver Hensel. (2020) Effects of fermentation and malt addition on the physicochemical properties of cereal based complementary foods in Ethiopia. Heliyon 6:7, pages e04606.
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Joshita Lamba, Sangeeta Goomer & S.K. Saxena. (2019) Study the lactic acid bacteria content in traditional fermented Indian drink: Kanji. International Journal of Gastronomy and Food Science 16, pages 100143.
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E. A. Msheliza, J. O. Y. Ilesanmi, J. B. Hussein & I. Nkama. (2018) Effect of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean. African Journal of Food Science 12:12, pages 353-359.
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Belal J. Muhialdin & Hussein L. Algboory. (2018) Identification of low molecular weight antimicrobial peptides from Iraqi camel milk fermented with Lactobacillus plantarum. PharmaNutrition 6:2, pages 69-73.
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Marzia Lazzerini, Laura Rubert & Paola Pani. (2013) Specially formulated foods for treating children with moderate acute malnutrition in low- and middle-income countries. Cochrane Database of Systematic Reviews.
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THEOBALD C.E. MOSHA & MAURICE R. BENNINK. (2011) MICROELEMENT AND AMINO ACID PROFILES OF CEREAL-BEAN-SARDINE COMPOSITE SUPPLEMENTARY FOODS FOR PRESCHOOL-AGE CHILDREN IN TANZANIA. Journal of Food Processing and Preservation 35:1, pages 1-19.
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Ana Carolina Fernandes, Waleska Nishida & Rossana P. Da Costa Proença. (2010) Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review. International Journal of Food Science & Technology 45:11, pages 2209-2218.
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John Bukusuba, Florence Isabirye Muranga & Paul Nampala. (2008) Effect of processing technique on energy density and viscosity of cooking banana: implication for weaning foods in Uganda. International Journal of Food Science & Technology 43:8, pages 1424-1429.
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