Contribution to the improvement of a porridge made with fermented maize: effect of selected foods and lemon on energy density, pH, viscosity and nutritional quality

Jeanne EjiguiThe United Nations Children's Fund (UNICEF), Yaounde, CameroonCorrespondence[email protected] [email protected]

Therese DesrosiersDépartement des Sciences des Aliments et de Nutrition, Université Laval, Faculté des Sciences de l'Agriculture et de l'Alimentation, Québec, Canada

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Dolapo A. Oladiran & Naushad M. Emmambux. (2022) Locally Available African Complementary Foods: Nutritional Limitations and Processing Technologies to Improve Nutritional Quality—A Review. Food Reviews International 38:5, pages 1033-1063.
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Halid Sheriff Adegbusi, Amin Ismail, Norhaizan Mohd Esa & Zulfitri Azuan Mat Daud. (2022) Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize ( Zea mays ), soybean ( Glycine max ) and crayfish ( Procambarus clarkii ) . Journal of the Science of Food and Agriculture 102:15, pages 6961-6973.
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André M.P.T. Pereira, Liliana J.G. Silva, Brígida D.F. Simões, Celeste Lino & Angelina Pena. (2020) Exposure to nickel through commercial premade baby foods: Is there any risk?. Journal of Food Composition and Analysis 92, pages 103541.
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Francis Kweku Amagloh, Tracy Chiridza, Marie-Eve Lemercier, Anne Broomfield, Patrick C. H. Morel & Jane Coad. (2015) Sweetpotato- and Cereal-Based Infant Foods: Protein Quality Assessment, and Effect on Body Composition Using Sprague Dawley Rats as a Model. PLOS ONE 10:4, pages e0120121.
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Lora L Iannotti, Chessa K Lutter, David A Bunn & Christine P Stewart. (2014) Eggs: the uncracked potential for improving maternal and young child nutrition among the world's poor. Nutrition Reviews 72:6, pages 355-368.
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Contribution to the improvement of a porridge made with fermented maize: effect of selected foods and lemon on energy density, pH, viscosity and nutritional quality

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Contribution to the improvement of a porridge made with fermented maize: effect of selected foods and lemon on energy density, pH, viscosity and nutritional quality

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