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Original Article

Processed weaning foods for tropical climates

Pages 213-221 | Published online: 06 Jul 2009

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Read on this site (10)

A. k. Singh, Jagbir Rehal, Amarjeet Kaur & Gagan Jyot. (2015) Enhancement of Attributes of Cereals by Germination and Fermentation: A Review. Critical Reviews in Food Science and Nutrition 55:11, pages 1575-1589.
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Cameron T. Black, Heather F. Pahulu & Michael L. Dunn. (2009) Effect of preparation method on viscosity and energy density of fortified humanitarian food-aid commodities. International Journal of Food Sciences and Nutrition 60:sup7, pages 219-228.
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N. T. Annan, W. A. Plahar, L. Poll & M. Jakobsen. (2005) Effect of soybean fortification on Ghanaian fermented maize dough aroma. International Journal of Food Sciences and Nutrition 56:5, pages 315-326.
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Theobald C. E. Mosha & Mary M. Vicent. (2004) Nutritional value and acceptability of homemade maize/sorghum-based weaning mixtures supplemented with rojo bean flour, ground sardines and peanut paste. International Journal of Food Sciences and Nutrition 55:4, pages 301-315.
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S. Chakravarthi & Rashmi Kapoor. (2003) Development of a nutritious low viscosity weaning mix using natural ingredients and microbial amylases. International Journal of Food Sciences and Nutrition 54:5, pages 341-347.
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D. Cissé, A. T. Guiro, B. Diaham, M. Souané, N. T. S. Doumbouya & S. Wade. (1998) Effect of food processing on iron availability of African pearl millet weaning foods. International Journal of Food Sciences and Nutrition 49:5, pages 375-381.
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Slenol Ibanogalu, Esra Ibanogalu & Paul Ainsworth. (1998) Effect of dilute acid hydrolysis on the cooked viscosity of tarhana, a traditional Turkish cereal soup. International Journal of Food Sciences and Nutrition 49:6, pages 463-466.
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P. Mensah, C. I. Ndiokwelu, A. Uwaegbute, A. Ablordey, A. M. G. A. van Boxtel, C. Brinkman, M. J. R. Nout & P. O. Ngoddy. (1995) Feeding of lactic acid-fermented high nutrient density weaning formula in paediatric settings in Ghana and Nigeria: Acceptance by mother and infant and performance during recovery from acute diarrhoea. International Journal of Food Sciences and Nutrition 46:4, pages 353-362.
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Dele Raheem. (1995) Effect of amylase treatment on the consistency of cooked, fermented oat bran porridge. International Journal of Food Sciences and Nutrition 46:3, pages 189-193.
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L. T. Weaver. (1994) Feeding the weanling in the developing world: problems and solutions. International Journal of Food Sciences and Nutrition 45:2, pages 127-134.
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Articles from other publishers (32)

Kirti Kumari, Piyush Kashyap & Prasun Chakrabarti. (2023) Germination and probiotic fermentation: a way to enhance nutritional and biochemical properties of cereals and millets. Food Science and Biotechnology.
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James Makame, Henriette De Kock & M. Naushad Emmambux. (2023) Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children aged 6–24 months. Journal of Texture Studies 54:4, pages 481-497.
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Shewangzaw Addisu Mekuria, John N. Kinyuru, Beatrice Kiage Mokua & Mesfin Wogayehu Tenagashaw. (2021) Nutritional Quality and Safety of Complementary Foods Developed from Blends of Staple Grains and Honey Bee Larvae (Apis mellifera). International Journal of Food Science 2021, pages 1-12.
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Rajesh Devisetti & Jamuna Prakash. (2020) Effect of Germination and Fermentation on the Nutritional Profile of Wheat and Finger Millet from Organic and Non-Organic Sources. The Indian Journal of Nutrition and Dietetics, pages 408-421.
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James Makame, Henriette De Kock & Naushad M. Emmambux. (2020) Nutrient density of common African indigenous/local complementary porridge samples. LWT 133, pages 109978.
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Graciela C. Rollán, Carla L. Gerez & Jean G. LeBlanc. (2019) Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals. Frontiers in Nutrition 6.
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Brij Lal Karwasra, Balmeet Singh Gill, Maninder Kaur & Harpreet Kaur. (2017) Influence of germination period on physicochemical, pasting and antioxidant properties of Indian wheat cultivars. Journal of Food Measurement and Characterization 12:1, pages 68-77.
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Vincenzina Fusco, Folarin A. Oguntoyinbo & Charles M.A.P. Franz. 2017. Soft Chemistry and Food Fermentation. Soft Chemistry and Food Fermentation 337 378 .
Kawaljit Singh Sandhu, Sneh Punia & Maninder Kaur. 2017. Plant Biotechnology: Recent Advancements and Developments. Plant Biotechnology: Recent Advancements and Developments 157 170 .
Raj Kishor Gupta, Shivraj Singh Gangoliya & Nand Kumar Singh. (2013) Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. Journal of Food Science and Technology 52:2, pages 676-684.
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Fulya Turantaş & Kemal Kemahlıoğlu. (2010) Fate of some pathogenic bacteria and molds in Turkish Tarhana during fermentation and storage period. Journal of Food Science and Technology 49:5, pages 601-607.
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Ayyappan Appukuttan Aachary, Duraiswamy Gobinath & Siddalingaiya Gurudutt Prapulla. (2011) Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal-legume-based Indian traditional food. International Journal of Food Science & Technology 46:7, pages 1346-1355.
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Abdoulaye Coulibaly, Brou Kouakou & Jie Chen. (2010) Phytic Acid in Cereal Grains: Structure, Healthy or Harmful Ways to Reduce Phytic Acid in Cereal Grains and Their Effects on Nutritional Quality. American Journal of Plant Nutrition and Fertilization Technology 1:1, pages 1-22.
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M.J.Rob Nout. (2009) Rich nutrition from the poorest – Cereal fermentations in Africa and Asia. Food Microbiology 26:7, pages 685-692.
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Mustafa Erbaş, M. Kemal Uslu, M. Ozgun Erbaş & Muharrem Certel. (2006) Effects of fermentation and storage on the organic and fatty acid contents of tarhana, a Turkish fermented cereal food. Journal of Food Composition and Analysis 19:4, pages 294-301.
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Brea Bond, Diane R. Fernandez, Dorothy J. VanderJagt, Margaret Williams, Yung-Sheng Huang, Lu-Te Chuang, Mark Millson, Ronee Andrews & Robert H. Glew. (2005) Fatty acid, amino acid and trace mineral analysis of three complementary foods from Jos, Nigeria. Journal of Food Composition and Analysis 18:7, pages 675-690.
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THEOBALD C.E. MOSHA & MARY M. VICENT. (2005) NUTRITIONAL QUALITY, STORAGE STABILITY AND ACCEPTABILITY OF HOME-PROCESSED READY-TO-EAT COMPOSITE FOODS FOR REHABILITATING UNDERNOURISHED PRESCHOOL CHILDREN IN LOW-INCOME COUNTRIES. Journal of Food Processing and Preservation 29:5-6, pages 331-356.
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Mustafa Erbaş, Muharrem Certel & Mustafa Kemal Uslu. (2005) Microbiological and chemical properties of Tarhana during fermentation and storage as wet—sensorial properties of Tarhana soup. LWT - Food Science and Technology 38:4, pages 409-416.
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Şenol İbanoǧlu. (2004) Effect of dilute lactic acid hydrolysis on the cooked viscosity of a fermented white wheat flour–yogurt mixture. Journal of Food Engineering 64:3, pages 343-346.
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Calvin Onyango, Thomas Henle, Thea Hofmann & Thomas Bley. (2004) Production of high energy density fermented uji using a commercial alpha-amylase or by single-screw extrusion. LWT - Food Science and Technology 37:4, pages 401-407.
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. (2016) Chapter 3: Developing Zinc Intervention Programs. Food and Nutrition Bulletin 25:1_suppl_2, pages S163-S186.
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Veronica A Obatolu. (2002) Nutrient and sensory qualities of extruded malted or unmalted millet/soybean mixture. Food Chemistry 76:2, pages 129-133.
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G. SajilataRekha S. SinghalPushpa R. Kulkarni. (2016) Weaning Foods: A Review of the Indian Experience. Food and Nutrition Bulletin 23:2, pages 208-226.
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Pilar Fernández-Artigas, Eduardo Guerra-Hernández & Belén Garcı́a-Villanova. (2001) Changes in sugar profile during infant cereal manufacture. Food Chemistry 74:4, pages 499-505.
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M. J. R. Nout & P. K. Sarkar. 1999. Lactic Acid Bacteria: Genetics, Metabolism and Applications. Lactic Acid Bacteria: Genetics, Metabolism and Applications 395 401 .
L. D. Griffith & M. E. Castell-Perez. (1998) Effects of Roasting and Malting on Physicochemical Properties of Select Cereals and Legumes. Cereal Chemistry Journal 75:6, pages 780-784.
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Kim Fleischer Michaelsen & Henrik Friis. (1998) Complementary feeding: a global perspective. Nutrition 14:10, pages 763-766.
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Rosalind S. Gibson & Elaine L. Ferguson. (2007) Nutrition intervention strategies to combat zinc deficiency in developing countries. Nutrition Research Reviews 11:1, pages 115-131.
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L. D. Griffith, M. E. Castell-PerezM. E. Griffith. (1998) Effects of Blend and Processing Method on the Nutritional Quality of Weaning Foods Made from Select Cereals and Legumes. Cereal Chemistry Journal 75:1, pages 105-112.
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M.J.R. Nout & Y. Motarjemi. (1997) Assessment of fermentation as a household technology for improving food safety: a joint FAO/WHO workshop. Food Control 8:5-6, pages 221-226.
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L. T. Weaver, B. Dibba, B. Sonko, T. D. Bohane & S. Hoare. (2007) Measurement of starch digestion of naturally 13 C-enriched weaning foods, before and after partial digestion with amylase-rich flour, using a 13 C breath test . British Journal of Nutrition 74:4, pages 531-537.
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J. F. Wanink, T. van Vliet & M. J. R. Nout. (1994) Effect of roasting and fermentation on viscosity of cereal-legume based food formulas. Plant Foods for Human Nutrition 46:2, pages 117-126.
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