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International Journal of Food Sciences and Nutrition Volume 46, 1995 - Issue 4
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Original Article

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

P. Mensah Noguchi Memorial Institute for Medical Research, Legon, Ghana
,
C. I. Ndiokwelu Department of Dietetics, University of Nigeria Teaching Hospital, Enugu, Nigeria
,
A. Uwaegbute Department of Home Science and Nutrition, University of Nigeria, Nsukka, Nigeria
,
A. Ablordey Noguchi Memorial Institute for Medical Research, Legon, Ghana
,
A. M. G. A. van Boxtel Department of Food Science, Agricultural University, Bomenweg 2, 6703, HD, Wageningen, The Netherlands
,
C. Brinkman Department of Food Science, Agricultural University, Bomenweg 2, 6703, HD, Wageningen, The Netherlands
,
M. J. R. Nout Department of Food Science, Agricultural University, Bomenweg 2, 6703, HD, Wageningen, The Netherlands
&
P. O. Ngoddy Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria
 show all
Pages 353-362 | Published online: 06 Jul 2009

Citations (10)

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Read on this site (1)

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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Articles from other publishers (9)

Soumya Ghosh, Charné Bornman, Maryam Meskini & Mehri Joghataei. (2023) Microbial Diversity in African Foods and Beverages: A Systematic Assessment. Current Microbiology 81:1.
Crossref
Michelle F Gaffey, Kerri Wazny, Diego G Bassani & Zulfiqar A Bhutta. (2013) Dietary management of childhood diarrhea in low- and middle-income countries: a systematic review. BMC Public Health 13:S3.
Crossref
A. O. Ojokoh. (2010) Fermentation studies on roselle (Hibiscus sabdariffa) calyx neutralized with trona (sodium sesquicarbonate) at different concentrations. World Journal of Microbiology and Biotechnology 26:12, pages 2257-2261.
Crossref
Kingsley C. Anukam & Gregor Reid. (2009) African Traditional Fermented Foods and Probiotics. Journal of Medicinal Food 12:6, pages 1177-1184.
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Victor O Owino, Lackson M Kasonka, Moses M Sinkala, Jonathan K Wells, Simon Eaton, Tegan Darch, Andrew Coward, Andrew M Tomkins & Suzanne M Filteau. (2007) Fortified complementary foods with or without α-amylase treatment increase hemoglobin but do not reduce breast milk intake of 9-mo-old Zambian infants. The American Journal of Clinical Nutrition 86:4, pages 1094-1103.
Crossref
O. D. Teniola, W. H. Holzapfel & S. A. Odunfa. (2005) Comparative assessment of fermentation techniques useful in the processing of ogi. World Journal of Microbiology and Biotechnology 21:1, pages 39-43.
Crossref
Jeroen L Kiers, Robert M?J Nout & Frans M Rombouts. (2000) In vitro digestibility of processed and fermented soya bean, cowpea and maize. Journal of the Science of Food and Agriculture 80:9, pages 1325-1331.
Crossref
Anna Lartey, Alhassan Manu, Kenneth H Brown, Janet M Peerson & Kathryn G Dewey. (1999) A randomized, community-based trial of the effects of improved, centrally processed complementary foods on growth and micronutrient status of Ghanaian infants from 6 to 12 mo of age. The American Journal of Clinical Nutrition 70:3, pages 391-404.
Crossref
M. R. Adams. 1997. Microbiology of Fermented Foods. Microbiology of Fermented Foods 790 811 .

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