Optimization of Blending Ratio of Emmer Wheat Flour, White Sesame Powder and Sweet Potato Leaves Powder to Produce Nutrient-Dense and Sensory Acceptable Gruel

References

• Abebe, Y., Stoecker, B. J., Hinds, M. J., & Gates, G. E. (2006). Nutritive value and sensory acceptability of corn- and kocho- based foods supplemented with legumes for infant feeding in Southern Ethiopia. African Journal of Food, Agriculture, Nutrition and Development, 6(1), 1–19. doi:10.4314/ajfand.v6i1.19172
   Google Scholar
• Abeshu, M. A., Lelisa, A., & Geleta, B. (2016). Complementary feeding: Review of recommendations, feeding practices, and adequacy of homemade complementary food preparations in developing countries – lessons from Ethiopia. Frontiers in Nutrition, 3, 41. doi:10.3389/fnut.2016.00041
   PubMed Web of Science ®Google Scholar
• Abitew, D. B., Worku, A., Mulugeta, A., & Bazzano, A. N. (2020). Rural children remain more at risk of acute malnutrition following exit from community based management of acute malnutrition program in South Gondar Zone, Amhara Region, Ethiopia: A comparative cross-sectional study. Peer journal Life & Environment, 8, e8419. doi:10.7717/peerj.8419
   PubMed Web of Science ®Google Scholar
• Achouri, A., Nail, V., & Boye, J. I. (2012). Sesame protein isolate: Fractionation, secondary structure and functional properties. Food Research International, 46(1), 360–369. doi:10.1016/j.foodres.2012.01.001
   Web of Science ®Google Scholar
• Adebowale, A. A., Sanni, L. O., & Awonorin, S. O. (2005). Effect of texture modifiers on the physicochemical and sensory properties of dried fufu. Food Science and Technology International, 11(5), 373–382. doi:10.1177/1082013205058531
   Web of Science ®Google Scholar
• Akintayo, O. A., Yunus, O. H., Adesewa, G. A., Mutiat, A. B., Islamiyat, F. B. … Oluwatoyin, F. A. (2020). Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel). Journal of Food Science, 85(8), 2380–2388. doi:10.1111/1750-3841.15334
   PubMed Web of Science ®Google Scholar
• Aletor, V. (1993). Allelochemicals in plant food and feedingstuffs: 1. Nutritional, biochemical and physiopathological aspects in animal production. Veterinary and Human Toxicology, 5(1), 57–67.
   Google Scholar
• Amankwah, E. A., Barimah, J., Nuamah, A. K. M., Oldham, J. H., Nnaji, C. O., & Knust, P. (2009). “Formulation of weaning food from fermented maize, rice, soybean and fishmeal. Pakistan Journal of Nutrition, 8(11), 1747–1752. doi:10.3923/pjn.2009.1747.1752
   Google Scholar
• AOAC. (2000). Association of official analytical chemists. Official methods of analysis seventeenth (ed.), II. AOAC International: Washington, DC, USA.
   Google Scholar
• Araro, T., Gemechu, F., Wotango, A., & Esho, T. (2020). Chemical formulation and characterization of complementary foods from blend of orange-fleshed sweet potato, brown teff, and dark red kidney beans. International Journal of Food Science, 2020, 1–13. doi:10.1155/2020/4803839
   Google Scholar
• Ashaye, O. A., Akingbala, J. O., Obatolu, V. A., & Fasoyiro, S. B. (2004). Improving processing technology and nutritional composition of nigerian traditional breakfast gruel from corn and okra. Journal of Agricultural and Food Information, 6(1), 77–87. doi:10.1300/J108v06n01_07
   Google Scholar
• Ayele, D. A., Teferra, T. F., Frank, J., & Gebremedhin, S. (2022). Optimization of nutritional and functional qualities of local complementary foods of southern Ethiopia using a customized mixture design. Food Science and Nutrition, 10(1), 239–252. doi:10.1002/fsn3.2663
   Google Scholar
• Babatola, L. J., Oyeleye, S. I., Olatunji, E., Osuolale, T. V., & Oboh, G. (2021). Effect of sieving on nutritional value, glycemic index, and carbohydrate digestive enzymes activity of gruel made from maize and sorghum. Journal of Food Biochemistry, 45(3), 1–7. doi:10.1111/jfbc.13339
   Web of Science ®Google Scholar
• Barcaccia, G., Molinari, L., Porfiri, O., & Veronesi, F. (2002). Molecular characterization of emmer (Triticum dicoccon schrank) Italian landraces. Genetic Resources and Crop Evolution, 49(4), 415–426. doi:10.1023/A:1020650804532
   Web of Science ®Google Scholar
• Bhati, D., Singh, B., Singh, A., Sharma, S., & Pandiselvam, R. (2022). Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics. Journal of Texture Studies, 53(6), 854–869. doi:10.1111/jtxs.12678
   PubMed Web of Science ®Google Scholar
• Borbi, M. A., Dolan, K. D., Siddiq, M., Hooper, S., & Sami, A. (2020). Development and quality evaluation of banana-rice-bean porridge as weaning food for older infants and young children. Legume Science, 2(3), 1–9. doi:10.1002/leg3.41
   Google Scholar
• Buruk Sahin, Y., Aktar Demirtaş, E., & Burnak, N. (2016). Mixture design: A review of recent applications in the food industry mixture design: A review of recent applications in the food industry mixture design: A review of recent applications in the food industry. Pamukkale University Journal of Engineering Sciences, 22(4), 297–304. doi:10.5505/pajes.2015.98598
   Google Scholar
• Chung, K. T., Wong, T. Y., Wei, C. I., Huang, Y. W., & Lin, Y. (1998). Tannins and human health: A review. Critical Reviews in Food Science and Nutrition, 38(6), 421–464. doi:10.1080/10408699891274273
   PubMed Web of Science ®Google Scholar
• Codex Alimentarius Commissions. (1991). Codex Alimentarius Commissions (CAC), guidelines on formulated complementary foods for older infants and young children. Rome, Italy: CAC/GL.
   Google Scholar
• Codex Alimentarius Commissions. (2017). Guidelines on formulated complementary foods for older infants and young children. Rome, Italy: CAC/GL.
   Google Scholar
• Deme, T., Haki, G. D., Retta, N., Woldegiorgis, A., & Geleta, M. (2017). Mineral and anti-nutritional contents of niger seed (Guizotia abyssinica (L.F.) cass. linseed (Linum usitatissimum L.) and sesame (Sesamum indicum L.) varieties grown in Ethiopia. Foods, 6(4), 1–10. doi:10.3390/foods6040027
   PubMed Web of Science ®Google Scholar
• Dewey, K. G. (2013). The challenge of meeting nutrient needs of infants and young children during the period of complementary feeding: An evolutionary perspective. Journal of Nutrition, 143(12), 2050–2054. doi:10.3945/jn.113.182527
   PubMed Web of Science ®Google Scholar
• Elleuch, M., Besbes, S., Roiseux, O., Blecker, C., & Attia, H. (2007). Quality characteristics of sesame seeds and by-products. Food Chemistry, 103(2), 641–650. doi:10.1016/j.foodchem.2006.09.008
   Web of Science ®Google Scholar
• Ellong, E. N., Billard, C., & Adenet, S. (2014). Comparison of physicochemical, organoleptic and nutritional abilities of eight sweet potato (ipomoea batatas) varieties. Food and Nutrition Sciences, 5(2), 196–311. doi:10.4236/fns.2014.52025
   Google Scholar
• Eltayeb, A. R. S. M., Ali, A. O., Abou-Arab, A. A., & Abu-Salem, F. M. (2011). Chemical composition and functional properties of flour and protein isolate extracted from Bambara groundnut (Vigna subterranean). African Journal of Food Science, 5(2), 82–90.
   Google Scholar
• Feyera, M., Abera, S., & Temesgen, M. (2020). Effect of fermentation time and blending ratio on nutrients and some anti-nutrient composition of complementary flour. European Journal of Food Science and Technology, 8(3), 1–12. doi:10.23880/fsnt-16000299
   Google Scholar
• Fikiru, O., Bultosa, G., Fikreyesus Forsido, S., & Temesgen, M. (2017). Nutritional quality and sensory acceptability of complementary food blended from maize (Zea mays), roasted pea (pisum sativum), and malted barley (hordium vulgare). Food Science and Nutrition, 5(2), 173–181. doi:10.1002/fsn3.376
   Google Scholar
• Gebretsadikan, T. M., Bultosa, G., Forsido, S. F., & Astatkie, T. (2015). Nutritional quality and acceptability of sweet potato-soybeanmoringa composite porridge. Nutrition & Food Science, 46(5), 845–858. doi:10.1108/NFS-05-2015-0048
   Google Scholar
• Getacher, L., Egata, G., Alemayehu, T., Bante, A., Molla, A., & Lamy, E. (2020). Minimum dietary diversity and associated factors among lactating mothers in Ataye District, North Shoa Zone, central Ethiopia: A community-based cross-sectional study. Journal of Nutrition and Metabolism, 2020, 1–10. doi:10.1155/2020/1823697
   Web of Science ®Google Scholar
• Gibson, R. S., & Hotz, C. (2001). Dietary diversification/modification strategies to enhance micronutrient content and bioavailability of diets in developing countries. British Journal of Nutrition, 85(S2), S159–S166. doi:10.1079/BJN2001309
   PubMedGoogle Scholar
• Godswill, C., Somtochukwu, V., & Kate, C. (2019). The functional properties of foods and flours. International Journal of Advanced Academic Research Sciences, 5(11), 2488–9849.
   Google Scholar
• Hong, J., Mu, T., Sun, H., Richel, A., & Blecker, C. (2020). Valorization of the green waste parts from sweet potato (impoea batatas L.): Nutritional, phytochemical composition, and bioactivity evaluation. Food Science and Nutrition, 8(8), 4086–4097. doi:10.1002/fsn3.1675
   Google Scholar
• Hurrell, R. F. (2004). Phytic acid degradation as a means of improving iron absorption. International Journal for Vitamin and Nutrition Research, 74(6), 445–452. doi:10.1024/0300-9831.74.6.445
   PubMed Web of Science ®Google Scholar
• Ijarotimi, O. S., & Keshinro, O. O. (2012). Formulation and nutritional quality of infant formula produced from germinated popcorn, bambara groundnut and African locust bean flour. Journal of Microbiology, Biotechnology and Food Sciences, 1(6), 1358–1388. doi:10.4162/nrp.2012.6.5.381
   Google Scholar
• IMFNB. (1997). Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride. In Institute of Medicine, Food and Nutrition Board. Washington, DC.
   Google Scholar
• IMFNB. (2001). Dietary reference intakes for Vitamin A, Vitamin K, Arsenic, boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, DC, USA: Institute of Medicine, Food and Nutrition Board.
   Google Scholar
• Intipunya, P., & Bhandari, B. R. (2010). Chemical deterioration and physical instability of food powders, chemical deterioration and physical instability of food and beverages. In H. S. Leif, R. Jens, & L. A. Mogens (Eds.), Checmial deterioration and physical instability of food and beverages (pp. 663–700). Washington DC: Woodhead Publishing Limited.
   Google Scholar
• Keyata, E. O., Tola, Y. B., Bultosa, G., & Forsido, S. F. (2021). Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in benishangul - Gumuz region, Ethiopia. Heliyon, 7(9), 07955. doi:10.1016/j.heliyon.2021.e07955
   Web of Science ®Google Scholar
• Khan, A., Saini, C. S., & Dubey, S. (2016). Effect of roasting on physicochemical and functional properties of flaxseed flour. Cogent Engineering, 3(1), 1145566. doi:10.1080/23311916.2016.1145566
   Google Scholar
• Kulathunga, J., Reuhs, B. L., Zwinger, S., & Simsek, S. (2021). Comparative study on kernel quality and chemical composition of ancient and modern wheat species: Einkorn, emmer, spelt and hard red spring wheat. Foods, 10(4), 761. doi:10.3390/foods10040761
   PubMed Web of Science ®Google Scholar
• Lim, J. (2011). Hedonic scaling: A review of methods and theory. Food Quality and Preference, 22(8), 733–747. doi:10.1016/j.foodqual.2011.05.008
   Web of Science ®Google Scholar
• Makinde, F. M. & Akinoso, R.(2014a). Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (sesamum indicum L.) seed grown in Nigeria. Acta scientiarum polonorum. Technologia alimentaria, 13(3), 309–319.
   PubMedGoogle Scholar
• Makinde, F. M., & Akinoso, R. (2014b). Physical, nutritional and sensory qualities of bread samples made with wheat and black sesame (Sesamum indicum L) flours. International Food Research Journal, 21(4), 1635–1640.
   Google Scholar
• Melese, B., Satheesh, N., Fanta, S. W., & Bishaw, Z. (2022a). Effects of storage bags type and storage duration on seed quality and proximate composition of emmer wheat (Triticum dicoccum L.) in Ethiopia. Heliyon, 8(12), e12506. doi:10.1016/j.heliyon.2022.e12506
   PubMed Web of Science ®Google Scholar
• Melese, B., Satheesh, N., Fanta, S. W., & Bishaw, Z. (2022b). Nutritional, functional, physical, and microstructural properties of ethiopian emmer wheat (Triticum dicoccum l.) varieties as affected by growing seasons and grain types (hulled and dehulled). Journal of Food Quality, 2022, 9493270. doi:10.1155/2022/9493270
   Web of Science ®Google Scholar
• Merrill, A. L., & Watt, B. K. (1973). Energy value of foods: Basis and derivation. In Agriculture Handbook No. 74. ARS United States Department of Agriculture.
   Google Scholar
• Mezgebo, K., Belachew, T., & Satheesh, N. (2018). Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge. Food Science and Nutrition, 6(4), 891–903. doi:10.1002/fsn3.624
   Google Scholar
• Mezgebo, K., Lema, T. B., & Neela, S. (2021). Food variety, dietary diversity scores and dietary quality of complementary foods consuming by 6-24 months aged children in Jimma town, southwest Ethiopia. Nutrition and Food Science, 51(2), 323–344. doi:10.1108/NFS-02-2020-0033
   Web of Science ®Google Scholar
• Michaelsen, K. F., Grummer-Strawn, L., & Bégin, F. (2017). Emerging issues in complementary feeding: Global aspects. Maternal and Child Nutrition, 13(S2), 1–7. doi:10.1111/mcn.12444
   Google Scholar
• Mohammed, S. H., Habtewold, T. D., Arero, A. G., & Esmaillzadeh, A. (2020). The state of child nutrition in Ethiopia: An umbrella review of systematic review and meta-analysis reports. BMC Pediatrics, 20(1), 1–10. doi:10.1186/s12887-020-02301-8
   PubMed Web of Science ®Google Scholar
• Montgomery, D. (2012). Design and analysis of experiments (8th ed.). New York: John Wiley & Sons.
   Google Scholar
• Mosha, T. C. E., & Vicent, M. M. (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), 301–315. doi:10.1080/09637480410001225184
   PubMed Web of Science ®Google Scholar
• Mosha, T. C. E., & Vicent, M. M. (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), 331–356. doi:10.1111/j.1745-4549.2005.00032.x
   Web of Science ®Google Scholar
• Mouquet-Rivier, C., Icard-Vernière, C., Guyot, J. P., Tou, E. H., Rochette, I., & Trèche, S. (2008). Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso. International Journal of Food Sciences and Nutrition, 59(7–8), 716–729. doi:10.1080/09637480802206389
   PubMed Web of Science ®Google Scholar
• Mouquet, C., & Trèche, S. (2001). Viscosity of gruels for infants: A comparison of measurement procedures. International Journal of Food Sciences and Nutrition, 52(5), 389–400. doi:10.1080/09637480120078276
   PubMed Web of Science ®Google Scholar
• Muhammed, A., Sadik, J. A., Admasu, W., & Satheesh, N. (2018). Optimization of lupine (Lupinus albus L.) composition, feed moisture content and barrel temperatures for best quality maize based extruded snack food. Nutrition & Food Science, 50(5), 853–869. doi:10.1108/NFS-07-2019-0219
   Web of Science ®Google Scholar
• National Nutrition Program. (2020). National Nutrition Program (2016-2020) Progress Analysis: Evidence for the Upcoming Food and Nutrition Strategy Development. Ethiopia: Addis Ababa.
   Google Scholar
• National Nutrition Program II. (2020). Federal Democratic Republic of Ethiopia (FDRE). In National nutrition program, 2016-2020 (pp. 12–21). Ethiopia: Addis Ababa.
   Google Scholar
• Nelson-Quartey, F. C., Ellis, I. N., Oduro, W. O., & Amagloh, F. K. (2007). Formulation of an infant food based on breadfruit (Artocarpus altilis) and breadnut (Artocarpus camansi). Acta horticulturae, 757(757), 215–224. doi:10.17660/ActaHortic.2007.757.29
   Google Scholar
• Nisha, R., Nickhil, C., Pandiarajan, T., Pandiselvam, R., Jithender, B., & Kothakota, A. (2023). Chemical, functional, rheological and structural properties of broken rice–barnyard millet–green gram grits blend for the production of extrudates. Journal of Food Process Engineering, 46(5), e14324. doi:10.1111/jfpe.14324
   Web of Science ®Google Scholar
• Nono, Y. J., Cybele, M. A. K. A., Neba, F. A., & Kapseu, C. (2017). Multi-response optimization of the energy value and rheological parameters in the formulation of a complementary infant-gruel flour. African Journal of Food Science, 11(8), 278–290.
   Google Scholar
• Oboh, G., & Amusan, T. V. (2009). Nutritive value and antioxidant properties of cereal gruels produced from fermented maize and sorghum. Food Biotechnology, 23(1), 17–31. doi:10.1080/08905430802671899
   Web of Science ®Google Scholar
• Onabanjo, O. O., Akinyemi, C. O., & Agbon, C. A. (2009). Characteristics of complementary foods produced from sorghum, sesame, carrot and crayfish. Journal of Natural Sciences Engineering and Technology, 8(1), 71–83.
   Google Scholar
• Osborne, D., & Voogt, P. (1978). The analysis of nutrients in foods. London: Academic Press Inc.
   Google Scholar
• Pandiselvam, R., Manikantan, M. R., Sunoj, S., Sreejith, S., & Beegum, S. (2019). Modeling of coconut milk residue incorporated rice‐corn extrudates properties using multiple linear regression and artificial neural network. Journal of Food Process Engineering, 42(2), e12981. doi:10.1111/jfpe.12981
   Web of Science ®Google Scholar
• Preethi, P., Mangalassery, S., Shradha, K., Pandiselvam, R., Manikantan, M. R., Reddy, S. V. R., Ramyashree Devi, S., & Nayak, M. G. (2021). Cashew apple pomace powder enriched the proximate, mineral, functional and structural properties of cereal based extrudates. Lwt, 139, 110539. doi:10.1016/j.lwt.2020.110539
   Web of Science ®Google Scholar
• Preethi, P., Mangalassery, S., Thanushree, K., Reddy, S. V. R., Pandiselvam, R., Ramesh, S. V., Sachin, A. J., Manikantan, M. R., & Veena, G.L. (2022). Synergistic effect of powdered cashew sprout cum cotyledon and cereals on improving the biochemical and physical properties of extrudates. Journal of Food Processing and Preservation, 46(11), e16938. doi:10.1111/jfpp.16938
   Web of Science ®Google Scholar
• Salgueiro, M. J., Zubillaga, M. B., Lysionek, A. E., Caro, R. A., Weill, R., & Boccio, J. R. (2002). The role of zinc in the growth and development of children. Nutrition (Burbank, Los Angeles County, Calif), 18(6), 510–519. doi:10.1016/S0899-9007(01)00812-7
   PubMed Web of Science ®Google Scholar
• Serpen, A., Gökmen, V., Karagöz, A., & Köksel, H. (2008). “Phytochemical quantification and total antioxidant capacities of emmer (Triticum dicoccon Schrank) and Einkorn (Triticum monococcum L.) wheat landraces. Journal of Agricultural and Food Chemistry, 56(16), 7285–7292. doi:10.1021/jf8010855
   PubMed Web of Science ®Google Scholar
• Solomon, W. F., & Satheesh, N. (2019). A review on nutritional profile of the food from enset: A staple diet for more than 25 per cent population in Ethiopia. Nutrition & Food Science, 49(5), 824–843. doi:10.1108/NFS-11-2018-0306
   Web of Science ®Google Scholar
• Stephen, A., Alles, M., De Graaf, C., Fleith, M., Hadjilucas, E., GilIsaacs, E., Maffeis, C., Zeinstra, G., Matthys, C., & Gil, A. (2012). The role and requirements of digestible dietary carbohydrates in infants and toddlers. European Journal of Clinical Nutrition, 66(7), 765–779. doi:10.1038/ejcn.2012.27
   PubMed Web of Science ®Google Scholar
• Suárez, S., Mu, T., Sun, H., & Añón, M. C. (2020). Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period. International Journal of Food Properties, 23(1), 178–188. doi:10.1080/10942912.2020.1716796
   Web of Science ®Google Scholar
• Sun, H., Mu, T., Xi, L., Zhang, M., & Chen, J. (2014). Sweet potato (ipomoea batatas L.) leaves as nutritional and functional foods. Food Chemistry, 156, 380–389. doi:10.1016/j.foodchem.2014.01.079
   PubMed Web of Science ®Google Scholar
• Tadesse, A. Y., Ibrahim, A. M., Forsido, S. F., & Duguma, H. T. (2019). Nutritional and sensory quality of complementary foods developed from bulla, pumpkin a nd germinated amaranth flours. Nutrition and Food Science, 49(3), 418–431. doi:10.1108/NFS-01-2018-0001
   Web of Science ®Google Scholar
• Tenagashaw, M. W., Kenji, G. M., Melaku, E. T., Huyskens-Keil, S., & Kinyuru, J. N. (2016). Proximate composition and selected functional properties of complementary foods from teff fortified with soybean and orange-fleshed sweetpotato. RUFORUM Working Document Series, 14(1), 953–965. doi:10.5539/jfr.v6n1p112
   Google Scholar
• Tenyang, N., Ponka, R., Tiencheu, B., Djikeng, F. T., Azmeera, T., Karuna, M. S. L., Prasad, R. B. N., & Womeni, H. M. (2017). Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in far-North region of Cameroon. Food Chemistry, 221, 1308–1316. doi:10.1016/j.foodchem.2016.11.025
   PubMed Web of Science ®Google Scholar
• Tizazu, S., Urga, K., Abuye, C., & Retta, N. (2010). Improvement of energy and nutrient density of sorghum based complementary foods using germination. African Journal of Food, Agriculture, Nutrition and Development, 10(8), 2927–2942. doi:10.4314/ajfand.v10i8.60875
   Google Scholar
• Tou, E. H., Mouquet-Rivier, C., Picq, C., Traorè, A. S., Trèche, S., & Guyot, J. P. (2007). Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method. LWT - Food Science and Technology, 40(9), 1561–1569. doi:10.1016/j.lwt.2006.12.001
   Web of Science ®Google Scholar
• Tufa, M. A., Urga, K., Weledesemayat, G. T., & Mitiku, B. G. (2016). Development and nutritional assessment of complementary foods from fermented cereals and Soybean. Food Science & Nutrition, 2(2), 1–8. doi:10.24966/FSN-1076/100014
   Google Scholar
• UNICEF. (2019). Levels & trends in child mortality: Report 2019-estimates developed by the un inter-agency group for child mortality estimation. UNICEF/WHO/WB/UN.
   Google Scholar
• UNICEF. (2021). United Nations Children’s Fund (UNICEF). Fed to Fail? The crisis of children’s diets in early life. 2021 child nutrition report. New York, UNICEF
   Google Scholar
• Vaintraub, I. A., & Lapteva, N. A. (1988). Colorimetric determination of phytate in unpurified extracts of seeds and the products of their processing. Analytical Biochemistry, 175(1), 227–230. doi:10.1016/0003-2697(88)90382-X
   PubMed Web of Science ®Google Scholar
• Van Hoan, N., Van Phu, P., Salvignol, B., Berger, J., & Trèche, S. (2009). Effect of the consumption of high energy dense and fortified gruels on energy and nutrient intakes of 6-10-month-old Vietnamese infants. Appetite, 53(2), 233–240. doi:10.1016/j.appet.2009.07.002
   PubMed Web of Science ®Google Scholar
• Wang, S., Nie, S., & Zhu, F. (2016). Chemical constituents and health effects of sweet potato. Food Research International, 89, 90–116. doi:10.1016/j.foodres.2016.08.032
   PubMed Web of Science ®Google Scholar
• WHO/FAO. (2004). Human vitamin and mineral requirements. Report of a joint FAO/WHO consultation, Bangkok, Thailand. Rome: Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO).
   Google Scholar
• World Health Organization. (2013). Mental health action plan 2013-2020. WHO Library Cataloguing-in-Publication DataLibrary Cataloguing-in-Publication Data.
   Google Scholar
• World Health Organization. (2020). Unicef/who/the world bank group joint child malnutrition estimates: Levels and trends in child malnutrition. WHO press. Key Findings of the 2020
   Google Scholar
• Xi, L., Mu, T., & Sun, H. (2015). Preparative purification of polyphenols from sweet potato (ipomoea batatas L.) leaves by AB-8 macroporous resins. Food Chemistry, 172, 166–174. doi:10.1016/j.foodchem.2014.09.039
   PubMed Web of Science ®Google Scholar
• Zhou, L., Lin, X., Abbasi, A. M., & Zheng, B. (2016). Phytochemical contents and antioxidant and antiproliferative activities of selected black and white sesame seeds. BioMed Research International, 2016(2016), 8495630. doi:10.1155/2016/8495630
   PubMedGoogle Scholar