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Research Article

Viscosity, energy density and osmolality of gruels for infants prepared from locally produced commercial flours in some developing countries

Pages 117-125 | Published online: 06 Jul 2009

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Paluku Bahwere, Kate Sadler & Steve Collins. (2009) Acceptability and effectiveness of chickpea sesame-based ready-to-use therapeutic food in malnourished HIV-positive adults. Patient Preference and Adherence 3, pages 67-75.
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Claire Mouquet-Rivier, Christèle Icard-Vernière, Jean-Pierre Guyot, El Hassane Tou, Isabelle Rochette & Serge Trèche. (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, pages 716-729.
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Wilfred Ngaha Damndja, Eric Serge Ngangoum, Clément Saidou & Samira Mohamadou. (2023) Formulation of three infant foods from plantain flour fortified with sesame (Sesamum indicum), Soya bean (Glycine max) and cashew nut (Anacardium occidentale L.). Food Chemistry Advances 3, pages 100313.
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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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Antonina N. Mutoro, Ada L. Garcia, Elizabeth W. Kimani‐Murage & Charlotte M. Wright. (2021) Prevalence and overlap of known undernutrition risk factors in children in Nairobi Kenya. Maternal & Child Nutrition 18:1.
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Emily C. Faerber, Aryeh D. Stein & Amy Webb Girard. (2021) Portion size and consistency as indicators of complementary food energy intake. Maternal & Child Nutrition 17:2.
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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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Julie Mathilde Klang, Stephano Tambo Tene, Fabiola Elsa Matueno Kamdem, Gires Teboukeu Boungo & Hilaire Macaire Womeni. (2020) Optimization using response surface methodology (RSM) of the energy density of flour-based gruels of sweet cassava (Manihot esculenta Crantz) flour: Effect of the addition of two new sprouted rice varieties produced under optimal conditions (Nerica 3 and Nerica L56). NFS Journal 19, pages 16-25.
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Alex Calton, Hairan Ma, Emilia Nordlund, Kaisa Poutanen & Nesli Sozer. (2019) Instant properties of ingredients used for point of consumption production of high-moisture food structures selectively fortified with protein and dietary fibre. Journal of Food Engineering 263, pages 204-212.
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Stephano Tambo Tene, Julie Mathilde Klang, Serge Cyrille Ndomou Houketchang, Hermann Arantes Kohole Foffe & Hilaire Macaire Womeni. (2019) Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels. Journal of Food Processing and Preservation 43:9.
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Sara Dimaria, Hélène Schwartz, Christèle Icard-Vernière, Christian Picq, Noël Zagre & Claire Mouquet-Rivier. (2018) Adequacy of Some Locally Produced Complementary Foods Marketed in Benin, Burkina Faso, Ghana, and Senegal. Nutrients 10:6, pages 785.
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Omolara R. Adegbanke, Toluwase A. Dada, Stephen A. Akinola & Temitope Akintuyi. (2018) Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut. Food Science & Nutrition 6:2, pages 307-317.
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Ernest Teye, Robert Agbemafle & Francis Lamptey. (2018) Development and Examination of Sweet Potato Flour Fortified with Indigenous Underutilized Seasonal Vegetables. Beverages 4:1, pages 5.
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A Usman Mohammed, K Bolade Mathew & James Samaila. (2016) Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max). African Journal of Food Science 10:8, pages 112-121.
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Devika J. Suri, Kwaku Tano-Debrah & Shibani A. Ghosh. (2014) Optimization of the Nutrient Content and Protein Quality of Cereal?Legume Blends for Use as Complementary Foods in Ghana. Food and Nutrition Bulletin 35:3, pages 372-381.
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Nguyen Van Hoan, Pham Van Phu, Bertrand Salvignol, Jacques Berger & Serge Trèche. (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, pages 233-240.
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Kim F. Michaelsen, Camilla Hoppe, Nanna Roos, Pernille Kaestel, Maria Stougaard, Lotte Lauritzen, Christian Mølgaard, Tsinuel Girma & Henrik Friis. (2009) Choice of Foods and Ingredients for Moderately Malnourished Children 6 Months to 5 Years of Age. Food and Nutrition Bulletin 30:3_suppl3, pages S343-S404.
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Kathryn G. Dewey. (2009) Formulations for Fortified Complementary Foods and Supplements: Review of Successful Products for Improving the Nutritional Status of Infants and Young Children. Food and Nutrition Bulletin 30:2_suppl2, pages S239-S255.
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L.T. Songré-Ouattara, C. Mouquet-Rivier, C. Icard-Vernière, I. Rochette, B. Diawara & J.P. Guyot. (2009) Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut. International Journal of Food Microbiology 130:3, pages 258-264.
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Rati Jani, S.A. Udipi & P.S. Ghugre. (2009) Mineral content of complementary foods. The Indian Journal of Pediatrics 76:1, pages 37-44.
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Shanshan Li, Francis A. K. Tayie, Melissa F. Young, Torbert Rocheford & Wendy S. White. (2007) Retention of Provitamin A Carotenoids in High β-Carotene Maize (Zea mays) During Traditional African Household Processing. Journal of Agricultural and Food Chemistry 55:26, pages 10744-10750.
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Victor O Owino, Moses Sinkala, Beatrice Amadi, Andrew M Tomkins & Suzanne M Filteau. (2007) Acceptability, storage stability and costing of α‐amylase‐treated maize–beans–groundnuts–bambaranuts complementary blend. Journal of the Science of Food and Agriculture 87:6, pages 1021-1029.
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Jeanne Ejigui, Laurent Savoie, Johanne Marin & Thérèse Desrosiers. (2007) Improvement of the Nutritional Quality of a Traditional Complementary Porridge Made of Fermented Yellow Maize ( Zea Mays): Effect of Maize–Legume Combinations and Traditional Processing Methods . Food and Nutrition Bulletin 28:1, pages 23-34.
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Thi Thanh Thuy Nguyen, Jean-Pierre Guyot, Christèle Icard-Vernière, Isabelle Rochette & Gérard Loiseau. (2007) Effect of high pressure homogenisation on the capacity of Lactobacillus plantarum A6 to ferment rice/soybean slurries to prepare high energy density complementary food. Food Chemistry 102:4, pages 1288-1295.
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E.H. Tou, J.P. Guyot, C. Mouquet-Rivier, I. Rochette, E. Counil, A.S. Traoré & S. Trèche. (2006) Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso. International Journal of Food Microbiology 106:1, pages 52-60.
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