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International Journal of Food Sciences and Nutrition Volume 48, 1997 - Issue 6
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Original Article

Optimising viscosity and energy density of maize porridges for child weaning in developing countries

Joyce K. Kikafunda Department of Food Science &Technology, Makerere University, PO Box 7062, Kampala, Uganda
,
Ann F. Walker Department of Food Science & Technology, The University of Reading, Whiteknights, Reading, RG6 6AP, UK
&
Savitri Abeyasekera Department of Applied Statistics, University of Reading, Earley GateReading, RG6 6FN, UK
Pages 401-409 | Published online: 06 Jul 2009

Citations (12)

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Read on this site (1)

JoyceK. Kikafunda, Loy Abenakyo & FredB. Lukwago. (2006) Nutritional and Sensory Properties of High Energy/Nutrient Dense Composite Flour Porridges from Germinated Maize and Roasted Beans for Child-Weaning in Developing Countries: A Case for Uganda. Ecology of Food and Nutrition 45:4, pages 279-294.
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Articles from other publishers (11)

Francis Kweku Amagloh. (2022) Sweetpotato-based infant foods produce porridge with lower viscosity and aflatoxin level than cereal-based complementary blends. PLOS ONE 17:10, pages e0275593.
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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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Agnes Nabubuya, Agnes Namutebi, Yusuf Byaruhanga, Reidar B. Schuller, Judith Narvhus & Trude Wicklund. (2017) Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases. Food Science & Nutrition 5:6, pages 1072-1078.
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Irene Stuart Torrie de Carvalho, Yvonne Granfeldt, Ann‐Charlotte Eliasson & Petr Dejmek. (2013) Predictability of the consistency of porridges using different methods to measure flour swelling. Starch - Stärke 66:1-2, pages 199-207.
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W. Adenuga. (2010) Nutritional and Sensory Profiles of Sweet Potato Based Infant Weaning Food Fortified with Cowpea and Peanut. Journal of Food Technology 8:5, pages 223-228.
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Joyce K Kikafunda, Fred B Lukwago & Florence Turyashemererwa. (2009) Anaemia and associated factors among under-fives and their mothers in Bushenyi district, Western Uganda. Public Health Nutrition 12:12, pages 2302-2308.
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Nelson K.O. Ojijo & Eyal Shimoni. (2008) Minimization of cassava paste flow properties using the ‘Farris effect’. LWT - Food Science and Technology 41:1, pages 51-57.
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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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Theobald CE Mosha & Maurice R Bennink. (2005) Protein digestibility‐corrected amino acid scores, acceptability and storage stability of ready‐to‐eat supplementary foods for pre‐school age children in Tanzania. Journal of the Science of Food and Agriculture 85:9, pages 1513-1522.
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Theobald C.E. Mosha, Maurice R. Bennink & Perry K.W. NG. (2005) Nutritional Quality of Drum-processed and Extruded Composite Supplementary Foods. Journal of Food Science 70:2, pages C138-C144.
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J. H. MUYONGA, R. S. RAMTEKE & W. E. EIPESON. (2001) PREDEHYDRATION STEAMING CHANGES PHYSICOCHEMICAL PROPERTIES OF UNRIPE BANANA FLOUR. Journal of Food Processing and Preservation 25:1, pages 35-47.
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