complementary food
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Effect of Processing On Bioavailability of Macronutrients and Minerals in Complementary Food Formulated From Cereals and Supplemented With Legumes
Abstract: Low bioavailability of protein and minerals in plant-based foods has contributed to malnutrition challenge confronting young humans in developing settings. Therefore, roasting, germination, fermentation and boiling were investigated as possible household processing methods that could improve bioavailability of a cereal-based complementary food supplemented with soy bean and groundnut. Standard methods were adopted in evaluating the bioavailability of these nutrients in male weaning albino rat model. The results obtained showed that …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 1, 2021 · pp. 7–14 Read article