Concepedia

Improvement of the Nutritional Quality of a Traditional Complementary Porridge Made of Fermented Yellow Maize (<i>Zea Mays):</i> Effect of Maize–Legume Combinations and Traditional Processing Methods

Jeanne Ejigui, Laurent Savoie, Johanne Marin ., T. Desrosiers

Food and Nutrition Bulletin · 2007 · 32 citations · 19 references

DOI

Abstract

Maize-legume blends can efficiently improve the nutritional quality of traditional porridge. Peanuts are the best legume complements.

References

19

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, , +9

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David Pelletier, Edward A. Frongillo, Dirk G. Schroeder et al. · PubMed · 1995 · 780 citations

An in vitro method for estimation of iron availability from meals

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Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

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Grain quality of common beans

Ricardo Bressani · Food Reviews International · 1993 · 180 citations

, , +5