Improving Weaning Diets Through Germination and Fermentation of Sorghum Grains
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Date
2009-06
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
The Postgraduate School, OOU
Abstract
Malnutrition at the level of the individual child is the product of inadequate food quality and quantity and the effect of illness, usually due to infection. At household level, food technologies of Germination and Fermentation are traditional household level food technologies which can be used to improve weaning practices in developing countries Amylace Rich Flour (ARF) produced by improving feed energy density, while fermentation reduces contamination of feeds with pathogens, and facilitates more frequent child feedings. The main fermenting organisms used are yeasts, mould and bacteria. Lactic acid producing bacteria are responsible for most ferment cereal porridges and drinks and it is these that are most suitable for use as weaning foods.
Description
Keywords
Improved weaning technology, Weaning Diets
Citation
Improving Weaning Diets Through Germination and Fermentation of Sorghum Grains. The Postgraduate School, OOU, Ogun State Nigeria. p193-196