Improving Weaning Diets Through Germination and Fermentation of Sorghum Grains

Simple item page
dc.contributor.authorOkhiria, Adebimpe O.
dc.date.accessioned2019-10-17T09:02:04Z
dc.date.available2019-10-17T09:02:04Z
dc.date.issued2009-06
dc.description.abstractMalnutrition 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.en_US
dc.identifier.citationImproving Weaning Diets Through Germination and Fermentation of Sorghum Grains. The Postgraduate School, OOU, Ogun State Nigeria. p193-196en_US
dc.identifier.issn2006-7534
dc.identifier.urihttp://repository.elizadeuniversity.edu.ng/handle/20.500.12398/580
dc.language.isoenen_US
dc.publisherThe Postgraduate School, OOUen_US
dc.subjectImproved weaning technologyen_US
dc.subjectWeaning Dietsen_US
dc.titleImproving Weaning Diets Through Germination and Fermentation of Sorghum Grainsen_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Improving Weaning Diets Through Germination and Fermentation of Sorghum Grains.pdf
Size:
832.79 KB
Format:
Adobe Portable Document Format
Description:
Article full-text
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.61 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Research Articles in Hotel Management and Tourism