130 related articles for article (PubMed ID: 31817621)
1. Hydrothermally Treated Soybeans Can Enrich Maize Stiff Porridge (Africa's Main Staple) without Negating Sensory Acceptability.
Kalumbi M; Matumba L; Mtimuni B; Mwangwela A; Gama AP
Foods; 2019 Dec; 8(12):. PubMed ID: 31817621
[TBL] [Abstract][Full Text] [Related]
2. Tackling protein-energy under-nutrition among resource-limited people living with HIV/AIDS in Malawi using soybean-enriched maize-based stiff porridge (nsima): A pilot study.
Bhima K; Mtimuni B; Matumba L
Nutr Diet; 2019 Jul; 76(3):257-262. PubMed ID: 31012256
[TBL] [Abstract][Full Text] [Related]
3. Hydrothermally-treated soybean-fortified maize-based
Mtimuni B; Munthali GT; Gama AP; Chiutsi-Phiri G; Geresomo N; Malunga LN; Matumba L
Heliyon; 2023 Jul; 9(7):e17737. PubMed ID: 37449138
[TBL] [Abstract][Full Text] [Related]
4. Glycemic responses to maize flour stiff porridges prepared using local recipes in Malawi.
Mlotha V; Mwangwela AM; Kasapila W; Siyame EW; Masamba K
Food Sci Nutr; 2016 Mar; 4(2):322-8. PubMed ID: 27004122
[TBL] [Abstract][Full Text] [Related]
5. Grain Quality, Provitamin A Carotenoid Profiles, and Sensory Quality of Provitamin A-Biofortified Maize Stiff Porridges.
Beswa D; Siwela M; Amonsou EO; Kolanisi U
Foods; 2020 Dec; 9(12):. PubMed ID: 33371178
[TBL] [Abstract][Full Text] [Related]
6. Acceptability of orange corn-common bean as an alternative to corn-soybean complementary porridge in Malawi.
Gama AP; Matumba L; Munthali J; Namaumbo S; Chimbaza M; Ngoma T; Kammwamba K; Chisapo G; Chilembo M; Meleke N; Chirwa R; Fungo R
J Food Sci; 2022 Jul; 87(7):3163-3172. PubMed ID: 35703569
[TBL] [Abstract][Full Text] [Related]
7. Effect of cowpea flour processing on the chemical properties and acceptability of a novel cowpea blended maize porridge.
Ngoma TN; Chimimba UK; Mwangwela AM; Thakwalakwa C; Maleta KM; Manary MJ; Trehan I
PLoS One; 2018; 13(7):e0200418. PubMed ID: 29990380
[TBL] [Abstract][Full Text] [Related]
8. Consumer acceptability of stiff porridge based on various composite flour proportions of sorghum, maize and cassava.
Bangu NT; Mtebe K; Nzallawahe TS
Plant Foods Hum Nutr; 1994 Dec; 46(4):299-303. PubMed ID: 7716110
[TBL] [Abstract][Full Text] [Related]
9. Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges.
Muoki PN; de Kock HL; Emmambux MN
J Sci Food Agric; 2012 Jun; 92(8):1771-9. PubMed ID: 22246672
[TBL] [Abstract][Full Text] [Related]
10. Influence of maturity, smoking, and drying of fresh maize on sensory acceptability and nutritional content of the developed porridges.
Saka L; Kasapila W; Ng'ong'ola Manani TA; Mlotha V
Food Sci Nutr; 2018 Nov; 6(8):2402-2413. PubMed ID: 30510741
[TBL] [Abstract][Full Text] [Related]
11. Beta-Carotene Retention and Consumer Acceptability of Selected Products Made from Two Provitamin-A Maize Varieties.
Munkhuwa V; Masamba K; Kasapila W
Int J Food Sci; 2023; 2023():5575291. PubMed ID: 38187034
[TBL] [Abstract][Full Text] [Related]
12. Nutritional and sensory evaluation of nutritious porridge prepared using combinations of soy and sorghum grits.
Khetarpaul N; Goyal R; Garg R
Nutr Health; 2004; 17(4):309-15. PubMed ID: 15174738
[TBL] [Abstract][Full Text] [Related]
13. Nutritional and sensory evaluation of tempe-fortified maize-based weaning foods.
Egounlety M; Aworh OC; Akingbala JO; Houben JH; Nago MC
Int J Food Sci Nutr; 2002 Jan; 53(1):15-27. PubMed ID: 11820093
[TBL] [Abstract][Full Text] [Related]
14. Consumer Acceptance and Willingness to Pay for Instant Cereal Products With Food-to-Food Fortification in Eldoret, Kenya.
De Groote H; Mugalavai V; Ferruzzi M; Onkware A; Ayua E; Duodu KG; Ndegwa M; Hamaker BR
Food Nutr Bull; 2020 Jun; 41(2):224-243. PubMed ID: 32174149
[TBL] [Abstract][Full Text] [Related]
15. Sensory quality of marama/sorghum composite porridges.
Kayitesi E; Duodu KG; Minnaar A; de Kock HL
J Sci Food Agric; 2010 Sep; 90(12):2124-32. PubMed ID: 20623711
[TBL] [Abstract][Full Text] [Related]
16. Malian Thick Porridges (tô) of Pearl Millet Are Made Thinner in Urban Than Rural Areas and Decrease Satiety.
Diarra M; Torres-Aguilar P; Hayes AMR; Cisse F; Nkama I; Hamaker BR
Food Nutr Bull; 2022 Mar; 43(1):35-43. PubMed ID: 34670445
[TBL] [Abstract][Full Text] [Related]
17. Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges.
Muoki PN; Kinnear M; Emmambux MN; de Kock HL
J Sci Food Agric; 2015 Mar; 95(4):730-8. PubMed ID: 25042021
[TBL] [Abstract][Full Text] [Related]
18. Monkey orange fruit juice improves the nutritional quality of a maize-based diet.
Ngadze RT; Linnemann AR; Fogliano V; Verkerk R
Food Res Int; 2019 Feb; 116():870-877. PubMed ID: 30717017
[TBL] [Abstract][Full Text] [Related]
19. Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge.
Mezgebo K; Belachew T; Satheesh N
Food Sci Nutr; 2018 Jun; 6(4):891-903. PubMed ID: 29983952
[TBL] [Abstract][Full Text] [Related]
20. Acceptability and safety of novel infant porridges containing lyophilized meat powder and iron-fortified wheat flour.
Pachón H; Domínguez MR; Creed-Kanashiro H; Stoltzfus RJ
Food Nutr Bull; 2007 Mar; 28(1):35-46. PubMed ID: 17718010
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]