165 related articles for article (PubMed ID: 8574862)
1. Feeding of lactic acid-fermented high nutrient density weaning formula in paediatric settings in Ghana and Nigeria: acceptance by mother and infant and performance during recovery from acute diarrhoea.
Mensah P; Ndiokwelu CI; Uwaegbute A; Ablordey A; van Boxtel AM; Brinkman C; Nout MJ; Ngoddy PO
Int J Food Sci Nutr; 1995 Nov; 46(4):353-62. PubMed ID: 8574862
[TBL] [Abstract][Full Text] [Related]
2. Improvement of the nutritional quality of a traditional complementary porridge made of fermented yellow maize (Zea mays): effect of maize-legume combinations and traditional processing methods.
Ejigui J; Savoie L; Marin J; Desrosiers T
Food Nutr Bull; 2007 Mar; 28(1):23-34. PubMed ID: 17718009
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. A preliminary study on the use of tempe-based formula as a weaning diet in Nigeria.
Osundahunsi OF; Aworh OC
Plant Foods Hum Nutr; 2002; 57(3-4):365-76. PubMed ID: 12602942
[TBL] [Abstract][Full Text] [Related]
5. Dietary management of acute diarrhoea in children: effect of fermented and amylase-digested weaning foods on intestinal permeability.
Willumsen JF; Darling JC; Kitundu JA; Kingamkono RR; Msengi AE; Mduma B; Sullivan KR; Tomkins AM
J Pediatr Gastroenterol Nutr; 1997 Mar; 24(3):235-41. PubMed ID: 9138166
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Survival and growth of acid-adapted and unadapted Shigella flexneri in a traditional fermented Ghanaian weaning food as affected by fortification with cowpea.
Tetteh GL; Sefa-Dedeh SK; Phillips RD; Beuchat LR
Int J Food Microbiol; 2004 Jan; 90(2):189-95. PubMed ID: 14698100
[TBL] [Abstract][Full Text] [Related]
8. Contribution to the improvement of a porridge made with fermented maize: effect of selected foods and lemon on energy density, pH, viscosity and nutritional quality.
Ejigui J; Desrosiers T
Int J Food Sci Nutr; 2011 Aug; 62(5):484-97. PubMed ID: 21366382
[TBL] [Abstract][Full Text] [Related]
9. Fermentation of cereals for reduction of bacterial contamination of weaning foods in Ghana.
Mensah PP; Tomkins AM; Drasar BS; Harrison TJ
Lancet; 1990 Jul; 336(8708):140-3. PubMed ID: 1973473
[TBL] [Abstract][Full Text] [Related]
10. The effects of fermentation and/or vacuum flask storage on the presence of coliforms in complementary foods prepared for Ghanaian children.
Kimmons JE; Brown KH; Lartey A; Collison E; Mensah PP; Dewey KG
Int J Food Sci Nutr; 1999 May; 50(3):195-201. PubMed ID: 10627835
[TBL] [Abstract][Full Text] [Related]
11. Infant weaning practices of some Tiv women resident in Makurdi, Nigeria.
Igbedioh SO; Ogbeni AO; Adole GM
Nutr Health; 1996; 11(1):13-28. PubMed ID: 8817581
[TBL] [Abstract][Full Text] [Related]
12. Complementary foods in Jamaica: viscosity, energy density and feeding practices.
Gardne JM; Walker SP; Gavin KA; Ashworth A
Public Health Nutr; 2002 Apr; 5(2):295-302. PubMed ID: 12020381
[TBL] [Abstract][Full Text] [Related]
13. Infant feeding practices.
Marlin DW; Picciano MF; Livant EC
J Am Diet Assoc; 1980 Dec; 77(6):668-76. PubMed ID: 7440862
[TBL] [Abstract][Full Text] [Related]
14. Nutrient content and survival of selected pathogenic bacteria in kenkey used as a weaning food in Ghana.
Annan-Prah A; Agyeman JA
Acta Trop; 1997 Apr; 65(1):33-42. PubMed ID: 9140512
[TBL] [Abstract][Full Text] [Related]
15. Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal.
Plahar WA; Nti CA; Annan NT
Plant Foods Hum Nutr; 1997; 51(4):365-80. PubMed ID: 9650729
[TBL] [Abstract][Full Text] [Related]
16. Optimization of the nutrient content and protein quality of cereal-legume blends for use as complementary foods in Ghana.
Suri DJ; Tano-Debrah K; Ghosh SA
Food Nutr Bull; 2014 Sep; 35(3):372-81. PubMed ID: 25902596
[TBL] [Abstract][Full Text] [Related]
17. Energy and nutrient intake increased by 47-67% when amylase was added to fortified blended foods-a study among 12- to 35-month-old Burkinabe children.
Kampstra NA; Van Hoan N; Koenders DJPC; Schoop R; Broersen BC; Mouquet-Rivier C; Traoré T; Bruins MJ; de Pee S
Matern Child Nutr; 2018 Jan; 14(1):. PubMed ID: 28466569
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Infant feeding practices, socio-economic conditions and diarrhoeal disease in a traditional area of urban Ilorin, Nigeria.
Oni GA
East Afr Med J; 1996 May; 73(5):283-8. PubMed ID: 8756027
[TBL] [Abstract][Full Text] [Related]
20. Breast-feeding, diarrhoea and sanitation as components of infant and child health: a study of large scale survey data from Ghana and Nigeria.
Ahiadeke C
J Biosoc Sci; 2000 Jan; 32(1):47-61. PubMed ID: 10676059
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]