Nutrient Content of Complementary Foods Based on Processed and Fermented Sorghum, Groundnut, Spinach, and Mango:

摘要: BackgroundMany African mothers use gruels made of maize and sorghum as complementary foods for their infants because they cannot afford the cost nutritionally superior commercial weaning foods.ObjectiveTo improve nutritional quality traditional used children between six months five years in northern part Cameroon.MethodsSorghum grains were processed by dehulling, sprouting, dehulling cooking, sprouting then fermented using Saccharomyces cerevisae tested quality. The samples analyzed nutrient composition digestibility proteins carbohydrates.ResultsThe resulting products showed a significant reduction antinutritional factors (e.g., phenolic compounds phytates). In addition, germination improved vitro carbohydrates. These effects enhanced fermentation flour, regardless how pre...