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.

摘要: BackgroundBlends with a cereal–legume ratio of 70:30 have been introduced in many communities for use the preparation complementary foods augmented protein quality. These should meet World Health Organization estimated energy and nutrient needs from foods.ObjectiveTo increase densities availability traditional porridge.MethodsYellow maize was processed by lactic acid fermentation. Peanuts (Arachis hypogea) beans (Phaseolus vulgaris) were germination, roasting, dehulling, combination germination roasting. Blends prepared peanuts cooked into porridges viscosities less than 3,000 cp. Traditional porridge control consisted fermented yellow only. The analyzed their physicochemical nutritional properties.ResultsBlends increased compared (p < .05). maize–pe...