Aspects of nutritional and keeping quality of soybean-maizesorghum ready-to-use foods
Abstract
Utilization of locally available foodstuff in manufacturing ready-to-use foods (RUF) to
address malnutrition has potential of reducing cost and increasing impact in improving
nutrition and health in resource-poor settings. However, RUF made from locally
available foodstuff such as cereals and pulses have not been studied for shelf stability,
fatty acid profile, levels of anti-nutrients and mineral bioavailability. Processing methods
have also not been optimized leading to increased levels of iron in the foods. The extent
and points of such iron contamination have not been established. The objective of this
study was to determine shelf stability, improve essential fatty acid profile, and determine
bioavailability of iron and zinc, and inadvertent iron ~ntry points in soybean-maizesorghum
(SMS) RUF..........................
Citation
M.Sc (Food Science and Technology)Sponsorhip
University of NairobiPublisher
Department of Food Science, Nun-ition and Technology, University of Nairobi