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..........................