ArticleFood science & nutrition2021
Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum-Soybean-Orange flesh Sweet Potato Complementary Diet.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 36 citations in OpenAlex.
- Phenolic Composition, Functional Groups, In Vitro Bioactivities, and Techno-Functional Properties of Whole and Composite Bioprocessed Flours From Cowpea, Sorghum and Orange-Fleshed Sweet Potato.Journal of food science · 2025Article
- Effects of whole nutritional formula foods on nutritional improvement and intestinal flora in malnourished rats.Food science & nutrition · 2024Article
- Effect of fermentation, malting and ultrasonication on sorghum, mopane worm andFrontiers in nutrition · 2024Article
- The Potential of Fermented Water Spinach Meal as a Fish Meal Replacement and the Impacts on Growth Performance, Reproduction, Blood Biochemistry and Gut Morphology of Female Stinging Catfish (Life (Basel, Switzerland) · 2023Article
- Growth performance, biochemical and haematological parameters of BALB/c mice fed on staple grains and bee larvae (Heliyon · 2022Article
- Investigation of the possibility of fermentation of red grape juice and rice flour byFood science & nutrition · 2021Article
- Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum-Soybean-Orange flesh Sweet Potato Complementary Diet.Food science & nutrition · 2021Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The protein quality of complementary foods developed from fermented and unfermented sorghum, soybeans, and orange-fleshed sweet potato (OFSP) flour blends was evaluated using rat model. The test diet was as follows: UF2: unfermented sorghum (56%), soybean (17%), and OFSP (27%); UF3: unfermented sorghum (59%), soybean (31%), and OFSP (10%); F2: fermented sorghum (56%), soybean (17%), and OFSP (27%); and F3: fermented sorghum (59%), soybean (31%), and OFSP (10%), while cerelac served as positive control, corn starch (basal diet), and
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.