ArticleFood science & nutrition2022
Optimization of nutritional and functional qualities of local complementary foods of southern Ethiopia using a customized mixture design.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Selection of the best method for inherent tannin reduction and high nutrient retention.The Onderstepoort journal of veterinary research · 2026Article
- Alginate oligosaccharides in the food industry: emerging functional roles, health benefits, and technological applications - Review.Food chemistry: X · 2025Review
- Effects of blending ratio variation on macronutrient compositions and sensory acceptability of dabi teff-field pea-based novel composite complementary flours.Food science & nutrition · 2024Article
- Energy, protein and iron densities of dabi teff-field pea-based optimised novel complementary flour and its contribution to daily energy and nutrients demand by 6-23-month-old children.The British journal of nutrition · 2024Article
- Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup.International journal of food science · 2024Article
- Article
- Optimization of a formula to develop iron-dense novel composite complementary flour with a reduced phytate/minerals molar ratio fromFrontiers in nutrition · 2023Article
- Processing and optimisation of complementary food blends from roasted pearl millet (Journal of food science and technology · 2022Article
- Optimization of nutritional and functional qualities of local complementary foods of southern Ethiopia using a customized mixture design.Food science & nutrition · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Commercially produced complementary foods are inaccessible to rural households in Ethiopia. This study aimed to optimize the nutritional and functional properties of local complementary foods using flours of the following locally available crops: maize, red kidney bean,
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Registered trials
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