ArticleJournal of food science2026
Developing Indigenous Plant-Enriched Yogurt to Enhance Iron Solubility-A Collaboration With Senegalese Women Farmers.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
This study utilized collaborations with Senegalese women farmers to investigate the impact of lactic acid bacteria (LAB) fermentation of sorghum, baobab, and milk on nutritional and sensory qualities for plant-enriched yogurt. Using a simplex lattice mixture design, five samples of varying weight ratios of sorghum/baobab (17.5/32.5-47.5/2.5, w.b.) were prepared by mixing sorghum/baobab blend (50 g, w.b.), milk (500 mL), Lactobacillus bulgaricus species and Streptococcus thermophilus species, and fermenting at 40°C for 9 h. After only fermenting milk, one Control was prepared by adding sorghum/baobab (32.5/17.5). The samples were evaluated for pH, texture, LAB count, and iron solubility after simulated digestion. A total of 125 panelists, including 32 Africans, evaluated the samples flavored with bananas after fermentation, using a nine-point hedonic scale and check-all-that-apply (CATA) method. Data were analyzed using variance analysis, least significant difference test, agglomerative hierarchical clustering, and Fisher's exact test. All samples had a pH below 4.6 and a LAB count of 10
Indexed as
Identifiers
What OpenQuestion holds
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.