Cargando…

Promotion of Orange-Fleshed Sweet Potato Increased Vitamin A Intakes and Reduced the Odds of Low Retinol-Binding Protein among Postpartum Kenyan Women(1)(2)(3)

Background: Orange-fleshed sweet potato (OFSP) improves vitamin A (VA) status of young children; research with pregnant and lactating women is limited. Objective: We examined the effectiveness of the Mama SASHA (Sweetpotato Action for Security and Health in Africa) program to improve nutrition knowl...

Descripción completa

Detalles Bibliográficos
Autores principales:	Girard, Amy Webb, Grant, Frederick, Watkinson, Michelle, Okuku, Haile Selassie, Wanjala, Rose, Cole, Donald, Levin, Carol, Low, Jan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	American Society for Nutrition 2017
Materias:	Community and International Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5404208/ https://www.ncbi.nlm.nih.gov/pubmed/28404834 http://dx.doi.org/10.3945/jn.116.236406

Ejemplares similares

Phytochemicals in Leaves and Roots of Selected Kenyan Orange Fleshed Sweet Potato (OFSP) Varieties
por: Ooko Abong', George, et al.
Publicado: (2020)

Biochemical and antioxidant properties of cream and orange-fleshed sweet potato
por: Oloniyo, Rebecca Olajumoke, et al.
Publicado: (2021)

The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread
por: Wanjuu, Cecilia, et al.
Publicado: (2018)

Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree
por: Musyoka, Joyce Ndunge, et al.
Publicado: (2018)

Yield stability analysis of orange - Fleshed sweet potato in Indonesia using AMMI and GGE biplot
por: Karuniawan, Agung, et al.
Publicado: (2021)

Effect of sweet potato endogenous amylase activation on in vivo energy bioavailability and acceptability of soy‐enriched orange‐fleshed sweet potato complementary porridges
por: Birungi, Catherine, et al.
Publicado: (2018)

Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread
por: Malavi, Derick, et al.
Publicado: (2022)

Review on nutritional composition of orange‐fleshed sweet potato and its role in management of vitamin A deficiency
por: Neela, Satheesh, et al.
Publicado: (2019)

Chemical Compositions and Antioxidant Properties of Orange Fleshed Sweet Potato Leaves and the Consumer Acceptability in Vegetable Soup
por: Omoba, Olufunmilayo Sade, et al.
Publicado: (2020)

Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)
por: Abano, Ernest
Publicado: (2020)

Essential Mineral Elements and Potentially Toxic Elements in Orange-Fleshed Sweet Potato Cultivated in Northern Ethiopia
por: Lamaro, Gloria Peace, et al.
Publicado: (2023)

Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya
por: Malavi, Derick Nyabera, et al.
Publicado: (2018)

Orange‐fleshed sweet potato (Ipomoea batatas) composite bread as a significant source of dietary vitamin A
por: Awuni, Victoria, et al.
Publicado: (2017)

Effect of ultrasound and steam treatments on bioaccessibility of β-carotene and physicochemical parameters in orange-fleshed sweet potato juice
por: Rios-Romero, Evelyn Alicia, et al.
Publicado: (2021)

Untargeted metabolomics of purple and orange-fleshed sweet potatoes reveals a large structural diversity of anthocyanins and flavonoids
por: Bennett, Alexandra A., et al.
Publicado: (2021)

De Novo Transcriptome Sequencing of the Orange-Fleshed Sweet Potato and Analysis of Differentially Expressed Genes Related to Carotenoid Biosynthesis
por: Li, Ruijie, et al.
Publicado: (2015)

Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects
por: Agbemafle, Isaac, et al.
Publicado: (2020)

Genotype by environment interaction effect on some selected traits of orange-fleshed sweet potato (Ipomoea batatas [L].Lam)
por: Gemechu, Getachew Etana, et al.
Publicado: (2022)

Identification and quantification of anthocyanins in purple-fleshed sweet potato leaves
por: Su, Xiaoyu, et al.
Publicado: (2019)

Comparison of the Proximate Composition, Total Carotenoids and Total Polyphenol Content of Nine Orange-Fleshed Sweet Potato Varieties Grown in Bangladesh
por: Alam, Mohammad Khairul, et al.
Publicado: (2016)

Factors affecting farmers’ willingness and ability to adopt and retain vitamin A-rich varieties of orange-fleshed sweet potato in Mozambique
por: Jenkins, Mica, et al.
Publicado: (2018)

Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours
por: Chikpah, Solomon Kofi, et al.
Publicado: (2020)

Yield stability dataset of new orange fleshed sweet potato (Ipomoea batatas L. (lam)) genotypes in West Java, Indonesia
por: Maulana, Haris, et al.
Publicado: (2020)

Nutritional evaluation of complementary porridge formulated from orange‐fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours
por: Marcel, Mary R., et al.
Publicado: (2021)

Evaluation of Yield and Nutraceutical Traits of Orange-Fleshed Sweet Potato Storage Roots in Two Agro-Climatic Zones of Northern Ethiopia
por: Lamaro, Gloria Peace, et al.
Publicado: (2023)

Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour
por: Tumuhimbise, Gaston Ampek, et al.
Publicado: (2019)

Postharvest quality of two orange‐fleshed sweet potato [Ipomoea batatas (L) Lam] cultivars as influenced by organic soil amendment treatments
por: Atuna, Richard A., et al.
Publicado: (2018)

Chemical Formulation and Characterization of Complementary Foods from Blend of Orange-Fleshed Sweet Potato, Brown Teff, and Dark Red Kidney Beans
por: Araro, Tesfay, et al.
Publicado: (2020)

Erratum to Nutritional evaluation of complementary porridge formulated from orange‐fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours
Publicado: (2022)

Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet
por: Adejuwon, Kikelomo P., et al.
Publicado: (2020)

Fermented Gluten-Free Multi-Grain Cereal Paste Development: The Role of the Orange-Fleshed Sweet Potato (OFSP) as a Dietary Supplement
por: Olaniran, Abiola Folakemi, et al.
Publicado: (2023)

The impact of future climate on orange-fleshed sweet potato production in arid areas of Northern Ethiopia. A case study in Afar region
por: Gloria Peace Lamaro, et al.
Publicado: (2023)

Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds
por: Zacarías-Garcia, Jaime, et al.
Publicado: (2023)

Nutritional composition and acceptability of biscuits fortified with palm weevil larvae (Rhynchophorus phoenicis Fabricius) and orange‐fleshed sweet potato among pregnant women
por: Ayensu, Jessica, et al.
Publicado: (2019)

Protective Effect of Carotenoid Extract from Orange-Fleshed Sweet Potato on Gastric Ulcer in Mice by Inhibition of NO, IL-6 and PGE(2) Production
por: Bae, Ji-Yeong, et al.
Publicado: (2021)

Palm Weevil Larvae (Rhynchophorus phoenicis Fabricius) and Orange-Fleshed Sweet Potato-Enriched Biscuits Improved Nutritional Status in Female Wistar Albino Rats
por: Ayensu, Jessica, et al.
Publicado: (2020)

Effect of blending ratio of wheat, orange fleshed sweet potato and haricot bean flour on proximate compositions, β-carotene, physicochemical properties and sensory acceptability of biscuits’
por: Kindeya, Fieben, et al.
Publicado: (2022)

Optimization of spray-drying parameter for production of better quality orange fleshed sweet potato (Ipomoea batatas L.) powder: Selected physiochemical, morphological, and structural properties
por: Arebo, Medanit Assefa, et al.
Publicado: (2023)

Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors
por: Chikpah, Solomon Kofi, et al.
Publicado: (2023)

Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods
por: Guclu, Gamze, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_i9vc0hdj1nqotc92it36qpdnmv