Effect of soy fortification on the quality of Mkarango a traditional Kenyan fermented maize meal snack

This study aimed at improving the quality and nutrient density of a Kenyan fermented maize meal snack (mkarango) through soy fortification to alleviate protein‐energy malnutrition (PEM) in children. Nine variations of the snack were prepared by replacing 0, 30, and 50% maize with soy and fermenting...

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Detalles Bibliográficos
Autores principales: Rapando, Prisca Linda, Serrem, Charlotte Atsango, Serem, Dorcas Jepkorir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500778/
https://www.ncbi.nlm.nih.gov/pubmed/32994961
http://dx.doi.org/10.1002/fsn3.1798

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500778/
https://www.ncbi.nlm.nih.gov/pubmed/32994961
http://dx.doi.org/10.1002/fsn3.1798

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