Working Document Series Open Access Sensory properties and consumer acceptability of nutrient dense porridge from locally available foods for infants in Tanzania M. Marcel · R. Mongi · I. Mukisa · F. Turyashemererwa Childhood under nutrition during the first two years of life has been associated with irreversible harm and is linked to higher rates of morbidity, mortality, impaired cognitive ability and poor school performance in children. Low nutrient… RUF-37128 2016 CC BY 4.0 19 Sep 2017
Working Document Series Open Access Potent inhibitors of iron bioavailability in germinated maize used for complementary feeding in Tanzania A.C. Bovell-Benjamin · H.S. Laswai · F.D. Mihafu Plant based foods are the major staples of diets in developing countries including Tanzania. These foods contain high levels of phytates and polyphenols, the potent inhibitors of iron bioavailability. Frequent intake of these foods exposes… RUF-37122 2016 CC BY 4.0 19 Sep 2017
Working Document Series Open Access Protein nutritional quality of soy fortified complementary flours from Western Kenya E.H. Kamau · C.A. Serrem · F.W. Wamunga Protein Energy Malnutrition accounts for 50% of the annual deaths of children aged below 5 years. Complementary foods for such young children should be protein efficient and nutrient dense. Compositing complementary flours with legumes of … RUF-34147 2014 CC BY 4.0 13 Aug 2015
