Production of nutrient-enhanced millet-based composite flour using skimmed milk powder and vegetables.

Millet flour germination skimmed milk vegetables

Journal

Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473

Informations de publication

Date de publication:
Jan 2019
Historique:
received: 08 05 2018
revised: 13 07 2018
accepted: 20 07 2018
entrez: 26 1 2019
pubmed: 27 1 2019
medline: 27 1 2019
Statut: epublish

Résumé

The aim of this study was to develop a nutrient-enhanced millet-based composite flour incorporating skimmed milk powder and vegetables for children aged 6-59 months. Two processing methods were tested to optimize nutrient content and quality of millet-based composite flour, namely germination for 0, 24 and 48 hr and roasting at 80, 100, and 140°C. The amount of ingredients in the formulation was determined using Nutri-survey software. Germinating millet grains for 48 hr at room temperature significantly (

Identifiants

pubmed: 30680156
doi: 10.1002/fsn3.777
pii: FSN3777
pmc: PMC6341147
doi:

Types de publication

Journal Article

Langues

eng

Pagination

22-34

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Auteurs

Gerald Tumwine (G)

School of Food Technology, Nutrition and Bioengineering College of Agricultural and Environmental Sciences Makerere University Kampala Uganda.

Abel Atukwase (A)

School of Food Technology, Nutrition and Bioengineering College of Agricultural and Environmental Sciences Makerere University Kampala Uganda.

Gaston A Tumuhimbise (GA)

School of Food Technology, Nutrition and Bioengineering College of Agricultural and Environmental Sciences Makerere University Kampala Uganda.

Francis Tucungwirwe (F)

Value Addition Institute Kampala Uganda.

Anita Linnemann (A)

Department of Agrotechnology and Food Sciences Subdivision of Food Quality and Design Wageningen The Netherlands.

Classifications MeSH