@article{ajfn2017543,
author={{Soronikpoho, Soro and Elleingand, Eric Fattoh and Fatoumata, Camara and Ernest, Koffi},
title={Evaluation of Nutritive Value of Yam Based Weaning Food Fortified With Soy and Vegetables Minerals Sources},
journal={American Journal of Food and Nutrition},
volume={5},
number={4},
pages={126--135},
year={2017},
url={http://pubs.sciepub.com/ajfn/5/4/3},
issn={2374-1163},
abstract={To make yam (<i>Dioscorea</i><i> </i><i>spp</i>) more useful as low-cost, nutritive weaning food, it has been developed a scheme for processing it into infant flours with a long shelf-life. An attempt was allow to highlight how manufacturing process and the incorporation of soybean (<i>Glycine</i><i> </i><i>max</i>), baobab pulp (<i>Andasonia</i><i> </i><i>digitata</i>), locust pulp or seeds (<i>Parkia</i><i> </i><i>biglobosa</i>) and <i>Cerathoteca</i><i> </i><i>sesamoides</i><i> </i>leaves, modifies nutritive value of formulated infant foods prepared from fermented yam. Nutrient bioavailabilities of the formulations thus prepared were evaluated. In addition, antinutrient content in infant flours has been investigated. The results obtained show that, there is improvement in the nutrient quality of the formulated complementary foods containing malted millet, MCS and MNB. In general infant flours formulated retained an acceptable level on antinutrients content.},
doi={10.12691/ajfn-5-4-3}
publisher={Science and Education Publishing}
}