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Stability of L-ascorbate and L-ascorbate 2-phospate in extruded wheat flourShenouda, Moheb Nagib January 2011 (has links)
Digitized by Kansas Correctional Industries
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The nutritional impact of fortified ready-to-eat cereals on the diets of school age childrenJohnson, Carolyn. January 2000 (has links) (PDF)
Thesis--PlanB (M.S.)--University of Wisconsin--Stout, 2000. / Includes bibliographical references.
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The effect of two calcium salts on the bioavailability of calcium, magnesium and iron from breadFoley, Cynthia Sue. January 1979 (has links)
Call number: LD2668 .T4 1979 F64 / Master of Science
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Three studies of nutritional qualities of fortified flourLiu, Lan-Ing Julia. January 1979 (has links)
Call number: LD2668 .T4 1979 L58 / Master of Science
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Effect of NASMohammad, Imtiaz Yar. January 1979 (has links)
Call number: LD2668 .T4 1979 M64 / Master of Science
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A HORCHATA-TYPE BEVERAGE FROM A WHEY/RICE SOLIDS BLEND.Camou, Alicia Judith. January 1984 (has links)
No description available.
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The nutritive value of whole wheat, enriched and non-enriched flour in adequate and inadequate dietsWells, Ruth Irene. January 1948 (has links)
Call number: LD2668 .T4 1948 W4 / Master of Science
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Effect of the proposed NAS fortification policy for cereal grain products on the nutritional value of corn meal mushBalogun, Margaret Bose. January 1978 (has links)
Call number: LD2668 .T4 1978 B35 / Master of Science
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Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potentialWu, Yangsheng. January 1985 (has links)
Call number: LD2668 .T4 1985 W8 / Master of Science
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Nutritional composition and acceptance of a complimentary food made with provitamin A-biofortified maize.Govender, Laurencia. 13 May 2014 (has links)
Introduction: Micronutrient malnutrition has been identified as a serious health problem globally and is on the rise in South Africa. This is evident from the escalating burden of vitamin A deficiency (VAD) in South Africa. Rural infants are the most affected, as their diets often lack micronutrients. Food fortification, vitamin A supplementation and dietary diversity are the strategies that have been employed in South Africa to alleviate VAD. However, these strategies have not been effective, for various reasons. Biofortification is the production of micronutrient dense staple crops to alleviate micronutrient deficiencies. This strategy could complement existing strategies in the alleviation of VAD in South Africa and in other countries, especially in sub-Saharan Africa (SSA), where VAD is prevalent.
Aim: The aim of this study was to investigate the nutritional composition and acceptance of a complementary food (soft porridge) made with provitamin A-biofortified maize by female infant caregivers from the rural areas of Umgungundlovu District of KwaZulu-Natal, South Africa.
Objectives: (i) To evaluate the nutritional composition of soft porridge made with provitamin A-biofortified maize compared to non-biofortified white maize porridge; (ii) To assess the sensory acceptability of soft porridge made with the biofortified maize by black African female infant caregivers of varying age; and (iii) To determine the perceptions of the black African infant caregivers about the biofortified maize relative to the non-biofortified white maize.
Methods: A cross-sectional study was conducted. Grains of two provitamin A-biofortified maize varieties and one white variety (control) were used. Grain and soft porridge of each variety of maize were analysed for their nutritional composition. The sensory acceptability of the porridges were evaluated by black African female infant caregivers, using a five-point facial hedonic scale. Focus group discussions were conducted, using some of the study subjects, to determine their perceptions about the provitamin A-biofortified maize.
Results: The results showed that the grains of the provitamin A-biofortified maize varieties and their soft porridges were more nutritious than the control white variety in terms of energy, fibre, fat, protein, iron, zinc and phosphorus content. The results of the sensory evaluation indicated that there was no significant difference in the sensory acceptability of the biofortified soft porridges and the white maize soft porridge, irrespective of the age of the
sensory evaluation panellists. The female caregivers perceived the biofortified maize as nutritious and health-beneficial and thought that infants would like its unique yellow colour and taste. However, the black African female caregivers perceived the provitamin A-biofortified maize as an animal feed or food for the poor. Nevertheless, the female caregivers expressed a willingness to give their infants porridge made with provitamin A-biofortified maize if it was cheap, readily available and health-beneficial.
Conclusion: This study suggests that provitamin A-biofortified maize has the potential to be used as a complementary food item. Biofortification of maize with provitamin A could be used as a possible complementary strategy to assist in the alleviation of VAD in SSA. Furthermore, the relatively higher energy, fibre, fat, protein, iron, zinc and phosphorus content of the biofortified maize could contribute to the alleviation of protein-energy malnutrition and mineral deficiencies, respectively, which are prevalent in children of SSA. Although the findings of this study, like other previous studies, indicate that there are some negative perceptions about the provitamin A-biofortified maize, this study shows that provitamin A-biofortified maize soft porridge is as acceptable as white maize soft porridge to female infant caregivers from the rural areas of Umgungundlovu District of KwaZulu-Natal, South Africa. The female caregivers are thus likely to accept the biofortified maize for use as an infant complementary food in the form of soft porridge. Further research is recommended to expand the study area and consumer sample size in order to increase the confidence of inferring these results for large rural populations. / Thesis (M.Sc.)-University of KwaZulu-Natal, Pietermaritzburg, 2014.
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