CEREALS

作品数：88被引量：315H指数：7
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Nutritional Characterization of Traditional Foods Based on Millet, Sorghum and Cowpea from the North-Central Region of Burkina Faso
《Food and Nutrition Sciences》2024年第8期681-694,共14页Rasmata Dabo Fatoumata Hama-Ba Serge Samandoulgou Aly Savadogo 
The food and nutrition situation in Burkina Faso, like most developing countries in sub-Saharan Africa, is marked by growing food vulnerability. The majority of local dishes are being abandoned in favor of a minority ...
关键词：CEREALS Legumes FOOD NUTRITIONAL Burkina Faso 
Nutritional and Sensory Properties of Penne-Type Pasta Based on Cereals (Oryza sativa (L.), Digitaria exilis, Pennicetum glaucum), Tubers (Ipomoea batata, Manihot esculenta Crantz), and a Legume (Vigna unguiculata (L.))
《Food and Nutrition Sciences》2024年第5期351-360,共10页Maurice Jean François Sylvestre Lopy Ndèye Fatou Ndiaye Malick Mbengue Mamadou Salif Sow Abdou Diouf 
This study aimed to evaluate the nutritional and sensory characteristics of penne-type pasta produced from locally sourced cereals, tubers, and legumes. To achieve this, we formulated four different types of pasta wit...
关键词：PASTA TUBERS CEREALS Legumes 
Survey of Cereal Consumption Habits in the Community of Djougou, Benin
《Food and Nutrition Sciences》2023年第9期843-863,共21页Mouhamed N. El-Hadji Alassane Moutawakilou J. Kisito Chabi-Sika Agossou D. P. Noumavo Haziz Sina Joseph Dossou Lamine Baba-Moussa Farid Baba-Moussa 
The cereal group occupies a prominent place in the dietary habits of people in northern Benin and there is little recent information on cereal consumption. This study aims to assess the consumption, acquisition and su...
关键词：CEREALS SURVEY Consumption Data Food Safety BENIN 
Certain Aspects of Nutritional Security of People with Gluten-Related Disorders被引量：3
《Food and Nutrition Sciences》2020年第11期1012-1031,共20页Rodica Siminiuc Dinu Țurcanu 
As a consequence of the production of high-yielding cereal varieties per hectare and the considerable increase in gluten consumption, today, consequently, we face a rising epidemic of disorders related to gluten consu...
关键词：Gluten Free Diet Nutritional Deficiencies Nutritional Security CEREALS Food Education 
Formulation, Preparation and Evaluation of Low-Cost Extrude Products Based on Cereals and Pulses被引量：1
《Food and Nutrition Sciences》2014年第14期1333-1340,共8页Mohammad Reza Shadan Kavita Waghray Fahimeh Khoushabi 
Protein-energy malnutrition among children is the major health challenges and it may be related to low nutritional quality of traditional complementary foods and high cost of quality protein-based complementary foods....
关键词：Low Cost EXTRUDED PRODUCTS CEREALS PULSES 
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