
تعداد نشریات | 163 |
تعداد شمارهها | 6,878 |
تعداد مقالات | 74,135 |
تعداد مشاهده مقاله | 137,881,469 |
تعداد دریافت فایل اصل مقاله | 107,242,842 |
Processing techniques and nutrient retention in complementary foods for older infants and young children | ||
Journal of Food and Bioprocess Engineering | ||
دوره 7، شماره 2، اسفند 2024، صفحه 93-103 اصل مقاله (561.01 K) | ||
نوع مقاله: Review article | ||
شناسه دیجیتال (DOI): 10.22059/jfabe.2025.386057.1190 | ||
نویسنده | ||
Milkesa Feyera* | ||
Food Science and Nutrition Department, Melkassa Agricultural Research, P.O.BOX 436, Adama, Ethiopia. | ||
چکیده | ||
Prevalent malnutrition in older infants and young children is a persistent problem in developing countries. Processing methods like soaking, germination, fermentation, roasting, and extrusion help to retain the nutrient composition, improve digestion, bioavailability, and increase sensory acceptability in complementary food. Complementary food prepared from a desired proportion of cereals, legumes, roots, tubers, fruits, and vegetables is effective in alleviating malnutrition and promoting adequate growth and development in older infants and young children. Narrative literature review approach was employed in the preparation of this review article. Complementary porridge, gruels, soup, and instant flour are the most common types of complementary foods in many countries. Crude protein, fat, fiber, carbohydrate, and energy contents of many complementary porridges, gruels, and instant flours formulated from combinations of cereals, legumes, fruits, vegetables, and tubers were in line with their recommended levels in the complementary food. Micronutrients such as iron and zinc were increased in complementary food due to substitution levels of some legumes, fruits, and tubers. In addition, vitamin C contents of all complementary foods assessed in this review did not meet the dietary reference intake for older infants. This might be attributed to the heat-labile properties of vitamin C during thermal processing. Furthermore, vitamin A contents of complementary foods produced from a combination of soybeans, cooking bananas, and Hungary rice met the dietary reference intake for older infants and young children. Optimum levels of table sugar, refined oil, salt, and some spices with suitable processing methods could be utilized to improve the sensory attributes of complementary food by considering the nature of the raw ingredients. | ||
کلیدواژهها | ||
Processing؛ Protein؛ Energy value؛ Sensory attributes؛ Complementary food | ||
مراجع | ||
Adebayo-Oyetoro, A. O., Olatidoye, O. P., Ogundipe, O. O., Akande, E. A., Feyera JFBE 7(2): 93-103,2024 101 & Isaiah, C. G. (2012). Production and quality evaluation of complementary food formulated from fermented sorghum, walnut and ginger. Journal of Applied Biosciences, 54, 3901-3910. Adeoye, B.K., Chukwunulu, A., Makinde, Y.O., Ngozi, E.O, Ani, I.F. & Ajuzie, N.C. (2018). Quality assessment of complementary food produced using fermentation and roasting methods. American Journal of Food and Nutrition, 6(4), 96-102. Aduke, N. A. (2017). Nutrient composition and sensory evaluation of complementary food made from maize, plantain and soybean blends. International Journal of Current Microbiology and Applied Sciences, 6(12), 5421-5428. Agomoh-Adeoye, Q. C., & Ezenwa, H. C. (2015). Evaluation of Blended Cooking Banana (Musa spp) and Soybean (Glycinemax (L.) Merrill) as Food Complement for Infants. Agribusiness, 3(5-1), 26-29. Agume, A. S. N., Njintang, N. Y., & Mbofung, C. M. F. (2017). Effect of soaking and roasting on the physicochemical and pasting properties of soybean flour. Foods, 6(2), 12. Akinsola, A. O., Idowu, M. A., Babajide, J. M., Oguntona, C. R. B., & Shittu, T. A. (2018). Production and functional property of maize-millet based complementary food blended with soybean. African Journal of Food Science, 12(12), 360-366. Alemu, M. K. (2009). The effect of natural fermentation on some antinutritional factors, minerals, proximate composition and sensory characteristics in sorghum based weaning food. University of Addis Ababa. Anigo, K. M., Ameh, D. A., Ibrahim, S., & Danbauchi, S. S. (2010). Nutrient composition of complementary food gruels formulated from malted cereals, soybeans and groundnut for use in North-western Nigeria. African journal of food science, 4(3), 65-72. Barber, L. I., Obinna-Echem, P. C., & Ogburia, E. M. (2017). Proximate composition micronutrient and sensory properties of complementary food formulated from fermented maize, soybeans and carrot flours. Sky Journal of Food Science, 6(3), 033-039. Bazaz, R., Baba, W. N., & Masoodi, F. A. (2016). Development and quality evaluation of hypoallergic complementary foods from rice incorporated with sprouted green gram flour. Cogent Food & Agriculture, 2(1), 1154714. Behera, S. S., Ray, R. C., Das, U., Panda, S. K., & Saranraj, P. (2019). Microorganisms in fermentation. Essentials in fermentation technology, 1-39. Bell, V., Ferrão, J., Pimentel, L., Pintado, M., & Fernandes, T. (2018). One health, fermented foods, and gut microbiota. Foods, 7(12), 195. Bello, A. A., Gernah, D. I., Ariahu, C. C., & Ikya, J. K. (2020). Physicochemical and sensory properties of complementary foods from blends of malted and non-malted sorghum, soybean and Moringa Oleifera seed flours. Am. J. Food Sci. Technol, 8(1), 1-13. Berhanu, B. (2013). Formulation of Quality Protein Maize Based Nutritionally Improved Complementary Food: The Case of Shebedino woreda, Southern Ethiopia (Doctoral dissertation, MSc. Thesis, College of Agriculture, Hawassa University, Hawassa). Bhandari, N.I.T.A. & Chowdhury, R. (2016). Infant and young child feeding. Proceedings of the Indian National Science Academy, 82(5), 1507-1517. Björklund, K. L., Vahter, M., Palm, B., Grandér, M., Lignell, S., & Berglund, M. (2012). Metals and trace element concentrations in breast milk of first time healthy mothers: a biological monitoring study. Environmental Health,11, 1-8. Blandino, A., Al-Aseeri, M. E., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cereal-based fermented foods and beverages. Food research international, 36(6), 527-543. Bourneow, C., & Toontam, N. (2019). Microbiological quality and some bioactive compounds in relation to sensory profiles during germination of brown-purple-pigmented rice. International food research journal, 26(3), 1011-1021. Butte, N.F. (1996). Energy requirements of infants. European journal of clinical nutrition,50 (Suppl. 1). S24–S36. Castro‐Alba, V., Lazarte, C. E., Perez‐Rea, D., Sandberg, A. S., Carlsson, N. G., Almgren, A., ... & Granfeldt, Y. (2019). Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa. Food Science & Nutrition, 7(12), 3902-3911. Chaiyakul, S., Jangchud, K., Jangchud, A., Wuttijumnong, P., & Winger, R. (2008). Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack. Food Science and Technology, 42(3), 781-787. Codex Alimentarius Commission. (2013). Guidelines on formulated complementary foods for older infants and young children CAC/GL 8‐1991. World Health Organization & Food and Agriculture Organization of the United Nations. Codex CAC/GL 08 (1991). Codex Alimentarius: Guidelines on formulated supplementary foods for older infants and young children (Vol. 4, p. 144). Rome, Italy: FAO/WHO Joint Publications. Dalbhagat, C. G., Mahato, D. K., & Mishra, H. N. (2019). Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review. Trends in Food Science & Technology, 85, 226-240. Dewey, K. G., & Adu‐Afarwuah, S. (2008). Systematic review of the efficacy and effectiveness of complementary feeding interventions in developing countries. Maternal & child nutrition, 4, 24-85. Dewey, K.G. & Brown, K.H. (2003). Update on Technical issues concerning complementary feeding of Young Children in Developing Countries and Implications for Intervention Programs. Food Nutrition Bulletin.24, 5-28. do Nascimento, L. Á., Abhilasha, A., Singh, J., Elias, M. C., & Colussi, R. (2022). Rice germination and its impact on technological and nutritional properties: A review. Rice Science, 29(3), 201-215. Egal, A., & Oldewage-Theron, W. (2020). Extruded food products and their potential impact on food and nutrition security. South African Journal of Clinical Nutrition, 33(4), 142-143. El-Safy, F., Salem, R., & YY, E. M. (2013). The impact of soaking and germination on chemical composition, carbohydrate fractions, digestibility, antinutritional factors and minerals content of some legumes and cereals grain seeds. Alexandria Science Exchange Journal, 34, 499-513. Ezeokeke, C. T., & Onuoha, A. B. (2016). Nutrient composition of cereal (maize), legume (soybean) and fruit (banana) as a complementary food for older infants and their sensory assessment. Journal of Food Science and Engineering, 6, 139-148. FAO. (2008). Soaring Food Prices: Facts, Perspectives, Impacts and Actions Required," background paper prepared for the High-Level Conference on World Food Security: The Challenges of Climate Change and Bioenergy, Rome, June 3-5. Available at www.fao.org/foodclimate/conference/en/. Accessed on Sept.10, 2010. Faso, B. (2011). Nutritional properties of enriched local complementary flours. Advance Journal of Food Science and Technology, 3(1), 31-39. Feyera, M., Abera, S., & Temesgen, M. (2020). Effect of fermentation time and blending ratio on nutrients and some antinutrient composition of complementary flour. European Journal of Food Science and Technology, 8(3), 1-12. Food and Agriculture Organization. (2011). The State of Food Insecurity in the World: How Does International Price Volatility Affect Domestic Economies and Food Insecurity? Rome: Publishing Policy and Support Branch: FAO; Available from: http://www.fao.org/docrep/014/i2330e/i2330e.pdf Forsido, S. F., Duguma, H. T., Lema, T. B., Sturm, B., & Hensel, O. (2019). Nutritional and sensory quality of composite extruded complementary food. Food science & nutrition, 7(2), 882-889. Forsido, S. F., Duguma, H. T., Lema, T. B., Sturm, B., and Hensel, O. (2019). Nutritional and sensory quality of composite extruded complementary food. Food science & nutrition, 7(2), 882-889. Garrow, J.s. (1999). Human Nutrition and dietetics, 10th ed. London, Churchill living stone. Gemede, H.F. (2020). Nutritional and antinutritional evaluation of complementary foods formulated from maize, pea, and anchote flours. Food Science & Nutrition, 8, 2156–2164. Ghavidel, R. A., & Prakash, J. (2007). The impact of germination and dehulling on nutrients, anti-nutrients, in-vitro iron and calcium Feyera JFBE 7(2): 93-103,2024 102 bioavailability and in-vitro starch and protein digestibility of some legume seeds. LWT – Food Science and Technology, 40, 1292–1299. Gibson, R.S., Bailey, K.B. Gibbs, M. & Ferguson, E.L. (2010). A review of phytate, iron, zinc, and calcium concentrations in plant-based complementary foods used in low-income countries and implications for bioavailability. Food and Nutrition Bulletin 31 (2 Suppl), S134–46. Gibson, R.S., Perlas, L. & Hotz, C. (2006). Improving the bioavailability of nutrients in plant foods at the household level. Proceedings of the Nutrition Society, 65(2), 160–168. Hardwick, J., & Sidnell, A. (2014). Infant nutrition–diet between 6 and 24 months, implications for paediatric growth, overweight and obesity. Nutrition Bulletin, 39(4), 354-363. Holzapfel, W.H. (2002). Appropriate starter culture technologies for small scale fermentation in developing countries. International Journal of Food Microbiology, 75, 197-212. Ijarotimi, O.S. (2008). Nutritional composition, microbial status, functional and sensory properties of infant diets formulated from cooking banana fruits (Musa spp, ABB genome) and fermented Bambara groundnut (Vigna subterranean L. Verdc) seeds. Nutrition and Food Science, 38, 325-340. Imtiaz, H., BurhanUddin, M., & Gulzar, M. A. (2011). Evaluation of weaning foods formulated from germinated wheat and mungbean from Bangladesh. African journal of food science, 5(17), 897-903. Jeyakumar, E., & Lawrence, R. (2022). Microbial fermentation for reduction of antinutritional factors. In Current developments in biotechnology and bioengineering (pp. 239-260). Elsevier. Karitha, S., & Parimalavalli, R. (2014). Development and evaluation of extruded weaning foods. Euro. Academic Res. 2(4), 5197-5210. Kemp, S.E., Hollowood, T. & Hort, J. (2009). Sensory Evaluation A Practical Handbook. John Wiley and Sons Ltd, Chichester, West Sussex, U.K. Keyata, E. O., Tola, Y. B., Bultosa, G., & Forsido, S. F. (2021). Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul-Gumuz region, Ethiopia. Heliyon, 7(9). Kinyua, P. M., Mwasaru, M. A., Muinga, R., & Gathambiri, C. (2016). Nutritional composition of Kenyan sorghum-pigeon pea instant complementary food. Journal of Agriculture, Science and Technology, 17(1), 1-12. Lakshmi Devi, N., Shobha, S., Alavi, S., Kalpana, K., & Soumya, M. (2014). Utilization of extrusion technology for the development of millet based complementary foods. Journal of Food Science and Technology, 51, 2845-2850. Laryea, D., Wireko-Manu, F. D., & Oduro, I. (2018). Formulation and characterization of sweetpotato-based complementary food. Cogent Food & Agriculture, 4(1), 1517426. Lopez, H.W., Leenhardt, F., Coudray, C. & Remes, C. (2002). Minerals and phytic acid interactions: Is it a real problem for human nutrition. International Journal Food Science Technology. 37: 727– 739. Marcel, M. R., Chacha, J. S., & Ofoedu, C. E. (2022). Nutritional evaluation of complementary porridge formulated from orange‐fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours. Food Science & Nutrition, 10(2), 536-553. Marete, P. K. (2015). Nutritional and Anti-nutritional Evaluation of Selected Sorghum Varieties and Sorghum–Pigeon Pea Flour Blends for Ready to Eat Complementary Food Product Development (Doctoral dissertation, JKUAT). Martorell, R., Khan, L. K., & Schroeder, D. G. (1994). Reversibility of stunting: epidemiological findings in children from developing countries. European journal of clinical nutrition, 48, S45-57. Metabolism, 1: 149–157. Melese Temesgen. (2018). State of the Art for Development of Optimized Complementary Food in Ethiopia, Research Journal of Food and Nutrition, 2(4), 20-29. Melese Temesgen. (2013). Nutritional Status of Ethiopian Weaning and Complementary Foods: A Review. Open Access Sci Rep 2, 621. Mepba, H.D., Eboh, L. & Nwaojigwa, S.U. (2007). Chemical composition, functional and baking properties of wheat-plantain composite flours. African Journal of Food Agriculture Nutrition and Development, 7(1), 1– 22 Mihafu, F., Laswai, H. S., Gichuhi, P., Mwanyika, S., & Bovell-Benjamin, A. C. (2017). Influence of soaking and germination on the iron, phytate and phenolic contents of maize used for complementary feeding in rural Tanzania. International Journal of Nutrition and Food Sciences, 6(2), 111-117. Motuma Adimasu, Azeb Lelisa & Bekesho Geleta. (2016). Complementary feeding: Review of Recommendations, Feeding Practices, and Adequacy of Homemade Complementary Food Preparations in Developing Countries, Lessons from Ethiopia. Frontiers in Nutrition, 3(41), 1–9. Mridula, D., Goyal, R.K. & Manikantan, M.R. (2008): Effect of roasting on texture, colour and acceptability of pearl millet (pannisetum glaucum) for making Sattu. International Journal of Agricultural Research, 3 (1), 61-68. Nkesiga, J., Anyango, J. O., & Ngoda, P. N. (2022). Nutritional and sensory qualities of extruded Ready-To-Eat baby foods from orangefleshed sweet potato enriched with amaranth seeds, and soybean flour. Research Journal of Food Science and Nutrition, 7(5), 120- 140. Nkhata, S. G., Ayua, E., Kamau, E. H., & Shingiro, J. B. (2018). Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes. Food science & nutrition, 6(8), 2446-2458. Nordic Council of Ministers. (204). Nordic Nutrition Recommendations 2012. Copenhagen: Nordic Council of Ministers, Contract No.: ISBN 978–92–893–2670–4; ISSN 0903–7004. Nout, M.J. & Ngoddy, P.O. (1997). Technological aspects of preparing affordable fermented complementary foods. Food Control, 8, 279-287. Nzewi, D.C. & Egbuonu, A.C. (2011). Effect of boiling and roasting on some anti-nutrient factors of asparagus bean (Vignasesquipedalis) flour. African Journal of Food Science and Technology. 2(3), 075-078. Okoronkwo, N. C., Okoyeuzu, C. F., Eze, C. R., Mbaeyi-Nwaoha, I. E., & Agbata, C. P. (2023). Quality Evaluation of Complementary Food Produced by Solid-State Fermentation of Fonio, Soybean and Orange-Fleshed Sweet Potato Blends. Fermentation, 9(3), 250. Olaniran, A. F., Okonkwo, C. E., Osemwegie, O. O., Iranloye, Y. M., Afolabi, Y. T., Alejolowo, O. O., ... & Badejo, T. E. (2020). Production of a complementary food: Influence of cowpea soaking time on the nutritional, antinutritional, and antioxidant properties of the cassava‐cowpea‐orange‐fleshed potato blends. International Journal of Food Science, 2020(1), 8873341. Olapade, A. A., Babalola, K. A., & Aworh, O. C. (2015). Evaluation of plantain and cowpea blends for complementary foods. Agriculture and Food, 3, 274-288. Ongol, M. P., Nyozima, E., Gisanura, I., & Vasanthakaalam, H. (2013). Effect of germination and fermentation on nutrients in maize flour. Pakistan Journal of Food Sciences, 23, 183–188. Onoja, U. S., Akubor, P. I., Gernar, D. I., & Chinmma, C. E. (2014). Evaluation of complementary food formulated from local staples and fortified with calcium, iron and zinc. Journal of Nutrition and Food Science, 4(6), 1-6. Pareyt, B. & Delcour, J.A. (2008). The Role of Wheat Flour Constituents, Sugar, and Fat in Low Moisture Cereal Based Products: A Review on Sugar-Snap Cookies. Critical Reviews in Food Science and Nutrition, 48 (9): 824-839. Pynaert, I., Armah, C., Fairweather-Tait, S., Kolsteren, P., van Camp, J. & Henauw, S.D. (2006). Iron solubility compared with in vitro digestion–Caco-2 cell culture method for the assessment of iron bioavailability in a processed and unprocessed complementary food for Tanzanian infants (6–12 months). British Journal of Nutrition. 95, 721–726. Rezac, S., Kok, C. R., Heermann, M., & Hutkins, R. (2018). Fermented foods as a dietary source of live organisms. Frontiers in microbiology, 9, 1785. Sandberg, A. S. (2002). In vitro and in vivo degradation of phytate. In Food Phytates, Reddy, N. R. & Sathe, S. K. (eds.) CRC Press, Boca Feyera JFBE 7(2): 93-103,2024 103 Raton, Florida. pp. 139–155. Schlörmann, W., Zetzmann, S., Wiege, B., Haase, N. U., Greiling, A., Lorkowski, S., ... & Glei, M. (2020). Impact of different roasting conditions on sensory properties and health-related compounds of oat products. Food Chemistry, 307, 125548. Shah, F. U. H., Sharif, M. K., Bashir, S., & Ahsan, F. (2019). Role of healthy extruded snacks to mitigate malnutrition. Food Reviews International, 35(4), 299-323. Shelar, G. A., & Gaikwad, S. T. (2019). Extrusion in food processing: An overview. The Pharma Innovation Journal, 8(2), 562-568. Shiriki, D., Igyor, M. A., & Gernah, D. I. (2015). Nutritional evaluation of complementary food formulations from maize, soybean and peanut fortified with Moringa oleifera leaf powder. Food and nutrition sciences, 6(05), 494. Shubham, K., Anukiruthika, T., Dutta, S., Kashyap, A. V., Moses, J. A., & Anandharamakrishnan, C. (2020). Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches. Trends in Food Science & Technology, 99, 58-75. Sindhu, S.C. & Khetarpaul, N. (2001). Probiotic fermentation of indigenous food mixture: Effect on antinutrients and digestibility of starch and protein. Journal of Food Composition and Analysis, 14, 2001, 601-609. Singh, A. K., Rehal, J., Kaur, A., & Jyot, G. (2015). Enhancement of attributes of cereals by germination and fermentation: a review. Critical Reviews in Food Science and Nutrition, 55(11), 1575-1589. Singh, A., Yadav, N. & Sharma, S. (2012). Effect of fermentation on physicochemical properties and in-vitro starch and protein digestibilities of selected cereals. International Journal of Agricultural and Food Science, 2(3): 66-70. Swain, M. R., Anandharaj, M., Ray, R. C., & Parveen Rani, R. (2014). Fermented fruits and vegetables of Asia: a potential source of probiotics. Biotechnology research international, 2014(1), 250424. Tekgül Barut, Y., Çalışkan Koç, G., Rayman Ergün, A., Bozkır, H., & Pandiselvam, R. (2023). Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas. International Journal of Food Science and Technology, 58(1), 482-492. Tufa, M. A., Urga, K., Weledesemayat, G. T., & Mitiku, B. G. (2016). Development and nutritional assessment of complementary foods from fermented cereals and soybean. Journal of Food Science and Nutrition, 2(2), 1-8. USDA. (2012). Nutrition and Your Health: Dietary Guidelines for Americans; US Department of Agriculture: Washington, DC, USA; US Department of Health and Human Services: Washington, DC, USA. Wakil, S.M. & Kazeem, M.O. (2012). Quality assessment of complementary food produced from fermented cereal -legume blends using starters. International Food Research Journal, 19(4): 1679-1685. WFP. (2018). World food program. Nutritional guidance for complementary food. White, J. M., Bégin, F., Kumapley, R., Murray, C., and Krasevec, J. (2017). Complementary feeding practices: Current global and regional estimates. Maternal & child nutrition, 13, e12505. World Health Organisation (WHO). (2003). Feeding and nutrition of infants and young children: Guidelines for the WHO European region with emphasis on the former Soviet Union (European Series 87, p. 296). Denmark: WHO Regional Publications. World Health Organisation. (2015). Guideline: Sugars intake for adults and children. Geneva: World Health Organization; Contract No.: ISBN 978 92 4 154902 8. World Health Organisation/ Food and Agricultural organization. (2004). Human vitamin and mineral requirements. Report of a joint FAO/WHO consultation, Bangkok, Thailand. Rome, Italy: Food and Agriculture Organization of the United Nations (FAO) and World Health Organization. World Health Organization. (2021). Guideline: vitamin A supplementation in infants and children 6-59 months of age. World Health Organization/United Nation Children’s Fund. (1998). Complementary Feeding of Young Children in Developing Countries: A Review of Current Scientific Knowledge. Geneva: WHO Press; Available from: htt p://www.who.int/nutrition/publications/infantfeeding/WHO_NU T_98.1/en/. Yadav, G. P., Dalbhagat, C. G., & Mishra, H. N. (2022). Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded products: A review. Journal of Food Process Engineering, 45(9), e14106. Yaseen T, Yasmeen A, Nasreen Z, Usman S, Ali S, & Shamshad A. (2014). Development and formulation of ready to eat baby food from cereals. Pakistan Journal of Food Sciences, 24(3), 121-125. Yasser, A., Rezaei, K., & Salami, M. (2020). Germinated legumes (mung bean and cowpea) as potential commodities for preparing complementary baby foods. Journal of Food Biosciences and Technology, 10(1), 1-14. Zebdewos, A., Singh, P., Birhanu, G., Whiting, S. J., Henry, C. J., & Kebebu, A. (2015). Formulation of complementary food using amaranth, chickpea and maize improves iron, calcium and zinc content. African Journal of Food, Agriculture, Nutrition and Development, 15(4), 10290-10304. Zewdie, S., Fage, S. G., Tura, A. K., & Weldegebreal, F. (2021). Undernutrition among pregnant women in rural communities in southern Ethiopia. International Journal of Women's Health, 73- 79. Zhang, J., Liu, M., & Zhao, Y. (2022). Recent developments in fermented cereals on nutritional constituents and potential health benefits. Foods, 11(15), 2243. | ||
آمار تعداد مشاهده مقاله: 210 تعداد دریافت فایل اصل مقاله: 107 |