Quality and Safety of Iron Biofortified Bean‐Silverfish Composite Instant Flour for Making Sauce

ABSTRACT Beans are the main source of protein in the diet of many Ugandans, especially rural households, the urban poor, schools, and prisons. Beans are mainly utilized following drying with hardly any value addition and require long preparation times. This study evaluated the nutrition quality and...

Descripció completa

Dades bibliogràfiques

Autors principals:	Khadijah Nakyinsige, Dianah Musabi, Sharon Hooper, Harriet Kebirungi, Eria Gyagenda Maseruka, Geoffrey Ssepuuya, Jason A. Wiesinger, Raymond P. Glahn, Peter Rukundo, Lorraine Weatherspoon, Peter Sonko, Jose Jackson Malete
Format:	Artigo
Idioma:	Inglês
Publicat:	Wiley 2025-03-01
Col·lecció:	Legume Science
Matèries:	beans composite flour extrusion fortification iron silverfish
Accés en línia:	https://doi.org/10.1002/leg3.70027
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!