Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB +): a cross-sectional study

Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB +): a cross-sectional study

Abstract Background Legumes enhance food security in developing countries, necessitating an understanding of their properties. This study examined the nutritional, functional, and microbial qualities of legume-based flour blends from Small and Medium Enterprises (SMEs) in Malawi and Zambia. SMEs wer...

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Bibliographic Details
Main Authors: Patrick Ndovie, Smith G. Nkhata, Numeri Geresomo, Robert Fungo, Vincent Nyau, Richard Banda, Justice Munthali, Martha Chizule, Nellie Manda
Format: Article
Language:English
Published: BMC 2025-03-01
Series:BMC Nutrition
Subjects:
Legumes
Flour blends
Proximate analysis
Functional properties
Microbial characteristics
RDA
Online Access:https://doi.org/10.1186/s40795-025-01034-0
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https://doi.org/10.1186/s40795-025-01034-0

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