Nutritional enrichment of traditional complementary foods using underutilized nutritious plant foods in sub-Saharan Africa: their nutritional potential and health benefits: A scopi... by Diriba Chewaka Tura, Tefera Belachew, Dessalegn Tamiru, Kalkidan Hassen Abate

“…Fermentation, germination and roasting were the most processing methods used. In conclusion, the enrichment of TCFs with underutilized plant foods combined with simple processing has proven to enhance the nutritional potential, especially protein and key micronutrients. …”
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