Full Length Research Paper
References
Anyango JO, de Kock HL, Taylor JRN (2011). Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis. LWT–Food Sci. Technol. 44: 2126-2133. |
|
Anyango JO, de Kock HL, Taylor JRN (2010). Impact of cowpea addition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum. Food Chem. 124:775-780. |
|
Asma MA, Fadil EBE, Tinay AHE (2006). Development of weaning food from sorghum supplemented with legume and oil seeds. Food Nutr. Bull. 27:26-34. |
|
Awika JM, Rooney LW (2004). Sorghum phytochemicals and their potential impact on human health. Phytochem. 35:1199-1221. |
|
Blandino A, Al-Aseeri ME, Pandiella SS, Cantero D, Webb C (2003). Cereal-based fermented foods and beverages. Food Res. Int. 36:527-543. |
|
Constitution of Kenya (2010). Laws of Kenya. www.kenyalaw.org. Accessed on 11 October 2016. |
|
Dalal S, Beunza JJ, Volmink J, Adebamowo C, Bajunirwe F, Njelekela M, Mozaffarian D, Fawzi W, Willet W, Adami H-O, Holmes MD (2011). Non-communicable diseases (NCDs) in sub-Saharan Africa: what we know now. Int. J. Epidemiol. 40:885-901. |
|
De Groote H, Gunaratna NS, Okuro JO, Wondimu A, Chege CK, Tomlins K (2014). Consumer acceptance of quality protein maize (QPM) in East Africa. J. Sci. Food Agric. 94:3201-3212. |
|
Ejigui J, Savoie L, Marin J, Desrosiers T (2007). Improvement of the nutritional quality of a traditional complementary porridge made of fermented yellow maize (Zea mays): Effect of maize-legume combinations and traditional processing methods. Food Nutr. Bull. 28: 23-34. |
|
FAOSTAT (Food and Agriculture Organization of the United Nations) (2016). Download data – Production – Crops. View. Accessed on 11 October, 2016. |
|
Fardet A (2010). New hypothesis for the health-protective mechanisms of whole grain cereals: what is beyond fibre? Nutr. Res. Rev. 23:65-134. |
|
FTF (Feed the Future) (2011). Kenya FY 2011-2015 Multi-year Strategy. Feed the Future. United States Government. |
|
Franz CMAP, Huch M, Mathara JM, Abriovel H, Benomar N, Reid G, Galvez A, Holzapfel WH (2014). Africa fermented foods and probiotics. Int. J. Food Microbiol. 190:84-96. |
|
Gahlawat P, Sehgal S (1994). In vitro starch and protein digestibility and iron availability in weaning foods as affected by processing methods. Plant Foods Hum. Nutr. 145:165-173. |
|
Gibson RS, Perlas L, Hotz C (2006). Improving the bioavailability of nutrients in plant foods at the household level. Proc. Nutr. Soc. 65:160-168. |
|
Hardy D, Hoelscher DM, Aragaki C, Stevens J, Steffen LM, Pankow JS, Boerwinkle E (2010). Association of glycemic index and glycemic load with risk of incident coronary heart disease among whites and African Americans with and without type 2 diabetes: The atherosclerosis risk in communities study. Ann. Epidemiol. 20:610-616. |
|
Hotz C, Gibson RS (2007). Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets. J. Nutr. 137:1097-1100. |
|
Jespersen L (2003). Occurence and taxonomical characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages. FEMIS Yeast Res. 3:191-200. |
|
Kibatake N, Gimbi DM, Oi Y (2003). Traditional non-alcoholic beverage, Togwa, in East Africa, produced from maize flour and germinated finger millet. Int. J. Food Sci. Nutri. 54:447-455. |
|
Kirui MC, Alakonya AE, Talam KK, Tohru G, Bii CC (2014). Total aflatoxin, fumonisin and deoxynivalenol contamination of busaa in Bomet County, Kenya. Afr. J. Biotechnol. 13:2675-2678. |
|
KNBS (Kenya National Bureau of Statistics) (2016). Population and Housing Census 2009. View. Accessed on 11 October, 2016. |
|
KSC (Kenya Seed Company) (2016). Products. View. Accessed on 25 September, 2016. |
|
Kulwa KBM, Mamiro PS, Kimanya ME, Mziray R, Kolsteren PW (2015). Feeding practices and nutrient content of complementary meals in rural central Tanzania: implications for dietary adequacy and nutritional status. BMC Pediatr. 15:171. |
|
Lertwanawatana P, Frazier RA, Niranjan K (2015). High pressure intensification of cassava resistant starch (RS3) yields. Food Chem. 15:85-93. |
|
Masha GGK, Ipsen R, Petersen MA, Jakobsen M. (1998). Microbiological, rheological and aromatic characteristics of fermented uji (an East African sour porridge). World J. Microbiol. Biotechnol. 14:451-456. |
|
Mckevith B (2004). Nutritional aspects of cereals. British Nutrition Foundation. Nutr. Bull. 29:111-142. |
|
Mlotha V, Mwangwela AM, Kasapila W, Siyame EWP, Masamba K (2016). Glycemic responses to maize flour stiff porridges prepared using local recipes in Malawi. Food Sci. Nutr. 4:322-328. |
|
MoA (2010). National Root and Tuber Crops Policy. Ministry of Agriculture, Livestock and Fisheries, Kenya. |
|
Mokoena MP, Mutanda P, Olaniran AO (2016). Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages. Food Nutr. Res. 60:29630. |
|
Montagnac JA, Davis CR, Tanumihardjo SA (2009a). Processing techniques to reduce toxicity and anti-nutrients of cassava for use as a staple food. Comp. Rev. Food Sci. Food Saf. 8:17-27. |
|
Montagnac JA, Davis CR, Tanumihardjo SA (2009b). Nutritional value of cassava for use as a staple food and recent advances for improvement. Comp. Rev. Food Sci. Food Safety 8:181-194. |
|
Mosha TCE, Bennink MR (2005). Protein digestibility-corrected amino acid scores, acceptability and storage stability of ready-to-eat supplementary foods for pre-school age children in Tanzania. J. Sci. Food Agric. 85:1513-1522. |
|
Mugula JK, Sorhaug T, Stepaniak L (2003). Proteolytic activities in Togwa a Tanzanian fermented food. Int. J. Food Microbiol. 84:1-12. |
|
Muoki PN (2013). Nutritional, rheological and sensory properties of extruded cassava-soy complementary porridges. PhD Thesis. University of Pretoria. P 180. |
|
Ndwiga J, Pittchar P, Musyoka P, Nyagol D, Marechera G, Omanya G, Oluoch M (2013). Integrated Striga Management in Africa Project. Constraints and opportunities of maize production in Western Kenya: a baseline assessment of Striga extent, severity and control technologies. Integrated Striga Management in Africa (ISMA). IITA, Ibadan, Nigeria. P 34. |
|
Nishizawa N, Togawa T, Park K-O, Sato D, Miyakoshi Y, Inagaki K, Ohmori N, Ito Y, Nagasawa T (2009). Dietary Japanese millet protein ameliorates plasma levels of adiponectin, glucose and lipids in type-2 diabetic mice. Biosci. Biotechnol. Biochem. 73:351-360. |
|
Obatolu VA (2002). Nutrient and sensory qualities of extruded malted or unmalted millet/soybean mixture. Food Chem. 76:129-133. |
|
Nuss ET, Tanumihardjo SA (2011). Quality Protein Maize for Africa: closing the protein inadequacy gap in vulnerable populations. Adv. |
|
Nutr. 2:217-224. |
|
Onyango C (2014). Physical properties of dry-milled maize meals and their relationship to the texture of stiff and thin porridge. Afr. J. Food Sci. 8: 435-443. |
|
Onyango C, Henle T, Hofmann T, Bley T (2004a). Production of high energy density fermented uji using a commercial alpha-amylase or by single-screw extrusion. LWT-Food Sci. Technol. 37:401-407. |
|
Onyango C, Bley T, Raddatz H, Henle T (2004b). Flavour compounds in backslop fermented uji (an East African sour porridge). Eur. Food Res. Technol. 218:579-583. |
|
Ouma JO, De Groote H (2011). Maize varieties and production constraints: capturing farmers' perceptions through participatory rural appraisals (PRAs) in eastern Kenya. J. Dev. Agric. Econ. 3:679-688. |
|
Pradeep SR, Guha M (2011). Effect of processing methods on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) extracts. Food Chem. 126:1643-1647. |
|
Pushparaj FS, Urooj A (2014). Antioxidant activity in two pearl millet (Pannisetum typhoideum) cultivars as influenced by processing. Antioxidants. 3:55-66. |
|
Ranganatham V, Nunjundiah IT, Bhattacharya S (2014). Effect of roasting on rheological and functional properties of sorghum flour. Food Sci. Technol. Int. 20:579-589. |
|
Roberts CK, Liu S (2009). Effect of glycemic load on metabolic health and type 2 diabetes mellitus. J. Diab. Sci. Technol. 3:697-704. |
|
Saleh ASM, Zhang Q, Chen J, Shen Q (2013). Millet grains: Nutritional quality, processing and potential health benefits. Comp. Rev. Food Sci. Food Safety 12:81-292. |
|
Smale M, Jayne T (2003) Maize in Eastern and Southern Africa: Seeds of success in retrospect. EPTD Discussion Paper No. 97. International Food Policy Research Institute (IFPRI). |
|
Stefoska-Needham A, Beck EJ, Johnson SK, Tapsell LC (2015). Sorghum: an underutilized cereal whole grain with the potential to assist in the prevention of chronic disease. Food Rev. Int. 31:401-437. |
|
Steinkraus KH (2002). Fermentations in world food processing. Comp. Rev. Food Sci. Food Saf. 1: 23-32. |
|
Thaoge ML, Adams MR, Sibara MM, Watson TG, Taylor JRN, Goyvaerts EM (2003). Production of improved infant porridges from pearl millet using a lactic acid fermentation step and addition of sorghum malt to reduce viscosity of porridges with high protein, energy and solids (30%) content. World J. Microbiol. Biotechnol. 19: 305-310. |
|
Tivana LD, Bvochora JM, Mutukumira AN, Owens JD (2007). A study of heap fermentation process of cassava roots in Nampula Province, Mozambique. J. Root Crops 33:119-128. |
|
Truswell AS (2002). Cereal grain and coronary heart disease. Eur. J. Clin. Nutr. 56: 1-14. |
|
USAID (2010). Staple Foods Value Chain Analysis. Country Report – Kenya. Accessed on 25 September, 2016. |
|
WHO/UNICEF (1998). Complementary feeding of young children in developing countries: A review of current scientific knowledge. WHO/NUT/98.1. Geneva. World Health Organization. |
|
Yessoufou A, Ateqbo JM, Girard A, Prost J, Dramane KL, Moutairou K, Hichami A, Khan NA (2006). Cassava-enriched diet is not diabetogenic rather it aggravates diabetes in rats. Fundam. Clin. Pharmacol. 20:579-586. |
Copyright © 2025 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0