African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Household food processing methods to enhance iron and zinc bioavailability in formulated haricot bean and maize complementary food

Getenesh Berhanu
  • Getenesh Berhanu
  • School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia
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Addisalem Mesfin
  • Addisalem Mesfin
  • School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia
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Afework Kebebu
  • Afework Kebebu
  • School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia
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Susan J Whiting
  • Susan J Whiting
  • College of Pharmacy and Nutrition, University of Saskatchewan, Canada
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Carol J Henry*
  • Carol J Henry*
  • College of Pharmacy and Nutrition, University of Saskatchewan, Canada
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  •  Received: 13 February 2014
  •  Accepted: 25 March 2014
  •  Published: 28 April 2014

How to cite this article

APA /
Berhanu, G., Mesfin A., Kebebu, A., Whiting, S. J., & Henry, C. J. (2014). Household food processing methods to enhance iron and zinc bioavailability in formulated haricot bean and maize complementary food. African Journal of Food Science, 8(4), 190-195.
Chicago /
Getenesh Berhanu, Addisalem Mesfin, Afework Kebebu, Susan J Whiting and Carol J Henry. "Household food processing methods to enhance iron and zinc bioavailability in formulated haricot bean and maize complementary food." African Journal of Food Science 8, no. 4 (2014): 190-195.
MLA /
Getenesh Berhanu, et al. "Household food processing methods to enhance iron and zinc bioavailability in formulated haricot bean and maize complementary food." African Journal of Food Science 8.4 (2014): 190-195.
DOI /
https://doi.org/10.5897/AJFS2014.1141
URL /
https://academicjournals.org/journal/AJFS/article-abstract/640609344279

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This article is published under the terms of the Creative Commons Attribution License 4.0

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