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Effect of Partial Substitution of Soybean Flour with Cricket Flour on the Nutritional Composition, in Vitro-Protein Digestibility and Functional Properties of Complementary Porridge Flour
(International Journal of Tropical Insect Science, 2021-09-15)
Low quality complementary foods are the leading cause of under nutrition during infancy and childhood. Development of more nutritious complementary foods and enhancement of their nutrient content through cost-effective ...
Nutritional Composition and Sensory Evaluation of Biscuits Fortified with Sorghum (Sorghum bicolor) and Cricket Powder (Acheta domesticus) for Improved Food Security
(Journal of Food Stability, 2023-01-02)
This study aimed at generating knowledge on the nutritional composition and sensory evaluation of biscuits fortified with sorghum flour and cricket powder. Four biscuits samples were formulated by substituting wheat flour ...
Acceptability of Cereal-Cricket Composite Porridge as Influenced by Socio-Economic Factors and Breast-Feeding Status of Mothers and Care-Givers in Siaya County, Kenya
(JOOUST, 2024-01)
The trajectory for widespread integration of edible insects into the human diet is still confronted by low acceptability especially among communities that traditionally or habitually do not consume insects. While the concern ...
Acceptability of Cereal-Cricket Composite Porridge Influenced by Socio-Economic Factors and Breast-Feeding Status of Mothers and Care-givers in Siaya County, Kenya
(African Scholarly Science Communications Trust, 2024-02-29)