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Items: 8

1.

Sensory and nutritional properties of peanut-based beverages: a promising solution for undernutrition in Malawi and possibly beyond.

Gama AP, Mwangwela AM, Gichohi-Wainaina WN, Adhikari K.

J Sci Food Agric. 2020 Jan 20. doi: 10.1002/jsfa.10266. [Epub ahead of print]

PMID:
31960431
2.

Hydrothermally Treated Soybeans Can Enrich Maize Stiff Porridge (Africa's Main Staple) without Negating Sensory Acceptability.

Kalumbi M, Matumba L, Mtimuni B, Mwangwela A, Gama AP.

Foods. 2019 Dec 6;8(12). pii: E650. doi: 10.3390/foods8120650.

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Effect of cowpea flour processing on the chemical properties and acceptability of a novel cowpea blended maize porridge.

Ngoma TN, Chimimba UK, Mwangwela AM, Thakwalakwa C, Maleta KM, Manary MJ, Trehan I.

PLoS One. 2018 Jul 10;13(7):e0200418. doi: 10.1371/journal.pone.0200418. eCollection 2018.

5.

How immediate and significant is the outcome of training on diversified diets, hygiene and food safety? An effort to mitigate child undernutrition in rural Malawi.

Seetha A, Tsusaka TW, Munthali TW, Musukwa M, Mwangwela A, Kalumikiza Z, Manani T, Kachulu L, Kumwenda N, Musoke M, Okori P.

Public Health Nutr. 2018 Apr;21(6):1156-1166. doi: 10.1017/S1368980017003652. Epub 2018 Jan 17.

6.

Glycemic responses to maize flour stiff porridges prepared using local recipes in Malawi.

Mlotha V, Mwangwela AM, Kasapila W, Siyame EW, Masamba K.

Food Sci Nutr. 2015 Oct 7;4(2):322-8. doi: 10.1002/fsn3.293. eCollection 2016 Mar.

7.

Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean-maize blends.

Ng'ong'ola-Manani TA, Ostlie HM, Mwangwela AM, Wicklund T.

Food Sci Nutr. 2014 Nov;2(6):768-85. doi: 10.1002/fsn3.171. Epub 2014 Sep 22.

8.

Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blends.

Ng'ong'ola-Manani TA, Mwangwela AM, Schüller RB, Ostlie HM, Wicklund T.

Food Sci Nutr. 2014 Mar;2(2):114-31. doi: 10.1002/fsn3.82. Epub 2013 Dec 20. Erratum in: Food Sci Nutr. 2014 May;2(3):298.

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