...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Plant Foods for Human Nutrition >Knowledge, attitude and usage patterns of fermented and germinated complementary foods in Nigeria
【24h】

Knowledge, attitude and usage patterns of fermented and germinated complementary foods in Nigeria

机译：尼日利亚发酵和发芽辅助食品的知识，态度和使用方式

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

A detailed general information questionnaire was used to elicit information from 400 households in two urban and two rural communities each in Anambra and Enugu states in Nigeria. The results showed that over 85% of the sample population in both states were familiar with fermentation as a food processing method. Only 1.01% was familiar with germination as a processing step in traditional food preparation. Preference (15-54%), cost (4-16%), mother's advice (2-14%) and medical advice (4-5%) in the 4 locations largely influenced choice of foods. The amount of money spent on complementary foods in surveyed families ranged from less than N 100 (US$ 1.11) to more than N 400 ( US$ 4.44) per month. Fermented complementary foods were mostly homemade though some mothers used a variety of commercial complementary foods as well. In general, 86.5-95% of the mothers interviewed had used fermented foods; 13.5% had neither used nor germinated foods. The food most frequently fermented was corn (71.82-86.69%). The period of fermentation varied from less than 1 day to over 3 days, and fermented foods were introduced to infants from 4-6 months after birth mainly as a cultural practice. Other reasons for the use of fermented foods varied from improving taste, helping the child grow, and removing toxins to improving nutrient contents of foods. Fermented foods were stored in buckets covered with water or in a refrigerator. Improved technology in the production of fermented complementary foods will reduce the tedious work involved in processing and improve quality of foods consumed by children.
机译：使用详细的一般信息调查表从尼日利亚阿南布拉州和埃努古州的两个城市社区和两个农村社区的400户家庭中获取信息。结果表明，在这两个州中，超过85％的样本人口熟悉发酵作为一种食品加工方法。在传统食品制备中，只有1.01％的人熟悉发芽这一加工步骤。 4个地点的偏好（15-54％），费用（4-16％），母亲的建议（2-14％）和医疗建议（4-5％）在很大程度上影响了食物的选择。被调查家庭在辅助食品上花费的金额从每月不到100纳尔（1.11美元）到超过400纳尔（4.44美元）不等。发酵辅食大部分是自制的，尽管有些母亲也使用了多种商业辅食。一般而言，接受采访的母亲中有86.5-95％使用过发酵食品。 13.5％既未使用过食品也未发芽食品。最经常发酵的食物是玉米（71.82-86.69％）。发酵时间从不到1天到超过3天不等，发酵食品从出生后4-6个月引入婴儿，主要是作为一种文化习惯。使用发酵食品的其他原因包括改善口味，帮助儿童成长，清除毒素以及改善食品的营养成分。发酵食品存放在装满水的桶中或冰箱中。发酵辅助食品生产技术的改进将减少加工过程中的繁琐工作，并提高儿童食用食品的质量。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号