Cereals-based complementary foods are commonly used in resource poor settings in
developing countries. However, they are characterized by poor nutritional quality both in
terms of macro and micro nutrients. This study, ...
In Ethiopia child malnutrition is enormous challenge. Besides preparation and processing
method, one of the major problems associated with macro and micronutrient deficiency in
traditional complementary food is that, it ...
Injera is a fermented and naturally leavened flatbread indigenous to Ethiopia. However,
variation in processing steps results in the difference in the quality of injera, which might even
baked from the same variety of ...