Development of an Improved Local-Ingredient-Based Complementary Food and Technology Transfer to Rural Housewives

@article{Oudraogo2009DevelopmentOA,
  title={Development of an Improved Local-Ingredient-Based Complementary Food and Technology Transfer to Rural Housewives},
  author={Hermann Zos{\'e} Ou{\'e}draogo and Tahirou Traor{\'e} and Augustin Nawidimbasba Zeba and Sa{\"i}dou Tiemtor{\'e} and Mich{\'e}le Dramaix-Wilmet and Philippe Hennart and Philippe Dr Donnen},
  journal={Food and nutrition bulletin},
  year={2009},
  volume={30 2},
  pages={153-60}
}
BACKGROUND Food technology transfer to rural households, based on local ingredients, is a relevant and sustainable strategy to ensure better nutrition of young children. Objective. To develop an improved mush based on local ingredients and evaluate the potential for transferring its technology to rural housewives. METHODS We developed a flour-based food using Alicom software and performed laboratory trials to evaluate its actual nutritional quality. Then we recruited housewives from each of… CONTINUE READING