What is it about?
Part of this chapter describes some of our work producing extruded food aid porridges.
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Photo by Jean-Philippe Delberghe on Unsplash
Why is it important?
It provides details for producers on some of our findings and experiences related to producing these food aid porridges.
Read the Original
This page is a summary of: Use of Grain Sorghum in Extruded Products Developed for Gluten-free and Food Aid Applications, January 2019, American Society of Agronomy,
DOI: 10.2134/agronmonogr58.2018.0001.
You can read the full text:
Resources
2017 Global Food Systems - New sorghum product improves child nutrition
Video describing the project.
The MFFAPP Tanzania Efficacy Study Protocol: Newly Formulated, Extruded, Fortified Blended Foods for Food Aid
Study design paper.
Complementary Feeding of Sorghum-Based and Corn-Based Fortified Blended Foods Results in Similar Iron, Vitamin A, and Anthropometric Outcomes in the MFFAPP Tanzania Efficacy Study
Manuscripts describe the results of the efficacy study.
Contributors
The following have contributed to this page
