{"product_id":"fermented-waening-food-boosts-up-nutritional-density-von-mihiret-kassa","title":"Fermented Waening Food Boosts up Nutritional Density","description":"\u003cp\u003eFermentation has effect on some sensory characteristics of fermented  sorghum gruel. Thus a fermentation period of 12 to 24 hours is recommended for the  production of good quality and sensory characteristics of weaning gruel prepared from  fermented sorghum flour.Weaning mothers should be encouraged to prepare 12 to 24h  fermented sorghum based weaning gruels that may blend with either legumes or milk powder  by adding some amount of sugar. The milk powder or legume would supply the required  proteins and other nutrients while sugar enhances taste and flavor. Such food items may  relatively be available and affordable to low- and middle-economic mothers while still meeting  the nutritional requirements of weaning babies at no exaggerated extra cost. Weaning food  industries should also be encouraged bring into focus the introduction of fermented weaning  foods in Ethiopia.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783847310372\"\u003e\u003ch3\u003eWeaning Food\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9783847310372","offer_id":39476227604573,"sku":"9783847310372","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/a1d11b7e-10f6-4d1d-8416-566c30af2f4a.jpg?v=1759213315","url":"https:\/\/shop.autorenwelt.de\/en\/products\/fermented-waening-food-boosts-up-nutritional-density-von-mihiret-kassa","provider":"Autorenwelt Shop","version":"1.0","type":"link"}