Ruwaida Amod
Biographic Data
| ID | 1802884 |
|---|---|
| NAME | Ruwaida Amod |
| GIVEN NAMES | Ruwaida |
| FAMILY NAME | Amod |
| SIGNATURE | AMOD R |
| AFFILIATIONS | University of KwaZulu-Natal |
| VERIFIED | No |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 1 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2016 |
| LATEST PUBLICATION YEAR | 2016 |
| H-INDEX | 0 |
Acceptance of a Complementary Food based on Provitamin A-Biofortified Maize and Chicken Stew
This study aimed to determine the acceptance of a composite complementary food prepared with provitamin A-biofortified maize and chicken stew by caregivers (n=59) in rural KwaZulu-Natal. Grains of two provitamin A-biofortified maize varieties and a white variety (control) were used as the major ingredient in the composite complementary foods. The sensory acceptability of the complementary foods was rated using a five-point facial hedonic scale. F…
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Acceptance of a Complementary Food based on Provitamin A-Biofortified Maize and Chicken Stew
This study aimed to determine the acceptance of a composite complementary food prepared with provitamin A-biofortified maize and chicken stew by caregivers (n=59) in rural KwaZulu-Natal. Grains of two provitamin A-biofortified maize varieties and a white variety (control) were used as the major ingredient in the composite complementary foods. The sensory acceptability of the complementary foods was rated using a five-point facial hedonic scale. F…
Agriculture Sustainability and Environmental Impact (1 work) · Biofortification (1 work) · Biology (1 work) · Biotechnology (1 work) · Consumer Attitudes and Food Labeling (1 work) · Food Science (1 work) · Medicine (1 work) · Micronutrient (1 work) · Sensory Analysis and Statistical Methods (1 work) · Taste (1 work)