Anthony N Mutukumira
Biographic Data
| ID | 7986779 |
|---|---|
| NAME | Anthony N Mutukumira |
| GIVEN NAMES | Anthony N |
| FAMILY NAME | Mutukumira |
| SIGNATURE | MUTUKUMIRA A N |
| AFFILIATIONS | Massey University |
| ORCID | 0000-0003-3189-2120 |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 2 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2001 |
| LATEST PUBLICATION YEAR | 2011 |
| H-INDEX | 0 |
A household‐level sweet potato‐based infant food to complement vitamin A supplementation initiatives
Vitamin A deficiency (VAD) prevalence in Sub-Saharan Africa is high in spite of vitamin A supplementation programmes among children in most countries. Plant-based complementary foods remain the key source of nutrients in addition to breast milk for infants in lower income countries. Cereal-legume blends are superior in protein and energy densities compared with maize, millet or sorghum-only porridge. However, unfortified cereal-legume and cereal-…
Comparison of sensory characteristics of traditional Zimbabwean non‐alcoholic cereal beverages, masvusvu and mangisi with mahewu , a commercial cereal product
A sensory evaluation was performed to characterise the acceptability of home made masvusvu and mangisi in comparison with commercial instant and fermented mahewu. These products are all non‐alcoholic Zimbabwean beverages prepared from cereals. It was found that the flavour of masvusvu was of good quality (X > c(β)) compared to that of instant mahewu (X c(β)) compared to that of instant and fermented mahewu which were found to be of low quality (X…
No prominent works on this page.
Comparison of sensory characteristics of traditional Zimbabwean non‐alcoholic cereal beverages, masvusvu and mangisi with mahewu , a commercial cereal product
A sensory evaluation was performed to characterise the acceptability of home made masvusvu and mangisi in comparison with commercial instant and fermented mahewu. These products are all non‐alcoholic Zimbabwean beverages prepared from cereals. It was found that the flavour of masvusvu was of good quality (X > c(β)) compared to that of instant mahewu (X c(β)) compared to that of instant and fermented mahewu which were found to be of low quality (X…
A household‐level sweet potato‐based infant food to complement vitamin A supplementation initiatives
Vitamin A deficiency (VAD) prevalence in Sub-Saharan Africa is high in spite of vitamin A supplementation programmes among children in most countries. Plant-based complementary foods remain the key source of nutrients in addition to breast milk for infants in lower income countries. Cereal-legume blends are superior in protein and energy densities compared with maize, millet or sorghum-only porridge. However, unfortified cereal-legume and cereal-…
Food Science (2 works) · African Botany and Ecology Studies (1 works) · Agronomy (1 works) · Biology (1 works) · Biotechnology (1 works) · Chemistry (1 works) · Child Nutrition and Feeding Issues (1 works) · Child Nutrition and Water Access (1 works) · Fermentation (1 works) · Flavour (1 works)