Kebebu, A.Whiting, S.J.Dahl, W.J.Henry, Carol2013-11-292013-11-2920132013-06Kebebu, A., Whiting, S.J., Dahl, W.J., & Henry, C.J. (2013). Formulation of a complementary food fortified with broad beans (Vicia faba) in Southern Ethiopia. Africa Journal of Food, Agriculture, Nutrition and Development (AJFAND), 13(3), 7789-7803.1684-5374http://hdl.handle.net/10625/52215http://www.ajfand.net/Volume13/No3/Afework13035.pdfThe formulation of a broad bean-containing porridge produced a higher protein food with acceptable sensory characteristics when compared to the customary cereal-based porridge of the Titecha kebele region of Ethiopia. Participant children and mothers preferred the taste of the 10% broad bean porridge. This study demonstrated successful use of locally-available and affordable foods to enhance nutritional quality of complementary foods. Most mothers were preparing food in the form of a low protein cereal-based gruel, and although grown in the area, broad beans with higher protein content than cereal grains were not widely consumed.Text1 digital file (p. 7789-7803)Application/pdfenLEGUMESETHIOPIADIVERSITYMALNUTRITIONFOOD SECURITYBEANSINDIGENOUS VEGETABLESLOCAL FOOD SYSTEMSSOUTH OF SAHARACHILD NUTRITIONJournal Article (peer-reviewed)