Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB +): a cross-sectional study
To enhance their products, SMEs should ensure that their flour blends meet both nutritional and safety standards while striving to match or surpass the nutrient content of CSB + to remain competitive in the market.
Authors
- Smith G. Nkhata (ORCID: https://orcid.org/0000-0002-1936-9882)
- Noah Manda
- Numeri Geresomo
- Vincent Nyau
- Robert Fungo (ORCID: https://orcid.org/0000-0002-4264-6905)
- Justice Munthali
- Richard Banda (ORCID: https://orcid.org/0000-0002-6059-2074)
- Patrick Ndovie (ORCID: https://orcid.org/0009-0002-9108-2648)
- Martha Chizule
Institutions
- University of Zambia (ZM)
- Lilongwe University of Agriculture and Natural Resources (MW)
- Makerere University (UG)
Publication Details
- Journal
- BMC Nutrition
- Published
- 2025-03-06
- DOI
- https://doi.org/10.1186/s40795-025-01034-0
- Citations
- 4
- Primary Topic
- Child Nutrition and Water Access
- Type
- article
- Field-Weighted Citation Impact
- 4.48