William Dzusuo Tedom

Optimal Conditions for Production of Fermented Flour from Pumpkin (Cucurbita pepo L.) for Infant Foods

William Dzusuo Tedom, Edith Nig Fombang, Wilfred Damndja Ngaha & Richard Aba Ejoh · European Journal of Nutrition & Food Safety · 2019

The aim of this study was to determine the optimal conditions for production of a fermented pumpkin flour by lactic fermentation using Lactobacillus plantarum and the effect of the fermentation on nutritional potential and functional properties of pumpkin. To achieve this, pumpki...

Open access Research Article 10.9734/ejnfs/2019/v10i230105

Nutritional Quality of Formulated Complementary Foods and their Biological Effects for Tackling Malnutrition in Sub-Saharan Africa (SSA) Countries

Wilfred Damndja Ngaha, Richard Aba Ejoh, Edith Nig Fombang & William Dzusuo Tedom · European Journal of Nutrition & Food Safety · 2020

Toddlers malnutrition is a health problem in developing countries like those found in Sub-Saharan Africa. Owing to prevalence of poverty, families are generally not able to afford the commercial complementary foods available in the market stalls, since such complementary foods ar...

Open access Research Article 10.9734/ejnfs/2020/v12i1230339