Journal of Food Processing & Technology

Research Unit of Biochemistry, Medicinal Plants, Food Sciences and Nutrition, Department of Biochemi, Faculty of Science, University of Dschang, Dschang, Cameroon

Biography

Dr. Julie Mathilde Klang working as a Food Sciences and Nutrition, Faculty of Science, University of Dschang, Cameroon in the department of Biochemistry. He has an interest in the field of Biochemistry, Germinated corn flour;, Flow velocities, and has published articles entitled Application of Germinated Corn Flour on the Reduction of Flow Velocities of the Gruels made from Corn, Soybean, Moringa oleifera Leaf Powder, and Cassava. He is from Cameroon.

Publications

• Research   
  Application of Germinated Corn Flour on the Reduction of Flow Velocities of the Gruels made from Corn, Soybean, Moringa oleifera Leaf Powder and Cassava
  Author(s): Julie Mathilde Klang*
  
  Background: In Cameroon, nearly 1 in 3 children under the age of 5 years suffer from protein-energy malnutrition (31.7%). This malnutrition generally appears at weaning age and is the result of weaning food that is not appropriate for children (low nutritional and energy value, high consistency). Cameroonian flora has foods such as maize, soya, cassava and Moringa that could be used in the formulation of quality weaning foods. The use of these different elements in the formulation of infant flours combined with the incorporation of small quantities of germinated corn flours and raw extracts of these germinated flours would reduce the consistency and increase the energy density of the gruels. This technology could therefore help to fight against child malnutrition. The nutritional problems of young children led us to formulate two infant flours in order to contribute t.. View more»
  

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