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Author: Food and Nutrition Bulletin
Publication Date:

This paper describes the biology, safety, practicability, and acceptability of traditional food technologies at the household or community level, and highlights existing research gaps. Traditional household food technologies include dehulling, peeling, soaking, germination, fermentation, and drying. These technologies have been used for centuries and may provide a means of improving the quality and safety of complementary foods when the basic diet cannot be changed for economic reasons.

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