@article{fdi:010054255,
  title = {{C}ontribution of plant-based sauces to the vitamin {A} intake of young children in {B}enin},
  author = {{A}moussa {H}ounkpatin, {W}aliou and {M}ouquet {R}ivier, {C}laire and {D}ossa, {R}.{A}.{M}. and {P}icq, {C}hristian and {A}vallone, {S}.},
  editor = {},
  language = {{ENG}},
  abstract = {{A} food consumption survey on 420 children was conducted in four areas in {B}enin to identify the local vitamin {A} ({VA})-rich foods most frequently eaten and assess their contribution to the coverage of {VA} requirements of young children. {M}angoes, eggs, red palm oil, various leafy vegetable ({LV}) sauces and palm nut juice sauce appeared to be the main {VA}-rich foods consumed. {T}he recipes of the most promising sauces were characterised. {S}auces with red palm oil/palm nut juice showed high carotenoid contents ranging from 0.9 +/- 0.3 to 4.0 +/- 0.8 mg {R}etinol {A}ctivity {E}quivalent/100 g dry matter ({DM}). {L}ipid contents were also high (from 39.6 to 66.8 g/100 g {DM}). {W}hen consumed, and taking into account the mean quantity eaten per meal, {LV} sauces containing red palm oil or palm nut juice contributed to the meeting of more than 70% of the recommended {VA} intake of young children.},
  keywords = {{V}itamin {A} deficiency ; {L}eafy vegetable ; {C}arotenoids ; {R}etinol {A}ctivity ; {E}quivalent ; {P}alm nut ; {BENIN}},
  booktitle = {},
  journal = {{F}ood {C}hemistry},
  volume = {131},
  numero = {3},
  pages = {948--955},
  ISSN = {0308-8146},
  year = {2012},
  DOI = {10.1016/j.foodchem.2011.09.085},
  URL = {https://www.documentation.ird.fr/hor/fdi:010054255},
}