therapeutic action: protein supplementation

Advances in Bioprocess Engineering for Optimising Chlorella vulgaris Fermentation: Biotechnological Innovations and Applications

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Chlorella vulgaris is a nutrient-rich microalga gaining popularity in health supplements, functional foods, and sustainable energy production. Scientists are using advanced genetic engineering techniques, special fermentation methods, and innovative bioreactor designs to increase the production of beneficial compounds like proteins and antioxidants. These improvements make Chlorella more valuable for creating health-promoting foods, medicines, and biofuels while keeping production costs low and environmentally sustainable.

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Effectiveness and Suitability of Oyster Mushroom in Improving the Nutritional Value of Maize Flour Used in Complementary Foods

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This study examined how adding oyster mushroom powder to maize flour can improve nutrition for young children in developing countries. When maize flour was mixed with 30-50% oyster mushroom flour, the protein content nearly tripled and mineral content significantly improved. The resulting porridge was nutritious enough to help prevent malnutrition in children transitioning to solid foods, though a 30% mushroom blend provided the best balance of nutrition and taste.

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Research on Development and Challenges of Forest Food Resources from an Industrial Perspective—Alternative Protein Food Industry as an Example

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This research examines how forests can provide alternative protein sources to help solve global hunger and food security issues. Scientists are developing new foods from insects, plants, fungi, and laboratory-grown meat, with markets growing rapidly and companies making significant investments. However, challenges remain including high production costs, consumer concerns about safety and taste, and varying regulations across countries that complicate bringing these products to market globally.

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Ready-to-Use Supplementary-Food Biscuit Production with Low-Cost Ingredients for Malnourished Children in Sub-Saharan Africa

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Researchers developed affordable, protein-rich biscuits using simple, locally available ingredients like eggs, peanuts, and beans to help fight malnutrition in children across Africa. These biscuits can be made cheaply without requiring complex processing and remain safe to eat for over a month when stored at room temperature. A small handful of these biscuits daily can provide a significant portion of a child’s protein needs, making them a practical solution for communities with limited resources.

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