Household food processing | Frequency(n) | Percentage (%) |
---|---|---|
Fermentation | 196 | 60.5 |
Roasting | 241 | 74.4 |
Soaking | 191 | 59.0 |
Germination | 171 | 52.8 |
Removal of bran | 229 | 70.7 |
Willingness to use complementary foods produced at community level | 315 | 97.2 |
Interest to be a member of women’s groups for production and marketing of complementary foods | 279 | 86.1 |