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Table 2 Proportion of mothers/care takers considered household food processing techniques and willing in the production and marketing of complementary foods, Ebinat district, Northwest Ethiopia, 2016

From: Complementary feeding and effect of spontaneous fermentation on anti-nutritional factors of selected cereal-based complementary foods

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