Protein quality evaluation of a weaning food based on malted ragi and green gram
作者： N. G. Malleshi , H. S. R. Desikachar , S. Venkat Rao
DOI: 10.1007/BF01092041
关键词: Protein quality 、 Net protein utilization 、 Food science 、 Weaning food 、 Skimmed milk 、 Gram 、 Medicine 、 Biological value 、 Eleusine 、 Protein efficiency ratio
摘要: The nutritional quality of a malted weaning food developed using ragi (Eleusine coracana) and green gram (Phaseolus radiatus) was evaluated by rat feeding trials. protein score the 70 calculated according to FAO/WHO (1973) pattern. efficiency ratio (PER), net utilization (NPU), biological value (BV) true digestibility (TD) values for proteins at 10% level intake were 2.2, 51.6, 73.8 82.8, respectively relative (RPV), determined 5, 8 11% levels 84. Supplementation with skim milk powder enhanced PER 2.7 NPU 63.0. roller dried proprietary also along comparison it observed that two products comparable.
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