Biological evaluation of protein quality of home-processed supplementary foods for pre-school children
作者： Saroj Dahiya , Amin C. Kapoor
DOI: 10.1016/0308-8146(93)90055-K
关键词: Casein 、 Protein efficiency ratio 、 Biological value 、 Food science 、 Biotechnology 、 Protein quality 、 Net protein utilization 、 Jaggery 、 Amaranth 、 Biology 、 Roasting
摘要: Four supplements using wheat, pearl millet (bajra), bengal gram, green groundnuts, jaggery and amaranth leaves were developed, employing roasting malting techniques. The developed one commercial weaning food (Cerelac) evaluated for protein quality, rats as an experimental model. values of efficiency ratio, biological value, net utilization, retention bajra-based significantly (P < 0·05) higher than those wheat-based supplements, similar to Cerelac, but lower that casein (standard protein). Rats fed on showed the best growth pattern throughout feeding trial.
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