The potential of extruded chickpea, corn and bovine lung for malnutrition programs
作者： R.A Cardoso Santiago , R.S.R Moreira-Araújo , M.E.M Pinto e Silva , J.A.G Arêas
DOI: 10.1016/S1466-8564(01)00038-8
关键词:
摘要: Abstract Highly acceptable snack products were obtained by extrusion cooking of admixed defatted chickpea, corn and bovine lung flours. These snacks had high quality protein content provided 30–40% the iron RDA for children. A nutritional assay pure chickpea lung/chickpea mixed revealed that they presented similar NPRs. The final product obtained, a chickpea/bovine lung/corn snack, reduced to levels prevalence anaemia among population young children in creches poor Brazilian region. Sensory analysis showed acceptability these was comparable commercial brands. present work shows it is possible produce highly can be useful programs against malnutrition.
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