Development and Nutritional Assessment of a Weaning Food from Sorghum and Oil - Seeds
作者： L.O. Lalude , J.B. Fashakin .
关键词:
摘要: The study investigated the use of locally sourced flours germinated Sorghum, Sesame oil seed, Groundnut and Soyabeans which were combined in ratio 3 1⁄2 : 1:1:1 (w/w), to produce weaning diet rich energy protein. results showed significant differences (P<0.05) between experimental a commercial “Nutrend” (Nestle, Nigeria) terms protein content, minerals content . higher values when compared with diet. Also, physico chemical characteristics improved upon bulk density, swelling capacity, viscosity water holding capacity. animal feeding experiment further PER (Protein Efficiency Ratio) , FER (Food Total tissue Nitrogen for It was thus concluded that capable ameliorating Protein Energy Malnutrition (PEM) infants especially during period.
scialert.net参考文章(5)
Alexander C. Mosha, Ulf Svanberg, The acceptance and intake of bulk-reduced weaning foods: the Luganga village study. Food and Nutrition Bulletin. ,vol. 12, pp. 69- 74 ,(1990) , 10.1177/156482659001200102
J. B. FASHAKIN, F. OGUNSOLA, The utilization of local foods in the formulation of weaning foods. Journal of Tropical Pediatrics. ,vol. 28, pp. 93- 96 ,(1982) , 10.1093/TROPEJ/28.2.93
J. B. Fashakin, M. B. Awoyefa, P. Fürst, The application of protein concentrates from locally available legumes in the development of weaning foods European Journal of Nutrition. ,vol. 25, pp. 220- 227 ,(1986) , 10.1007/BF02019572
R.V. Bhat, P.H. Shetty, S. Vasanthi, Human and Animal Health Significance of Mycotoxins in Sorghum with Special Reference to Fumonisins ICRISAT, India. ,(2000)
Tara Gopaldas, Suneeta Deshpande, Chinnamma John, Studies on a Wheat- based Amylase-rich Food Food and Nutrition Bulletin. ,vol. 10, pp. 1- 5 ,(1988) , 10.1177/156482658801000314