Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking
作者： Veronica A Obatolu , Abiodun H Cole , Busie B Maziya-Dixon
DOI: 10.1002/(SICI)1097-0010(20000501)80:6<646::AID-JSFA509>3.0.CO;2-L
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摘要: The nutritional quality of extruded unmalted or malted maize fortified with cowpea as complementary food was assessed based on its proximate analysis, amino acid composition and results from rat feeding the blends. Results indicated a slight decrease increase in protein content due to malting extrusion respectively. changes fat, crude fibre ash were not significant. blends good source energy, ranging 1831 2045 kJ per 100 g. Extrusion significantly increased blends, while had varied effect each acids. There no significant difference efficiency ratio (PER), net (NPR) weight gain rats fed when compared control (casein diet). present study shows that improved Rats casein diet higher values for total digestibility (TD) utilisation (NPU). (P > 0.05) internal organ weights all except protein-free diet. © 2000 Society Chemical Industry
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