DEVELOPMENT, ACCEPTABILITY AND NUTRITIONAL-VALUE OF WEANING MIXTURES

被引：13

作者：

GUPTA, C ^{[1
]}

SEHGAL, S ^{[1
]}

机构：

[1] HARYANA AGR UNIV,DEPT FOODS & NUTR,HISSAR 125004,HARYANA,INDIA

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1991年 / 41卷 / 02期

关键词：

PEARL MILLET; BARLEY; GREEN GRAM; AMARANTH GRAIN; SOAKING; MALTING; ROASTING; ANTINUTRIENTS; PROTEIN DIGESTIBILITY; ACCEPTABILITY;

D O I：

10.1007/BF02194079

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Low cost weaning mixtures were prepared by mixing (i) malted pearl millet (Penicitum typhidium L), roasted amaranth (Amaranthus sp.); roasted green gram (Vigna radiata); jaggery and (ii) malted barley (Dehusked barley); roasted amaranth grain; roasted green gram; jaggery in proportion 60:20:40:45 wt/wt and were nutritionally evaluated. Both the blends had a nutrient composition within the range prescribed by the Indian Standard Institute (ISI) for processed weaning foods. The processing of grains resulted in lower levels of phytic acid, polyphenols and saponins and higher in vitro protein digestibility than those of the raw grains used for preparing mixtures. Both the mixtures were acceptable to trained panelists and children.

引用

页码：107 / 116

页数：10

共 33 条

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