Nutritional evaluation of a sweet bar produced for supplementary feeding of undernourished school children
1989
Ruales, J. | Polit, P. | Nair, B.M.
Defatted soy flour (DFSF) was used to improve the nutritive value of a sweet bar used for supplementary feeding of undernourished school children. Defatted soy flour (DFSF) 25% was mixed with maize grits 37.5% and rice grits 37.5% and cooked in a Brabender extruder 20 DN Model 825602. The extruded product 31.5% was blended with roasted wheat germ 7.6%, soybean oil 6.6%, nuts 3.3%, milk powder 0.5%, fried soybeans 8.3%, and spices 1.0%, heated up to 90 degrees C and moulded into bars. The protein content of the sweet bars was 9.45%. The total digestibility (TD) was 86 while the biological value (BV) was 72 and the net protein utilization (NPU) was 63. A sweet bar of 30g contributed 134 cal, and its caloric density was 4.47 cal/g.
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