The utilization of local foods in the formulation of weaning foods
1982
Fashakin, J.B. | Ogunsola, F.
Protein-calorie malnutrition in weaning age groups has been associated with the use of local weaning foods. Properly processed and stored groundnuts (peanuts) were tested as a possible supplement for weaning foods. Feeding tests were conducted on weaning rats, and net protein retention was calculated. A 3:1 formulation of fermented corn flour (known as Ogi) and groundnut flour was thoroughly mixed with vitamins and minerals and spray-dried. The groundnut protein was found to be not quite as satisfactory as soya protein or another commercial product containing whole milk. Using amino acid analysis, it was observed that groundnut protein is deficient in both lysine and methionine; it is concluded that a mixture of this protein and other proteins would be preferred to plain groundnuts in preparation of weaning foods. (wz)
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