Nutritional evaluation of snacks from corn flour produced by village texturizer
1991
Somchai Prabhavat | Yaovadee Cuptapun | Wanpen Mesomya (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Protein quality of snacks from corn flour prepared by using village texturizer were evaluated for their nutritive values using rat bioassay as expressed in terms of Protein Efficiency Ratio (PER), Net Protein Ratio (NPR), Net Protein Utilization (NPU), Biological Value (BV) and True Digestibility (TD). Corn snacks were fortified by adding either 30, 35 % full fat soy flour, 30 % mungbean flour with 10 % defatted sesame flour or 6.25 % full fat soy flour with 3.12 % defatted sesame flour and 15.63 % defatted groundnut flour. Protein contents of fortified and unfortified corn snacks ranged from 16.86-20.44 % and 9.04 %, respectively. The amino acid analysis of all investigated corn snacks indicated that lysine and tryptophan were the limiting amino acids of corn snack from corn flour alone. However, protein quality of corn snacks evaluated by rat bioassay showed no statistical significant differences (P0.05) among the corn snacks fortified with either 30 and 35 % full fat soy flour or with 30 % mungbean flour and the PERs were ranging from 2.14-2.24 while the PER of casein was 2.50 where as NPR, NPU, BV and TD were ranging from 3.71-4.15 %, 72.52-78.35 percent, 82.37-90.02 % and 87.01-88.04 %, respectively. The result from this study suggested that full fat soy flour and mungbean flour were good sources for protein fortification in improving the quality of the corn snacks.
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Эту запись предоставил Kasetsart University