Estimation of protein quality in weaning foods prepared from local raw materials
1987
Plahar, W.A. | Hoyle, N.T.
The amino acid composition of selected blends of local cereals and legumes used in weaning formulations was determined. The results were used to assess the relative accuracy and reliability of theoretical prediction procedure, and also as a quick guide in local weaning formulations. Calculated protein quality values were slightly over estimate of the true values using the amino-acid analysis. With cereals, blends containing millet gave the highest net protein value, followed by maize at each level of fortification. Sorghum gave the least. Increasing legume concentration in blends improved protein quality until a new limiting amino acid was imposed and further increases reduced the net protein value. Protein quality of blend components is of more important significance thant the prote0809in content in blend formula
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