Document Detail

In vitro starch and protein digestibility and iron availability in weaning foods as affected by processing methods.
MedLine Citation:
PMID:  8153067     Owner:  NLM     Status:  MEDLINE    
In the present investigation, four weaning foods were formulated using locally available cereals and pulses such as wheat (Triticum aestivum), barley (Hordeum vulgare) and green gram (Vigna radiata). Cereal, pulse and jaggery were used in the proportion of 70:30:25. Domestic processing technique like roasting and malting were used to process cereals and pulses for development of weaning foods. All the four 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 16-20% increase in starch digestibility and 17-32% increase in protein digestibility. Also 16-32% increase in iron availability was observed on processing. The effect was more remarkable in malted weaning foods as compared to roasted ones.
P Gahlawat; S Sehgal
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Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  Plant foods for human nutrition (Dordrecht, Netherlands)     Volume:  45     ISSN:  0921-9668     ISO Abbreviation:  Plant Foods Hum Nutr     Publication Date:  1994 Feb 
Date Detail:
Created Date:  1994-05-12     Completed Date:  1994-05-12     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  8803554     Medline TA:  Plant Foods Hum Nutr     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  165-73     Citation Subset:  IM    
Department of Foods & Nutrition, Haryana Agricultural University, India.
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MeSH Terms
Biological Availability
Dietary Proteins / metabolism*
Food Handling / methods*
Hot Temperature
Iron / pharmacokinetics*
Nutritive Value
Plants, Medicinal
Starch / metabolism*
Reg. No./Substance:
0/Dietary Proteins; 7439-89-6/Iron; 9005-25-8/Starch

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