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dc.contributor.author Mahgoub, S.E.O.
dc.date.accessioned 2008-09-04T11:28:44Z
dc.date.available 2008-09-04T11:28:44Z
dc.date.issued 1999-03
dc.identifier.citation Mahgoub, S.E.O. (1999) Production and evaluation of weaning foods based on sorghum and legumes, Plant Foods for Human Nutrition Vol. 54, No. 1, March, pp. 29-42 en
dc.identifier.issn 1573-9104 (Online)
dc.identifier.issn 0921-9668 (Print)
dc.identifier.uri http://hdl.handle.net/10311/213
dc.description.abstract Five weaning formulations (F1-F5) based on sorghum, groundnuts, sesame seeds, chickpeas, and skim milk powder were processed by a twin-roller drum dryer and evaluated for composition, functional properties (bulk density, water absorption capacity, and apparent viscosity), in vitro indices (protein digestibility and available lysine), protein quality (PER, NPR, and NPU) and effects of feeding on rat livers. Composition and properties of the five formulations were compared to those of Cerelac. The results indicated that F3 (60% sorghum, 20% chickpeas, 5% sesame, 8.5% skim milk powder, 5% sugar, and 1.5% vitamins and minerals) and F2 (55% sorghum, 15% chickpeas, 5% groundnuts, 10% sesame, 8.5% skim milk powder, 5% sugar, and 1.5% vitamins and minerals) formulations had compositions and properties comparable to those of Cerelac and hence have a good potential for use as weaning foods. en
dc.language.iso en en
dc.publisher Kluwer Academic Publishers; Springer Netherlands http://www.springerlink.com/content/t218k71qq13p5476/ en
dc.subject Functional properties en
dc.subject Legumes en
dc.subject Liver histopathology en
dc.subject Nutritional qualities en
dc.subject Proximate composition en
dc.subject Sorghum en
dc.subject Weaning foods en
dc.title Production and evaluation of weaning foods based on sorghum and legumes en
dc.type Article en


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