Supplementary value of protein enriched cereal foods containing varying amounts of proteins to poor rice and ragi diets.

Narayanaswamy, D. and Daniel, V. A. and Kurien, S. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1974) Supplementary value of protein enriched cereal foods containing varying amounts of proteins to poor rice and ragi diets. Indian Journal of Nutrition and Dietetics, 11 (2). 72-76, 8 ref..

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Abstract

Rice and ragi (Eleusine coracana) are consumed as a staple food by a large majority of the population in some parts of India and in some other developing countries. Poor rice and ragi diets contain about 7-8% proteins and are partially lacking in proteins, certain vitamins and minerals, and do not promote growth of albino rats. The growth rate and nutritional status of pre-school children subsisting on these diets are also poor. This paper records an experiment on the supplementary value of protein-enriched cereal foods based on 70:15:15 (PECF I), 80:10:10 (PECF II), and 90:5:5 (PECF III) blends of wheat, soybean and groundnut flours respectively, added at 10 and 20% levels to poor rice and ragi diets. Supplementary value was assessed by the rat growth method. Detailed tabulated data are included. The protein contents of the foods were 22.6, 19.2 and 15.6% respectively. The mean growth rate of rats receiving supplements of PECF I was significantly greater than that of rats receiving PECF II or III. The results show that a protein content of 22.6% is optimal for a protein enriched cereal food intended for use as a supplement to poor cereal diets in the developing countries.

Item Type:	Article
Uncontrolled Keywords:	NUTRITIONAL-VALUES; cereal products, supplementary values of proteins enriched; CEREAL-PRODUCTS; supplementary values of proteins enriched cereal products; dietary supplementation with proteins enriched cereal products, Developing countries; PROTEINS-(VEGETABLE); cereal products, dietary supplementation with proteins enriched, Developing countries; DIET-
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Sep 2013 06:53
Last Modified:	18 Sep 2013 06:53
URI:	http://ir.cftri.res.in/id/eprint/7128

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