Digestibility of Protein and Starch in Malted Weaning Foods
Ngo Som, J. and Prajwala, Mouliswar and Daniel, V. A. and Malleshi, N. G. (1992) Digestibility of Protein and Starch in Malted Weaning Foods. Journal of Food Science and Technology, 29 (4). pp. 262-263.
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Abstract
Roller-drying reduced in vitro protein digestibility of weaning foods based on malted/roasted maize/rice and malted cowpea. Cooking of weaning foods improved protein digestibility as compared to uncooked blends. In vitro starch digestibility was similar in various blends of cooked weaning foods. Increasing the malted material in weaning foods improved the digestibility of protein, but not the digestibility of starch.
Item Type: | Article |
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Uncontrolled Keywords: | weaning foods protein digestibility starch digestibility |
Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins |
Divisions: | Grain Science and Technology |
Depositing User: | Food Sci. & Technol. Information Services |
Date Deposited: | 11 Dec 2007 05:10 |
Last Modified: | 05 Dec 2016 10:35 |
URI: | http://ir.cftri.res.in/id/eprint/1574 |
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