ACCEPTABILITY AND NUTRIENT CONTENT OF MILK SUBSTITUTES FROM 4 CULTIVARS OF COWPEAS (VIGNA-UNGUICULATA)

被引：10

作者：

AKINYELE, IO

ABUDU, IA

机构：

[1] Dept. of Human Nutrition, Univ. of Ibadan, Ibadan

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb05210.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Milk was extracted from four cultivars of cowpeas and analysed for their nutrient content. The protein content of the milk substitutes varied from 1.2‐3.0g, energy, 17.9‐42.4 Kcal; total solids 4.2‐10.7g and sugars from 0.2‐0.6g per 100 mL. The protein digestibility was from 56.0‐78.5% and trypsin inhibitor activity was 5.8‐7.1 TIU/mL. The cultivars had an effect on the yields, the total solids, the energy, protein total sugars, trypsin inhibitor activity, and digestibility of the milk substitutes. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：701 / &