PRODUCTION AND NUTRITIONAL-VALUE OF WEANING FOODS FROM MIXTURES OF PEARL-MILLET AND COWPEAS

被引：0

作者：

ALMEIDADOMINGUEZ, HD

SERNASALDIVAR, SO

GOMEZ, MH

ROONEY, LW

机构：

[1] Cereal Quality Laboratory, Department of Soil and Crops, Texas A and M University, College Station, TX 77843-2474, United States

来源：

CEREAL CHEMISTRY | 1993年 / 70卷 / 01期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Weaning foods were produced by mixing decorticated and press-dried pearl millet (70%) and cowpea (30%) with and without sorghum malt. Decorticated millet and cowpea flours were cooked into a slurry and press-dried to produce flakes. The heat applied during cooking of the slurry and press-drying was designed to develop proper paste properties for the preparation of porridgelike weaning foods. Sorghum malt hydrolyzed the starch and produced a beverage that contained 17% protein with 90% of the essential amino acids required for infants less than one year old.

引用

页码：14 / 18

页数：5

共 27 条

[1] REVIEW OF EARLIER SOYA-PROTEIN-FORTIFIED FOODS TO RELIEVE MALNUTRITION IN LESS DEVELOPED-COUNTRIES [J].

AGUILERA, JM ;

LUSAS, EW .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1981, 58 (03) :514-520

[2]

Anderson R. A., 1969, CEREAL SCI TODAY, V14, P11

[3]

[Anonymous], 1984, OFFICIAL METHODS ANA

[4]

BHISE VJ, 1988, J FOOD SCI TECH MYS, V25, P327

[5]

BOEHOCANSEY O, 1989, FOOD TECHNOL-CHICAGO, V43, P84

[6]

CHANDRASEKHARA HN, 1983, J FOOD SCI TECH MYS, V20, P126

[7] NUTRITIONAL QUALITY OF SORGHUM AND SORGHUM FOODS FROM SUDAN [J].

EGGUM, BO ;

MONOWAR, L ;

KNUDSEN, KEB ;

MUNCK, L ;

AXTELL, J .

JOURNAL OF CEREAL SCIENCE, 1983, 1 (02) :127-137

[8]

GUIRO AT, 1987, NUTR REP INT, V36, P1071

[9] SORGHUMS WITH IMPROVED TORTILLA MAKING CHARACTERISTICS [J].

KHAN, MN ;

ROONEY, LW ;

ROSENOW, DT ;

MILLER, FR .

JOURNAL OF FOOD SCIENCE, 1980, 45 (03) :720-+

[10] HOUSEHOLD CONSUMPTION PROFILE OF COWPEA (VIGNA-UNGUICULATA) AMONG LOW-INCOME FAMILIES IN NIGERIA [J].

KING, J ;

NNANYELUGO, DO ;

ENEOBONG, H ;

NGODDY, PO .

ECOLOGY OF FOOD AND NUTRITION, 1985, 16 (03) :209-221

← 1 2 3 →