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

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