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Nutritional evaluation of wheat and maize breads supplemented with a mixture of peanut-chickpea flour
Authors:Jehangir K Khalil  M I D Chughtai
Institution:(1) Division of Biochemistry, Institute of Chemistry, Punjab University, Lahore, Pakistan;(2) Dept. Agric. Chem. and Nutrition, NWFP, Agriculture University, Peshawar;(3) Present address: Food Science and Nutrition Section, Regional Agriculture and Water Research Center, P.O. Box 17285, 11484 Riyadh, Saudi Arabia
Abstract:Whole wheat and maize (corn) flours were supplemented with 10, 20 and 30% levels of a 1:1 mixture of peanut and chickpea flours (PCF). Supplementation increased the protein content of the wheat and maize blends by 20–61%. Significant increases in other proximate constituents as well as K, Ca, P, Fe, Zn and Cu levels and lysine were observed. The chemical score (FAO/WHO, 1973) of wheat flour increased from 53 to 72 and that of maize flour from 49 to 71 with 30% PCF. Biological evaluation of wheat breads (baking time = 7 min at 220°C) at 10% protein level and maize breads (baking time = 15 min at 250°C) at 8% protein level in the diet showed significant (P<0.05) improvement in the protein quality of PCF-supplemented breads as judged by gain in body weight, protein efficiency ratio, net protein ratio, net protein utilization, biological value and utilizable protein (NPU% × protein% ÷ 100) content. A supplementation level of 20% was considered adequate to achieve the desired nutritive benefits.
Keywords:wheat and maize flours  peanut-chickpea supplements  rat assays  amino acids  protein nutritive value
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