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Nutritional Status of the Protein of Corn-Soy Based Extruded Products Evaluated by Rat Bioassay

Baskaran, V. and Suvendu, Bhattacharya (2004) Nutritional Status of the Protein of Corn-Soy Based Extruded Products Evaluated by Rat Bioassay. Plant Foods for Human Nutrition, 59. pp. 101-104.

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Abstract

A rat bioassay was conducted to preclinically evaluate nutritional quality of two supplementary foods (SFs) developed based on corn and soy blends for feeding preschool children. The SFs prepared by extrusion cooking and subsequently modified to taste either sweet or salty provide 395 ± 2 kcal of energy and 20 ± 2 g protein per 100 g of food. The proximate constituents and energy contents of SFs were within the ranges prescribed for processed weaning foods and could satisfactorily meet the requirements of preschool children. Groups of male weanling rats were fed SFs for 4 weeks to evaluate the protein quality. The body weight gain of rats fed with SFs were significantly higher than those fed with skimmed milk powder (SMP) diet as control. The protein efficiency ratio and net protein utilization results of SFs were not significantly different (p > 0.05) from values of control group. It is inferred that these SFs were nutritionally comparable to SMP.

Item Type: Article
Uncontrolled Keywords: Bioassay Corn-soy blends Extrusion cooking Food supplements Protein quality
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Sep 2007 10:58
Last Modified: 08 May 2012 06:43
URI: http://ir.cftri.com/id/eprint/1437

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