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Digestibility of Protein and Starch in Malted Weaning Foods

Ngo Som, J. and Prajwala, Mouliswar and Daniel, V. A. and Malleshi, N. G. (1992) Digestibility of Protein and Starch in Malted Weaning Foods. Journal of Food Science and Technology, 29 (4). pp. 262-263.

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Abstract

Roller-drying reduced in vitro protein digestibility of weaning foods based on malted/roasted maize/rice and malted cowpea. Cooking of weaning foods improved protein digestibility as compared to uncooked blends. In vitro starch digestibility was similar in various blends of cooked weaning foods. Increasing the malted material in weaning foods improved the digestibility of protein, but not the digestibility of starch.

Item Type: Article
Uncontrolled Keywords: weaning foods protein digestibility starch digestibility
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Dec 2007 05:10
Last Modified: 05 Dec 2016 10:35
URI: http://ir.cftri.com/id/eprint/1574

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