Giving Sprouted Corn Flour and Red Bean Cookies to Anaemic Toddlers
نویسندگان
چکیده
منابع مشابه
Mildly anaemic toddlers respond to iron.
Thirty eight children with a haemoglobin concentration of 106-110 g/l were given either oral iron (n = 17) or placebo (n = 21) for two months. The treated group achieved a significantly higher rise in haemoglobin concentration; in a quarter it was greater than 20 g/l. While those with the lower mean corpuscular volume and ferritin showed greater rises in haemoglobin these indices were of little...
متن کاملdetermination of some physical and mechanical properties red bean
چکیده: در این تحقیق، برخی خواص فیزیکی و مکانیکی لوبیا قرمز به-صورت تابعی از محتوی رطوبت بررسی شد. نتایج نشان داد که رطوبت بر خواص فیزیکی لوبیا قرمز شامل طول، عرض، ضخامت، قطر متوسط هندسی، قطر متوسط حسابی، سطح تصویر شده، حجم، چگالی توده، تخلخل، وزن هزار دانه و زاویه ی استقرار استاتیکی در سطح احتمال 1 درصد اثر معنی داری دارد. به طوری که با افزایش رطوبت از 54/7 به 12 درصد بر پایه خشک طول، عرض، ضخام...
15 صفحه اولSensory Characterization of Cookies with Chestnut Flour
In this work sensory characteristics of cookies with different amount of chestnut flour were determined by sensory and instrumental methods. The wheat flour for cookies was substituted with chestnut flour in three different levels (20, 40 and 60%) and the dough moisture was 22%. The control sample was with 100% of wheat flour. Sensory quality of the cookies was described using quantity descript...
متن کاملFortification of white flat bread with sprouted red kidney bean (Phaseolus vulgaris).
BACKGROUND Protein quantity in diet including the digestibility and bioavailability of protein is of importance to eradicate undernutrition in developing countries. Bread protein is an incomplete source as it lacks an essential amino acid lysine. When they are combined with other plant foods like pulses and legumes, they become a complete source of protein. Since bread is most common staple foo...
متن کاملPhysicochemical and organoleptic properties of cookies incorporated with legume flour
This study was to investigate the effects of wheat flour substitution with legume flour (mung bean and chick pea) in cookies in terms of the physicochemical and organoleptic properties. Three formulations of cookies were prepared from (a) Control (100% wheat flour), (b) Mung bean (50% wheat flour + 35% mung bean flour + 15% corn flour) and (c) Chickpea (50% wheat flour + 35% chickpea flour + 15...
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ژورنال
عنوان ژورنال: Pakistan Journal of Nutrition
سال: 2019
ISSN: 1680-5194
DOI: 10.3923/pjn.2019.1008.1013