Improving Nutritive Value of Maize-Ogi as Weaning Food Using Wheat Offal Addition
نویسندگان
چکیده
منابع مشابه
Nutritive value of some commercial weaning and supplementary foods.
Some locally available commercial weaning and supplementary foods were tested for their nutritive value and compared with milk alone or in combination of milk with wheat or wheat bread. Milk alone and Complan were found to be nutritionally superior to all other recipes. Wheat and milk combination were better than Cerelac and Farex in milk and at the same time much cheaper than the commercial we...
متن کاملNutritive Value of Biharee Cooked Food Preparations
In order that dietitians and physicians be able to prescribe and give proper suggestions to individuals or groups, regarding their diet, it is desirable to have a knowledge about the nutritive value of the cooked food preparations of that particular place. Such values for South Indian districts have been reported by Devadas (1949), but so far no work has been done on this subject in this State....
متن کاملMycoflora, toxicity and nutritive value of mouldy maize.
MARASAS, W . F. 0. & SMALLEY, E. B. Mycoflora, toxicity and nutritive value of mouldy maize. Onderstepoort]. vet. Res. 39 (1), 1-10 (1972). Large populations of fungi developed in naturally infested mouldy maize stored under conditions that led to self-heating. Mould counts as high as 50 X 106 propagules per gram of meal were recorded in mouldy maize meal with a moisture content of 30% stored a...
متن کاملEvaluation of the nutritive value of maize for honey bees.
In modern managed agro-ecosystems, the supply of adequate food from blooming crops is limited to brief periods. During periods of pollen deficiencies, bees are forced to forage on alternative crops, such as maize. However, pollen of maize is believed to be a minor food source for bees as it is thought to be lacking in proteins and essential amino acids. This study was conducted to verify this a...
متن کاملNutritive Value of Cookies Containing Wheat Germ Oil
Wheat germ, the main fatty component of wheat grain, is characterized by consisting of polyunsaturated fatty acids as well as its elevated content of natural antioxidant i.e. α-tocopherol. Cookies were prepared from wheat germ oil (WGO) with the objective of providing higher antioxidant content in the diet. Normal shortening was replaced with WGO at the levels of 0, 25, 50, 75 and 100% in the c...
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ژورنال
عنوان ژورنال: Current Research in Nutrition and Food Science Journal
سال: 2017
ISSN: 2347-467X,2322-0007
DOI: 10.12944/crnfsj.5.3.04