Nutritional and Sensory Profiles of Sweet Potato Based Infant Weaning Food Fortified with Cowpea and Peanut
نویسندگان
چکیده
منابع مشابه
Formulation and nutritional evaluation of weaning food processed from cooking banana, supplemented with cowpea and peanut
The possibility of processing a ready-to-eat nutrient-rich weaning food (WF) for infants within the age group of 0.5-0.9 years from cooking banana fortified with popular and affordable legumes (cowpea and peanut) was investigated with the aid of computer software and available technology in Nigeria. A composite of 47% cowpea, 40% ripe banana, and 13% peanut was processed, analyzed to compare th...
متن کاملPhysico-Functional and Sensory Properties of Cowpea Flour Based Recipes (Akara) and Enriched with Sweet Potato
Cowpea (Vigna unguiculata) is popularly grain legume referred to as ‘beans’ in West Africa. It is nutritious and provides protein, vitamins, and minerals. Cowpea grain contains about 25% protein, making it extremely valuable where many people can’t afford proteins from animal sources such as meat and fish [1,2]. Cowpea flour has been used as a nutritious ingredient in fried and baked products, ...
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برهمکنش dnaتیموس گاوی طبیعی (ct-dna) با اتیلن دی آمین تترااستات (edta)در بافرtris-hcl با 8/7 ph ( دراین ph،edta به نمک دی سدیم تبدیل می شود) وسسامول در بافر tris-hcl با4/7 ph مورد بررسی قرار گرفته است. edta و سسامول استفاده فراوانی در تکنولوژی غذایی و صنعت شیمیایی دارند. مدل اتصال dna مربوط بهedta بوسیله اسپکتروفتومتری جذب، دورنگ نمایی حلقوی(cd)، ویسکومتری وژل الکتروفورز بررسی شده است. طیفuv ...
15 صفحه اولincorpoEvaluation the Nutritional Value and Staling Rate of Toast Breads Fortified with Xanthan Gum and Potato Flour
In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...
متن کاملincorpoEvaluation the Nutritional Value and Staling Rate of Toast Breads Fortified with Xanthan Gum and Potato Flour
In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...
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ژورنال
عنوان ژورنال: Journal of Food Technology
سال: 2010
ISSN: 1684-8462
DOI: 10.3923/jftech.2010.223.228