SENSORY EVALUATION AND NUTRIENT COMPOSITION OF WEANING FOOD FROM PREGELATINIZED MAIZE SWEET-POTATO MIXTURES

Authors
IDOWU MA ADEYEMI IA DAVID M
Citation
Ma. Idowu et al., SENSORY EVALUATION AND NUTRIENT COMPOSITION OF WEANING FOOD FROM PREGELATINIZED MAIZE SWEET-POTATO MIXTURES, Plant foods for human nutrition, 44(2), 1993, pp. 149-155
Citations number
NO
Categorie Soggetti
Food Science & Tenology","Plant Sciences","Chemistry Applied
Journal title
Plant foods for human nutrition
ISSN journal
09219668 → ACNP
Volume
44
Issue
2
Year of publication
1993
Pages
149 - 155
Database
ISI
SICI code
0921-9668(1993)44:2<149:SEANCO>2.0.ZU;2-P
Abstract
Pregelatinized maize-sweet potato mix, fortified with soybeans and gro undnut flours, was evaluated for its acceptability as a weaning food a nd for nutrient composition. An acceptable product had 14.3, 6.4, 2.4 and 67.4%, respectively, for its protein, fat, ash and carbohydrate co ntents. Values for calcium, phosphorus and and iron contents were 59.6 , 187.5 and 2.4 mg/100 g, respectively, while the most predominant fat ty acids were linoleic, oleic and palmitic acids. The product, which h ad a chemical score of 85.34 for its protein value, was limiting in th reonine.