Nutritional Evaluation of a Fortified Maize Weaning Food.
Nutritional evaluation was carried out on pregrelatinized maize flour blended with undefatted soy bean flour at 20, 32, 40 and 50% levels. The samples were evaluated for proximate composition, pepsin digestibility and mineral analysis for phosphorus, calcium and iron contents. The data were compared...
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Obafemi Awolowo University
2014
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| _version_ | 1810764577892204544 |
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| author | Komolafe, Abiola |
| author2 | Adeyemi, I. A. |
| author_facet | Adeyemi, I. A. Komolafe, Abiola |
| author_sort | Komolafe, Abiola |
| collection | DSpace |
| description | Nutritional evaluation was carried out on pregrelatinized maize flour blended with undefatted soy bean flour at 20, 32, 40 and 50% levels. The samples were evaluated for proximate composition, pepsin digestibility and mineral analysis for phosphorus, calcium and iron contents. The data were compared with values for Ogi, Soy-Ogi and Cerelac. Rat feeding experiments were also carried out on pregelatinidec maize flour fortified with soybean flour (at 30% Level), and cerelac.
Protein content and pepsin digestibility Values: for fortified gelatinized maize flour samples found to range from 12 to 19% and 82 to 86% respectively. The corresponding values for Ogi, Soy-Ogi and cerelac were 7.06, 11.70 and 16.09% and 70.52, 78.73 and 91.55% respectively. Phosphorus contents of the pregrelatinized maize flour, 30% fortified maize flour, Ogi, Soy-ogi and cerelac were 280, 265, 200, 285 and 285mg/100g respectively.
The corresponding values for calcium were 0.5, 56.5, 4.2, 205.3 and 352.5mg/100g respectively, while the values were 1.8, 3.1, 1.5, 5.6 and 6.8mg/100g respectively for iron. From rat feeding experiments, Protein Efficiency Ratio (PER), Net Protein Utilization (NPU) and Biological Value (BV) were1.14, 55.05% and 0.62 respectively for fortified maize flour while cerelac had corresponding values of 1.99, 71.09% and 0.83 respectively.
It was apparent from the results obtained that pregelatinized maize flour fortified at 30% level with undefatted soybean flour could be nutritionally adequate as a weaning food. |
| format | Thesis |
| id | oai:ir.oauife.edu.ng:123456789-2162 |
| institution | My University |
| language | English |
| publishDate | 2014 |
| publisher | Obafemi Awolowo University |
| record_format | dspace |
| spelling | oai:ir.oauife.edu.ng:123456789-21622023-05-13T11:12:59Z Nutritional Evaluation of a Fortified Maize Weaning Food. Komolafe, Abiola Adeyemi, I. A. Nutrition maize mineral analysis iron contents pregelatinized Nutritional evaluation was carried out on pregrelatinized maize flour blended with undefatted soy bean flour at 20, 32, 40 and 50% levels. The samples were evaluated for proximate composition, pepsin digestibility and mineral analysis for phosphorus, calcium and iron contents. The data were compared with values for Ogi, Soy-Ogi and Cerelac. Rat feeding experiments were also carried out on pregelatinidec maize flour fortified with soybean flour (at 30% Level), and cerelac. Protein content and pepsin digestibility Values: for fortified gelatinized maize flour samples found to range from 12 to 19% and 82 to 86% respectively. The corresponding values for Ogi, Soy-Ogi and cerelac were 7.06, 11.70 and 16.09% and 70.52, 78.73 and 91.55% respectively. Phosphorus contents of the pregrelatinized maize flour, 30% fortified maize flour, Ogi, Soy-ogi and cerelac were 280, 265, 200, 285 and 285mg/100g respectively. The corresponding values for calcium were 0.5, 56.5, 4.2, 205.3 and 352.5mg/100g respectively, while the values were 1.8, 3.1, 1.5, 5.6 and 6.8mg/100g respectively for iron. From rat feeding experiments, Protein Efficiency Ratio (PER), Net Protein Utilization (NPU) and Biological Value (BV) were1.14, 55.05% and 0.62 respectively for fortified maize flour while cerelac had corresponding values of 1.99, 71.09% and 0.83 respectively. It was apparent from the results obtained that pregelatinized maize flour fortified at 30% level with undefatted soybean flour could be nutritionally adequate as a weaning food. 2014-02-24T14:04:38Z 2018-10-27T12:26:29Z 2014-02-24T14:04:38Z 2018-10-27T12:26:29Z 1987 Thesis APA http://localhost:8080/xmlui/handle/123456789/2162 en pdf application/pdf Obafemi Awolowo University |
| spellingShingle | Nutrition maize mineral analysis iron contents pregelatinized Komolafe, Abiola Nutritional Evaluation of a Fortified Maize Weaning Food. |
| title | Nutritional Evaluation of a Fortified Maize Weaning Food. |
| title_full | Nutritional Evaluation of a Fortified Maize Weaning Food. |
| title_fullStr | Nutritional Evaluation of a Fortified Maize Weaning Food. |
| title_full_unstemmed | Nutritional Evaluation of a Fortified Maize Weaning Food. |
| title_short | Nutritional Evaluation of a Fortified Maize Weaning Food. |
| title_sort | nutritional evaluation of a fortified maize weaning food |
| topic | Nutrition maize mineral analysis iron contents pregelatinized |
| url | http://localhost:8080/xmlui/handle/123456789/2162 |
| work_keys_str_mv | AT komolafeabiola nutritionalevaluationofafortifiedmaizeweaningfood |