自制断奶食品的蛋白质质量。

Protein quality of developed home made weaning foods.

作者信息

Gupta C, Sehgal S

机构信息

Department of Foods and Nutrition, Haryana Agricultural University, Hisar, India.

出版信息

Plant Foods Hum Nutr. 1992 Jul;42(3):239-46. doi: 10.1007/BF02193932.

DOI:10.1007/BF02193932

PMID:1502125

Abstract

Home made weaning foods developed from locally available foods like bajra, barley, green gram (Vigna radiata L.), amaranth grain (Amaranthus sp.) and jaggery using household technologies like roasting and malting had a PER ranging from 2.04 to 2.13, BV 79.56 to 80.68, NPU 66.75 to 67.86, NPR 2.13 to 2.76 and PRE 34.18 to 44.18. The values were comparable to that of cerelac--a commercial weaning food.

摘要

用家庭技术如烘焙和发芽，由当地可得的食物如珍珠粟、大麦、绿豆（豇豆）、苋菜籽（苋属植物）和粗糖制作的自制断奶食品，其蛋白质效率比值（PER）在2.04至2.13之间，生物利用率（BV）在79.56至80.68之间，净蛋白质利用率（NPU）在66.75至67.86之间，净蛋白质比值（NPR）在2.13至2.76之间，蛋白质保留效率（PRE）在34.18至44.18之间。这些数值与市售断奶食品婴儿米粉相当。