Gahlawat P, Sehgal S
Department of Foods & Nutrition, Haryana Agricultural University, Hisar, India.
Plant Foods Hum Nutr. 1995 Feb;47(2):173-9. doi: 10.1007/BF01089267.
Three weaning foods were formulated from locally available cereals and pulses such as rice (Oryza sativa), kangini (Setaria italica), sanwak (Echinochloa frumentacea), green gram (Vigna radiata) and jaggery. Cereals and pulses were mixed in the proportion of 7:3. Nutrient composition of developed weaning foods was within range prescribed by Indian Standard Institute and was found to be acceptable. Roasting was the processing technique employed in developing weaning foods which resulted in significant increase in HC1-extractable minerals, an index of their bioavailability to humans. The higher HC1-extractability of the minerals may be ascribed to the decreased phytic acid in the processed home made weaning foods.
三种断奶食品是用当地可得的谷物和豆类，如大米（稻）、黍（粟）、稗（稗属）、绿豆（绿豆）和粗糖配制而成。谷物和豆类按7:3的比例混合。所研制的断奶食品的营养成分在印度标准协会规定的范围内，且被认为是可以接受的。烘焙是研制断奶食品所采用的加工技术，这导致盐酸可提取矿物质显著增加，这是其对人类生物利用度的一个指标。矿物质较高的盐酸可提取性可能归因于自制加工断奶食品中植酸的减少。
