Ezeji C, Ojimelukwe P C
Imo State University, Okigwe, Nigeria.
Plant Foods Hum Nutr. 1993 Nov;44(3):267-76. doi: 10.1007/BF01088322.
Weaning foods were formulated by complementation of millet with bambarra groundnut seeds and fluted pumkin seeds. The proximate composition of the individual seeds and the formulations were determined. The composite flour blend containing the highest quantity of fluted pumkin seeds was found to have the highest protein and fat contents (24 and 8% respectively). Functional properties of formulated weaning foods were evaluated. The effect of fermentation on the nutritional quality of the products were determined by animal feeding experiments. The feed intake, weight gain and PER values were evaluated. Fermentation was found to improve the nutritional quality of the formulations. The fermented composite mixture of millet, bambarra groundnut and fluted pumpkin flour (1:1:2) was found to have the highest PER value of 2.1. This suggests that this fermented product will support growth in children better than other formulations.
断奶食品是通过将小米与 bambarra 花生种子和槽籽南瓜籽混合配制而成。测定了各个种子及配方食品的近似成分。发现含有最高量槽籽南瓜籽的复合面粉混合物的蛋白质和脂肪含量最高（分别为 24%和 8%）。对配制的断奶食品的功能特性进行了评估。通过动物喂养实验确定了发酵对产品营养质量的影响。评估了采食量、体重增加和蛋白质效率比值（PER）。发现发酵可提高配方食品的营养质量。小米、bambarra 花生和槽籽南瓜粉（1:1:2）的发酵复合混合物的 PER 值最高，为 2.1。这表明这种发酵产品比其他配方食品更能促进儿童生长。
