Malleshi N G, Hadimani N A, Chinnaswamy R, Klopfenstein C F
Central Food Technological Research Institute, Mysore, India.
Plant Foods Hum Nutr. 1996 Apr;49(3):181-9. doi: 10.1007/BF01093214.
Sorghum, pearl millet, and finger millet flours (60% of each) were blended with toasted mung bean flour (30%) and nonfat dry milk (10%) and extruded (Brabender single screw) to make precooked, ready-to-eat, weaning foods. The extruded foods had high cold paste viscosity, but their cooked paste viscosity was lower than that of the respective blends. Chemical scores of the extruded foods were 78 for sorghum, 80 for pearl millet, and 96 for finger millet. Protein digestibility corrected amino acid scores (PD-CAS) were similar for pearl millet (68%) and finger millet (69%); PD-CAS for sorghum was 57%. Total dietary fiber content of the foods ranged from 7.6 to 10.1%, with the soluble dietary fiber content of the foods being about 10% higher than that of the corresponding blends. Extrusion enhanced the in vitro protein digestibility of foods, but no marked difference occurred in the in vitro carbohydrate digestibility among the unprocessed blends and the extruded foods. The net protein ratio, protein efficiency ratio, and biological values were higher for the finger millet food than for the pearl millet food, probably because of the higher lysine content of the finger millet protein.
将高粱粉、珍珠粟粉和龙爪粟粉（各占60%）与烤绿豆粉（30%）和脱脂奶粉（10%）混合，通过布拉本德单螺杆挤压机制备即食型预熟断奶食品。挤压食品的冷糊粘度较高，但其熟糊粘度低于各自的混合物。挤压食品的化学评分分别为：高粱78分、珍珠粟80分、龙爪粟96分。珍珠粟（68%）和龙爪粟（69%）的蛋白质消化率校正氨基酸评分（PD-CAS）相近；高粱的PD-CAS为57%。这些食品的总膳食纤维含量在7.6%至10.1%之间，其可溶性膳食纤维含量比相应混合物约高10%。挤压提高了食品的体外蛋白质消化率，但未加工的混合物和挤压食品在体外碳水化合物消化率方面没有显著差异。龙爪粟食品的净蛋白比值、蛋白质功效比值和生物价高于珍珠粟食品，这可能是因为龙爪粟蛋白质的赖氨酸含量较高。
