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首页> 外文期刊>Food Science & Nutrition >Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut
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Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut

机译：由发芽和未发芽的高粱，爱尔兰马铃薯和花生制成的胚粉的理化和感官品质

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Weaning food was produced from the blends of sprouted and unsprouted sorghum–Irish potato, and groundnut flour. In the developed weaning foods, moisture content ranged from 8.44% to 12.70%, crude protein (7.40%–14.53%) crude ash (1.53%–1.77%), crude fiber (6.65%–6.88%), crude fat (3.31%–3.73%) and carbohydrate content (65.10%–69.15%). Sprouting and protein supplementation with groundnut improved the protein content of the formulated meals with values comparable to commercial sample (cereals). Mineral content reduced with sprouting, whereas the addition of Irish potato and groundnut increased the mineral content. Calcium ranged from 91.00% to 121.33% and potassium (487.33%–956.67%). Sample NSIG2 had the?highest potassium. Tannin ranged from 0.11 to 0.64?mg/100?g; phytate (4.98–7.42?mg/100?g); and oxalate (0.36–0.98?mg/100?g). Peak viscosity ranged from 43.08 to 23.57 RVU, trough (41.08–22.50 RVU), breakdown viscosity (61–14), final viscosity (84.33–52.53 RVU), setback viscosity (41.33–89.00 RVU), and peak time (5.07–7.00) in both the sprouted and unsprouted sorghum–irish potato–groundnut flour, respectively. The pasting temperature of the weaning food blends ranged between 87.25 and 89.60°C with SIG0 and NSIG2 having the lowest and highest values, respectively. The study showed that complementary food products formulated from this locally available food commodities is a promising food and has good nutritive value.
机译：断奶食品是由发芽和未发芽的高粱－爱尔兰马铃薯和花生粉的混合物制成的。在发达的断奶食品中，水分含量在8.44％至12.70％之间，粗蛋白（7.40％–14.53％）粗灰分（1.53％–1.77％），粗纤维（6.65％–6.88％），粗脂肪（3.31％ –3.73％）和碳水化合物含量（65.10％–69.15％）。花生发芽和蛋白质补充提高了配方食品的蛋白质含量，其价值可与商业样品（谷物）相比。随着发芽，矿物质含量降低，而爱尔兰马铃薯和花生的添加增加了矿物质含量。钙的范围为91.00％至121.33％，钾的范围为487.33％–956.67％。样品NSIG2的钾含量最高。单宁在0.11至0.64？mg / 100？g之间;植酸盐（4.98–7.42？mg / 100？g）;和草酸盐（0.36-0.98？mg / 100？g）。峰值粘度范围为43.08至23.57 RVU，波谷（41.08–22.50 RVU），击穿粘度（61–14），最终粘度（84.33–52.53 RVU），挫折粘度（41.33–89.00 RVU）和峰值时间（5.07–7.00） ）分别在发芽和未发芽的高粱-爱尔兰马铃薯-花生粉中使用。断奶食品混合物的糊化温度在87.25到89.60°C之间，其中SIG0和NSIG2分别具有最低和最高值。研究表明，由这种当地可得的食品制成的辅助食品是一种很有前途的食品，并具有良好的营养价值。

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