Nutritional and carbohydrate characteristics of wheat and chickpea based weaning foods

International Journal of Food Sciences and Nutrition
A W Suhasini, N G Malleshi

Abstract

Weaning foods based on malted wheat and chickpea (MWF), popped wheat and chickpea (PWF), and roller dried wheat and chickpea (RWF) were prepared. The PWF and RWF were blended with 5% barley malt flour to formulate low bulk popped (PWFM) and roller dried (RWFM) foods. The amino acid contents, carbohydrate fractionation, pasting characteristics and in vivo carbohydrate digestibility of the foods were determined. Also the liver characteristics of weanling rats fed on the foods were assessed. The foods contained 17.0-18.3% protein, 1.7-3.7% fat, 67.1-67.5% available carbohydrates and 11.1-12.0% dietary fibre. The lysine content of the food proteins ranged from 4.2 to 4.6%. No appreciable difference in the amino acid contents among the different foods and also between the low bulk popped and roller dried foods (PWFM, RWFM) and their high bulk counterparts (PWF and RWF) were observed. The moisture content of the fresh livers of the animals fed on low bulk foods, namely MWF (60.9%), PWFM (63.9%), and RWFM (65.7%), were lower than the high bulk PWF (67.1%) and RWF (70.7%). A similar trend was recorded with respect to fresh and dry weight of the livers. The fractionation of the food carbohydrates by Sepharose CL 2B gel indicated partial...Continue Reading

References

Dec 1, 1981·The American Journal of Clinical Nutrition·P Snow, K O'Dea
Jan 1, 1993·Journal of Medical Genetics·A L CollinsN R Dennis

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Citations

Aug 13, 2005·International Journal of Food Sciences and Nutrition·C Alarcón-ValdezC Reyes-Moreno
Dec 24, 2010·International Journal of Food Sciences and Nutrition·Saima H KhanAyesha Sameen
Nov 28, 2006·International Journal of Food Sciences and Nutrition·Lourdes BoschRosaura Farré

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