Journal of Food, Agriculture and Environment




Vol 3, Issue 3&4,2005
Online ISSN: 1459-0263
Print ISSN: 1459-0255


The physico-chemical properties of a complementary diet prepared from vegetable proteins


Author(s):

Victor A. Ikujenlola 1, Joseph B. Fashakin 2*

Recieved Date: 2005-06-15, Accepted Date: 2005-09-22

Abstract:

Complementary diets were prepared from vegetable proteins. The grains (maize, rice and cowpea) were germinated. The blend was formulated and studied for viscosity, bulk density, swelling and water holding capacity. The germination period was 72 h for maize and rice and 48 h for cowpea. The germinated diet indicated significant (P<0.005) reduction in the paste viscosity from over 10,000 cps to about 3,000 cps at 10% matter.

Keywords:

Complementary blends, bulk density, swelling capacity, viscosity, germination


Journal: Journal of Food, Agriculture and Environment
Year: 2005
Volume: 3
Issue: 3&4
Category: Food and Health
Pages: 23-26


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