The protein quality value of two homemade cereals legume mixtures compare to a commercial baby food sample

AUTHORS

Zatollah Asemi 1 , * , Mohsen Taghizade 2

AUTHORS INFORMATION

1 Food and Drug Administration, Kashan University of Medical Sciences, Kashan, Iran

2 Dept. of Biochemistry, Kashan University of Medical Sciences, Kashan, Iran

ARTICLE INFORMATION

Journal of Kermanshah University of Medical Sciences: 15 (1); e79393
Published Online: May 19, 2011
Article Type: Research Article
Received: February 28, 2010
Accepted: July 06, 2010

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Abstract

Background: Mixed cereals and legumes products enhance protein quality. This study has been conducted to compare the protein value of two homemade foods (a mixture of beans and rice and a mixture of vetch and rice) with a commercial baby food (wheat- based Cerelac) in rats.

Methods: An experimental study has been conducted on 80 male rats, which divided into 8 subgroups. Five different diets including3 3 test diets (Cerelac and two of the homemade foods), 1 standard diet (casein) and 1 basic diet (protein free) were admitted to determine the TPD (True protein Digestibility), AD (Apparent Digestibility).  Furthermore, 3 test diets, 1 standard diet and 1 basic diet used to determine the NPR (Net protein ratio), PER (Protein Efficiency Ratio) and FER (Food Efficiency Ratio). Difference between values of TPD, NPR and PER among the groups was analyzed using ANOVA and SPSS software.

Results: Our findings indicated that the TPD for Cerelac, bean+rice and vetch+rice (87.7, 80.2 and 81.9; respectively) were statistically different. The NPR for Cerelac, bean+rice and vetch+rice were 4.6, 4 and 4.5; respectively. There was significant difference for PER between three groups (2.5, 2.9 and 2.8; respectively). 

Conclusion: The findings showed that the protein value of homemade foods is acceptable in comparison to commercial products such as Cerelac.

Keywords

protein quality cerelac bean vetch rice baby meals

© 2011, Journal of Kermanshah University of Medical Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
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