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Formulation and Nutritional Evaluation of Complementary Foods - Made From Locally Available Food Ingredients
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Formulation and Nutritional Evaluation of Complementary Foods - Made From Locally Available Food Ingredients - Taschenbuch

2014, ISBN: 9783659175718

[ED: Taschenbuch / Paperback], [PU: LAP Lambert Academic Publishing], The current study was designed to prepare and formulate ready to use complementary food made from available local food ingredients, like rice, chick pea, groundnut, sesame, skim milk and sugar. The material was processed by using different traditional techniques like soaking, boiling, grinding. The proximate composition of three complementary foods revealed that CF1 had 4.1mg, 1.8, 0.6, 13.2, 14, 66.3 in grams/100g and 434.3 Kcal per 100 g, CF2 had 3.7, 0.8, 13, 15.9, 64.4 in g and 437.8 Kcal per 100 g and CF3 had 4.3, 1.6, 0.7, 13.7, 13.4, 66.2 in grams and 442.0 kcal per 100 g for moisture, ash, crude fiber, crude fat, crude protein, nitrogen free extract and total energy. They contained 12 to 18.4 mg iron, 6.87 to 13.9 mg zinc, 127 to183 mg calcium, 242 to 414 mg sodium, 388 to 396 mg potassium, 90 to 102 mg magnesium per 100 mg in three complementary foods. The results of sensory evaluation showed that all three complementary foods were not significantly different (p0.05) in mean score for sensory characteristics. It was concluded that these foods are low in mineral (trace) content. If they properly fortified, they can be effective to improve nutritional status of children., [SC: 0.00], Neuware, gewerbliches Angebot, H: 220mm, B: 150mm, T: 3mm, [GW: 86g]

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Formulation and Nutritional Evaluation of Complementary Foods - Syeda Maria Fiaz Bukhari
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Formulation and Nutritional Evaluation of Complementary Foods - neues Buch

ISBN: 9783659175718

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The current study was designed to prepare and formulate ready to use complementary food made from available local food ingredients, like rice, chick pea, groundnut, sesame, skim milk and sugar. The material was processed by using different traditional techniques like soaking, boiling, grinding. The proximate composition of three complementary foods revealed that CF1 had 4.1mg, 1.8, 0.6, 13.2, 14, 66.3 in grams/100g and 434.3 Kcal per 100 g, CF2 had 3.7, 0.8, 13, 15.9, 64.4 in g and 437.8 Kcal per 100 g and CF3 had 4.3, 1.6, 0.7, 13.7, 13.4, 66.2 in grams and 442.0 kcal per 100 g for moisture, ash, crude fiber, crude fat, crude protein, nitrogen free extract and total energy. They contained 12 to 18.4 mg iron, 6.87 to 13.9 mg zinc, 127 to183 mg calcium, 242 to 414 mg sodium, 388 to 396 mg potassium, 90 to 102 mg magnesium per 100 mg in three complementary foods. The results of sensory evaluation showed that all three complementary foods were not significantly different (p0.05) in mean score for sensory characteristics. It was concluded that these foods are low in mineral (trace) content. If they properly fortified, they can be effective to improve nutritional status of children. Bücher / Naturwissenschaften, Medizin, Informatik & Technik / Biologie / Land- & Forstwirtschaft

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Formulation and Nutritional Evaluation of Complementary Foods - Maria Fiaz Bukhari Syeda; Wasim Hussain Bukhari Sayyed
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Maria Fiaz Bukhari Syeda; Wasim Hussain Bukhari Sayyed:
Formulation and Nutritional Evaluation of Complementary Foods - Taschenbuch

2014, ISBN: 3659175714

ID: 21185784642

[EAN: 9783659175718], Neubuch, [PU: LAP Lambert Academic Publishing], This item is printed on demand for shipment within 3 working days.

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Formulation and Nutritional Evaluation of Complementary Foods - Syeda Maria Fiaz Bukhari; Sayyed Wasim Hussain Bukhari
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Syeda Maria Fiaz Bukhari; Sayyed Wasim Hussain Bukhari:
Formulation and Nutritional Evaluation of Complementary Foods - Taschenbuch

2014, ISBN: 9783659175718

ID: 29333168

Made From Locally Available Food Ingredients, Softcover, Buch, [PU: LAP Lambert Academic Publishing]

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Formulation and Nutritional Evaluation of Complementary Foods - Maria Fiaz Bukhari Syeda
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Maria Fiaz Bukhari Syeda:
Formulation and Nutritional Evaluation of Complementary Foods - Taschenbuch

ISBN: 9783659175718

Paperback, [PU: LAP Lambert Academic Publishing], Horticulture

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Details zum Buch
Formulation and Nutritional Evaluation of Complementary Foods
Autor:

Maria Fiaz Bukhari, Syeda; Wasim Hussain Bukhari, Sayyed

Titel:

Formulation and Nutritional Evaluation of Complementary Foods

ISBN-Nummer:

Detailangaben zum Buch - Formulation and Nutritional Evaluation of Complementary Foods


EAN (ISBN-13): 9783659175718
ISBN (ISBN-10): 3659175714
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2014
Herausgeber: LAP Lambert Academic Publishing

Buch in der Datenbank seit 09.04.2014 21:25:00
Buch zuletzt gefunden am 21.12.2016 23:14:51
ISBN/EAN: 9783659175718

ISBN - alternative Schreibweisen:
3-659-17571-4, 978-3-659-17571-8


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