The potential use of chickpeas in development of infant follow-on formula
| Autor: | Shahal Abbo, Zipi Berkovich, Lovemore Nkhata Malunga, Ram Reifen, Shimrit Bar-El Dadon, Eli Zinal |
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| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
medicine.medical_specialty
Food Handling MEDLINE Developing country Medicine (miscellaneous) Infant follow-on formulae Clinical nutrition Chickpea medicine Humans Amino Acids Intensive care medicine Developing Countries Nutrition and Dietetics business.industry Research Protein Malnutrition Nutritional Requirements Infant medicine.disease Cicer Infant Formula Surgery Amino acid Infant formula Weaning formulae Dietary Proteins business |
| Zdroj: | Nutrition Journal |
| ISSN: | 1475-2891 |
| Popis: | BackgroundUndernutrition during childhood is a common disorder in the developing countries, however most research has focussed much on its treatment rather than its prevention.ObjectiveWe investigated the potential of using chickpeas in infant follow-on formula production against the requirements of WHO/FAO on complementary foods and EU regulations on follow-on formula.MethodsChickpeas were germinated for 72 hours followed by boiling, drying and dehulling in order to minimise associated anti-nutrition factors. Saccharifying enzymes were used to hydrolyse starch to maltose and the resulting flours were analysed for their protein content and amino acid profile.ResultsThe protein content (percentage) increased from 16.66 ± 0.35 and 20.24 ± 0.50 to 20.00 ± 0.15 and 21.98 ± 0.80 for the processed desi and kabuli cultivar compared to raw chickpeas, respectively (P ConclusionThe designed chickpea based infant follow-on formula meets the WHO/FAO requirements on complementary foods and also the EU regulations on follow-on formula with minimal addition of oils, minerals and vitamins. It uses chickpea as a common source of carbohydrate and protein hence making it more economical and affordable for the developing countries without compromising the nutrition quality. |
| Databáze: | OpenAIRE |
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