Volume 19, Issue 72 (Oct 2009)
J Mazandaran Univ Med Sci 2009, 19(72): 38-35 |
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Asemi Z, Taghizade M. Comparison of quality proteins regarding evaluation in two samples of home made cereal/legume mixtures with a sample of commercial baby food. J Mazandaran Univ Med Sci 2009; 19 (72) :38-35
URL: http://jmums.mazums.ac.ir/article-1-573-en.html
URL: http://jmums.mazums.ac.ir/article-1-573-en.html
Abstract: (11641 Views)
Background and purpose:Protein quality of cereal/legume mixtures resultsin nutrient profiles. Regarding to the importance of foodprotein quality, this study was conducted to compare protein valueof two samples of home made food (based on semolina spaghetti + soybean and nole spaghetti + soybean mixed) with Cerelac - based on wheat (commercial baby food) in Rats.
Materials and methods:Experimental study was conducted on 80 male rats (wistar) aged 21days in 8 groups, under 10 diets inclusive of: 3 test diets (Cerelac and two samples of home made food), 1 diet standard (casein+Methionine) and 1 diet basal (protein free) for True proteinDigestibility (TPD) and Apparent Digestibility (AD) study and 3 test diets, 1 diet standard and 1 diet basal for Net Protein Ratio (NPR), Protein Efficiency Ratio (PER) and Food Efficiency Ratio (FER) study. The value of TPD, NPR and PER between groups were analyzed by ANOVA and thenwith Bonferroni post test.
Results:The value of TD 92.8, 87, 89 and 85.4, NPR 4.3, 4.3, 3.6 and 3.6, PER 3, 2.5, 1.8 and 1.7, were for casein+Methionine, Cerelac and home made foods based on semolina spaghetti+soybean and nole spaghetti+soybean mixed. So there are significant difference between groups in compare to TD and PER (p<0.05), but in compare to NPR is not significant.
Conclusion:The findings showed that TD and NPR of home made food in comparison with Cerelac are acceptable, but in compare to PER is lower.
Materials and methods:Experimental study was conducted on 80 male rats (wistar) aged 21days in 8 groups, under 10 diets inclusive of: 3 test diets (Cerelac and two samples of home made food), 1 diet standard (casein+Methionine) and 1 diet basal (protein free) for True proteinDigestibility (TPD) and Apparent Digestibility (AD) study and 3 test diets, 1 diet standard and 1 diet basal for Net Protein Ratio (NPR), Protein Efficiency Ratio (PER) and Food Efficiency Ratio (FER) study. The value of TPD, NPR and PER between groups were analyzed by ANOVA and thenwith Bonferroni post test.
Results:The value of TD 92.8, 87, 89 and 85.4, NPR 4.3, 4.3, 3.6 and 3.6, PER 3, 2.5, 1.8 and 1.7, were for casein+Methionine, Cerelac and home made foods based on semolina spaghetti+soybean and nole spaghetti+soybean mixed. So there are significant difference between groups in compare to TD and PER (p<0.05), but in compare to NPR is not significant.
Conclusion:The findings showed that TD and NPR of home made food in comparison with Cerelac are acceptable, but in compare to PER is lower.
Type of Study: Research(Original) |
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