Nutritional qualities of weaning foods from protein-rich food mixtures using bioassay method.
No Thumbnail Available
Date
2016
Journal Title
Journal ISSN
Volume Title
Publisher
Federal University of Technology, Akure, Nigeria
Abstract
The study evaluated the effect of crayfish and soybean protein enrichment on the quality of formulated weaning foods. The evaluation was done using both in vitro and in vivo (animal models) methods. The nutrient composition results showed that the protein and fat contents of then crayfish-ogi, soy-ogi and control diets of all the diets were 17.66, 14.16, 16 and 12.6, 18 and 9 g/100 g, respectively. The ash content of the experimental diets ranged from 2.14 to 4.85 g/100g. These values were in the FAO standard ranges recommended for infant weaning diet. The bioassay analysis showed that crayfish- ogi diet had higher protein efficiency ratio (PER) and net protein ratio (NPR) than soy –ogi diet. The animals fed with crayfish- ogi diet showed increased in weight when compared with others. The organs (tissues, liver and kidney) of animals in the crayfish-ogi group weighed higher and contained total protein level than those of the control diet group.
Description
Keywords
carbohydrate, crayfish, protein, soybeans, weaning food
Citation
14 Adepeju, A.B., Abiodun, O.A. & Esan, I. (2016): Nutritional qualities of weaning foods from protein-rich food mixtures using bioassay method. Applied Tropical Agriculture. 21(2); 39-43. Published by Federal University of Technology, Akure, Nigeria.