Nutritional qualities of weaning foods from protein-rich food mixtures using bioassay method.

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dc.contributor.authorAdepeju, A.B.
dc.contributor.authorAbiodun, Olufunmilola Adunni
dc.contributor.authorEsan, I
dc.date.accessioned2018-06-19T10:56:14Z
dc.date.available2018-06-19T10:56:14Z
dc.date.issued2016
dc.description.abstractThe 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.en_US
dc.identifier.citation14 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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/517
dc.language.isoenen_US
dc.publisherFederal University of Technology, Akure, Nigeriaen_US
dc.subjectcarbohydrateen_US
dc.subjectcrayfishen_US
dc.subjectproteinen_US
dc.subjectsoybeansen_US
dc.subjectweaning fooden_US
dc.titleNutritional qualities of weaning foods from protein-rich food mixtures using bioassay method.en_US
dc.typeArticleen_US

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