BACKGROUND: Jatropha kernel contains 400-600 g oil kg −1 , and the cake obtained after oil extraction is rich in protein. The use of Jatropha cake/meal in food or feed is limited owing to the presence of toxic and antinutritional constituents. The main objective of the present study was to prepare protein isolates with reduced toxic and antinutritional factors and improved nutritional quality.
The various ethnic groups of Nepal consume a variety of traditional fermented and nonfermented foods. The major fermented traditional foods and beverages include
Two type of ready to eat supplementary food formulations were developed by roller drying based on wheat, soy protein concentrate, whey protein concentrate, and green gram flour and were fortified with vitamins and minerals to meet the one third of the Recommended daily allowance (RDA). The supplementary food formulations contained 20-21% protein, 370-390 kcal of energy and 2,300 μg of β-carotene per 100 g serving. The physico-chemical, functional and nutritional characteristics were evaluated. The chemical score indicated that sulphur containing amino acids were the first limiting in both the formulations. The calculated nutritional indices, essential amino acid index, biological value, nutritional index and C-PER were higher for formula II. Rat bioassay showed higher PER (2.3) for formula II compared to formula I (2.1). The bioaccessibility of iron was 23%. Sensory studies indicated that the products were acceptable with a shelf life of 1 year under normal storage condition. However, the formulations were nutritionally better than only cereal based supplementary food formulations available commercially. The product could be served in the form of porridge with water/milk or in the form of small laddu.
Two ready to eat weaning food formulations have been developed based on oilseed. Wheat, green gram Dhal, sugar and cereal malt have been incorporated to provide 15-17% protein and 360-380 Kcal of energy and fortified with vitamins and minerals to meet the recommended daily allowance. The physico-chemicals, functional and nutritional characteristics of the formulations were evaluated. The chemical score indicated that sulphur containing amino acids were first limiting amino acid in both the formulations. However, the calculated nutritional indices: essential amino acid index, nutritional index biological value and C-PER were higher for formula-II. The rat bioassay showed higher PER (2.07) for formula-II. Sensory studies confirmed that the products were acceptable with a shelf life of one year under normal storage conditions. The product could be served in the form of porridge with water/milk or in the form of small Laddu. J. Food Sci. Technol. Nepal, Vol. 6 (36-42), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8258
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