The fortification of bread with lysine. II. The nutritional value of fortified bread

Rosenberg, Hans; Rohdenburg, Edward L.

doi:10.1016/0003-9861(52)90207-5

Cited by 49 publications

(5 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…More recently, in our laboratory, Rosenberg and Rohdenburg (1952) have shown that this same principle may be demonstrated with the rat. On a bread diet containing only 12 percent protein, rats grew as well as on a 20 percent protein stock colony diet.…”

mentioning

confidence: 60%

The Protein Requirement of the Turkey Poult

1954

Self Cite

View full text Add to dashboard Cite

mentioning

confidence: 60%

The Protein Requirement of the Turkey Poult

1954

Self Cite

View full text Add to dashboard Cite

“…The potential of using soybeans to improve the nutritional profile of the present RUTFs as well as the impact on total ingredient price needs to be further explored. Low lysine levels in the RUTFS could also be overcome through supplementa‐tion with lysine HCl before or after processing to impr‐ove the amino acid profile of the RUTFs (Rosenberg and Rohdenburg ).…”

Section: Resultsmentioning

confidence: 99%

The use of nutrient‐optimizing/cost‐minimizing software to develop ready‐to‐use therapeutic foods for malnourished pregnant women in Mali

Bechman

Phillips

Chen

2015

Food Science & Nutrition

View full text Add to dashboard Cite

Malnutrition affects people of all ages in many countries in the developing world. One treatment for malnutrition is the intervention involving ready-to-use therapeutic foods (RUTFs). This study developed RUTFs for pregnant women in Mali using formulation computer software and largely local, plant-based ingredients. Mali has the world's second highest birth rate and infant mortality rate. Nutrient profiles of possible ingredients and their prices from 2004 to 2009 were entered into the software. Computer-selected ingredients included peanuts, cowpeas, and millet as well as rice or barley koji (sources of α-amylase and ingredients). Components of the six selected formulations were milled, hydrolyzed with koji α-amylase, and heated at 121°C for 15 min. The contents of protein, fat, ash, fiber, carbohydrates, amino acid, and energy of dehydrated products were determined and compared with software-predicted values. Actual and predicted values were comparable: the protein content was 1.45–2.04% higher, and ash content was 0.60–0.89% higher than the predicted values, while the fat content was 0.18–0.88% lower, the lysine content was 0.17–0.25% lower, and fiber content was 0.16% lower to 2.06% higher than the predicted values. The difference in actual and predicted energy levels were 14.8–22.2%. The amount of RUTF needed to meet the requirement of most limiting nutrients, lysine and energy, ranged from 2620 to 3002 g. The costs for producing the RUTFs were substantially lower than importing commercial RUTFs even with increased ingredient prices in Mali from 2004 to 2009.

show abstract

“…Growth response of rats to bread diets containing increasing amounts of supplementary lysine of wheat. This study was a repetition of an experiment carried out almost 10 years ago (12), with animals from the same colony and with a commercial white bread containing 5% nonfat milk solids.…”

Section: Supplementation Ofmentioning

confidence: 99%

Problems and Future of… Agricultural and Food Chemistry

1959

J. Agric. Food Chem.

View full text Add to dashboard Cite

The fortification of bread with lysine. II. The nutritional value of fortified bread

Cited by 49 publications

References 6 publications

The Protein Requirement of the Turkey Poult

The Protein Requirement of the Turkey Poult

The use of nutrient‐optimizing/cost‐minimizing software to develop ready‐to‐use therapeutic foods for malnourished pregnant women in Mali

Problems and Future of… Agricultural and Food Chemistry

Contact Info

Product

Resources

About