Download
Fikiru_et_al-2017-Food_Science_&_Nutrition.pdf 196,96KB
WeightNameValue
1000 Titel
  • Nutritional quality and sensory acceptability of complementary food blended from maize (Zea mays), roasted pea (Pisum sativum), and malted barley (Hordium vulgare)
1000 Autor/in
  1. Fikiru, Obse |
  2. Bultosa, Geremew |
  3. Fikreyesus Forsido, Sirawdink |
  4. Temesgen, Mathewos |
1000 Erscheinungsjahr 2016
1000 Art der Datei
1000 Publikationstyp
  1. Artikel |
1000 Online veröffentlicht
  • 2016-05-06
1000 Erschienen in
1000 Quellenangabe
  • 5(2):173-181
1000 Copyrightjahr
  • 2016
1000 Lizenz
1000 Verlagsversion
  • https://doi.org/10.1002/fsn3.376 |
  • https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5332271/ |
1000 Publikationsstatus
1000 Begutachtungsstatus
1000 Sprache der Publikation
1000 Abstract/Summary
  • The aim of this study was to evaluate the effect of blending ratio of malted barley, maize, and roasted pea flour on complementary food quality and sensory acceptability. D‐ Optimal mixture design was used to generate 14 formulations. Each ingredient had 55–90% maize, 20–35% pea and 4–12% malted barley. Pretreatments like debranning of maize, roasting of pea and dehusking of malted barley were done. The three component‐constrained mixture design was conducted using Design‐Expert® 6 (Stat‐Ease). Ash, protein, fat, fiber, moisture, and carbohydrate contents were found in between range of 1.5–2.5%, 13.0–18.5%, 1.8–2.5%, 3.06–4.45%, 5.0–6.5%, and 68.9–74.1%, respectively. Significant difference (P < 0.05) among the treatments was observed for protein, moisture, odor, flavor and sensory overall acceptability. Lack‐of‐fit was significantly different only for fat (R2 = 0.90). Thus, the model generated can predict all attributes except for fat. The optimum values of high nutrient content and sensory acceptability were observed in the range of 55.0–68.5%, 27.5–35.0%, and 4.0–10.0% for maize, pea, and malted barley respectively.
1000 Sacherschließung
lokal malted barley
lokal roasted Pea
lokal proximate composition
lokal sensory quality
lokal Complementary food
lokal maize
1000 Fachgruppe
  1. Ernährungswissenschaften |
1000 Fächerklassifikation (DDC)
1000 Liste der Beteiligten
  1. https://frl.publisso.de/adhoc/creator/RmlraXJ1LCBPYnNl|https://frl.publisso.de/adhoc/creator/QnVsdG9zYSwgR2VyZW1ldw==|https://frl.publisso.de/adhoc/creator/RmlrcmV5ZXN1cyBGb3JzaWRvLCBTaXJhd2Rpbms=|https://frl.publisso.de/adhoc/creator/VGVtZXNnZW4sIE1hdGhld29z
1000 Label
1000 Förderer
  1. Jimma University |
  2. CIDA |
1000 Fördernummer
  1. -
  2. -
1000 Förderprogramm
  1. -
  2. -
1000 Dateien
1000 Förderung
  1. 1000 joinedFunding-child
    1000 Förderer Jimma University |
    1000 Förderprogramm -
    1000 Fördernummer -
  2. 1000 joinedFunding-child
    1000 Förderer CIDA |
    1000 Förderprogramm -
    1000 Fördernummer -
1000 Objektart article
1000 Beschrieben durch
1000 @id frl:6411300.rdf
1000 Erstellt am 2018-11-21T10:14:24.338+0100
1000 Erstellt von 286
1000 beschreibt frl:6411300
1000 Bearbeitet von 122
1000 Zuletzt bearbeitet Thu Jan 30 17:05:21 CET 2020
1000 Objekt bearb. Mon Jan 07 14:11:49 CET 2019
1000 Vgl. frl:6411300
1000 Oai Id
  1. oai:frl.publisso.de:frl:6411300 |
1000 Sichtbarkeit Metadaten public
1000 Sichtbarkeit Daten public
1000 Gegenstand von

View source