Nothing Special   »   [go: up one dir, main page]

Tchango, 1995 - Google Patents

The nutritive quality of maize-soybean (70: 30) tempe flour

Tchango, 1995

Document ID
433840100766714317
Author
Tchango J
Publication year
Publication venue
Plant Foods for Human Nutrition

External Links

Snippet

The nutritive quality of maize-soybean (70: 30) tempe flour manufactured by fermentation with Rhizopus oligosporus: Rhizopus orysae (1: 1) was determined using weanling rats. Mould fermentation of maize-soybean mixture did not significantly affect its proximate …
Continue reading at link.springer.com (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/807—Poultry or ruminant feed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL

Similar Documents

Publication Publication Date Title
Clark et al. Supplying the protein needs of dairy cattle from by-product feeds
US5709894A (en) Feed additive for ruminant animals and a method for feeding a ruminant
Fernandez et al. Comparative digestibility experiments with growing pigs and adult sows
Pomeranz et al. Buckwheat: Structure, composition, and utilization
Nnam et al. Effect of fermentation on the nutrient and antinutrient composition of baobab (Adansonia digitata) seeds and rice (Oryza sativa) grains
Marty et al. Recovery of amino acids at the distal ileum for determining apparent and true ileal amino acid digestibilities in growing pigs fed various heat-processed full-fat soybean products
Apata et al. Some aspects of the biochemistry and nutritive value of African Yambean seed (Sphenostylis stenocarpa)
Carter et al. The available niacin values of foods for rats and their relation to analytical values
Zamora et al. The nutritive value of dehulled soybeans fermented with Aspergillus oryzae or Rhizopus oligosporus as evaluated by rats
Oluwole et al. Assessment of microbial changes and nutritional qualities of extruded white yam (Dioscorea rotundata) and bambara groundnut (Vigna subterranean) blends
Asiedu et al. Effect of processing (sprouting and/or fermentation) on sorghum and maize: II. Vitamins and amino acid composition. Biological utilization of maize protein
Salawu et al. Quebracho tannins with or without Browse Plus (a commercial preparation of polyethylene glycol) in sheep diets: effect on digestibility of nutrients in vivo and degradation of grass hay in sacco and in vitro
Yu et al. The effect of condensed tannins from heated and unheated cottonseed on the ileal digestibility of amino acids for the growing rat and pig
Lyimo Evaluation of the nutritional quality and acceptability of sorghum-based tempe as potential weaning foods in Tanzania
Eggum et al. Protein and energy evaluation with rats of seed from 11 lupin cultivars
Tchango The nutritive quality of maize-soybean (70: 30) tempe flour
Mugula Evaluation of the nutritive value of maize-soybean tempe as a potential weaning food in Tanzania
Mugula The nutritive quality of sorghum-commonbean tempe
Flis et al. The use of dehulled or fat-supplemented yellow lupin seeds in feeding growing pigs
CN115104678A (en) High-palatability pet dry food capable of improving immunity of pets and preparation method thereof
Sathe et al. PREPARATION AND UTILIZATION OF PROTEIN CONCENTRATES AND ISOLATES FOR NUTRITIONAL AND FUNCTIONAL IMPROVEMENT OF FOODS 1
Umoren et al. Protein quality of raw and autoclaved cowpeas: Comparison between some insect resistant and susceptible varieties
Jackson Protein nutritional quality of cowpea and navy bean residue fractions
Akaninwor et al. Evaluation of processed sweet potato-crayfish–soya bean and sweet potato-crayfish-bambara groundnut weaning mixtures
Okeke et al. The nutritive value of all-vegetable protein diets based on legume, cereal and tuber in weanling rats