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Titolo:
Nutritional composition of uncommon foods and their role in meeting micronutrient needs
Autore:
Raghuvanshi, RS; Singh, R; Singh, R;
Indirizzi:
Govind Ballabh Pant Univ Agr & Technol, Dept Foods & Nutr, Pantnagar 263145, Uttar Pradesh, India Govind Ballabh Pant Univ Agr & Technol Pantnagar Uttar Pradesh India 263145
Titolo Testata:
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
fascicolo: 4, volume: 52, anno: 2001,
pagine: 331 - 335
SICI:
0963-7486(200107)52:4<331:NCOUFA>2.0.ZU;2-N
Fonte:
ISI
Lingua:
ENG
Soggetto:
IRON AVAILABILITY; DIGESTIBILITY; PHYTATE; CEREALS; PROTEIN;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
20
Recensione:
Indirizzi per estratti:
Indirizzo: Raghuvanshi, RS Govind Ballabh Pant Univ Agr & Technol, Dept Foods & Nutr,Pantnagar 263145, Uttar Pradesh, India Govind Ballabh Pant Univ Agr & Technol Pantnagar Uttar Pradesh India 263145
Citazione:
R.S. Raghuvanshi et al., "Nutritional composition of uncommon foods and their role in meeting micronutrient needs", INT J F S N, 52(4), 2001, pp. 331-335

Abstract

Uncommon fruits and vegetables, namely leaves of Bauhenia purpurea Linn., Chenopodium album Linn., Fagopyrum esculentum Moench., and Gleichenia linearis and green and ripe fruits of Ficus roxburghi were analysed for their proximate composition, minerals and vitamin content, in vitro bioavailabilityof mineral, in vitro protein digestibility and two anti-nutrients, i.e. oxalic and phytic acid. Results showed crude protein, crude fat, minerals, crude fibre, carbohydrate, energy, calcium, iron, and iodine content was in the range of 1.74 to 4.93%, 0.23 to 1.38%, 0.46 to 3.02%, 0.88 to 5.02%, 1.46 to 14.46%, 15 to 76 Kcal, 19 to 355 mg, 1.22 to 6.2 mg and 0.5 to 5.16 mg, respectively, beta -carotene, thiamin, riboflavin, niacin and ascorbic acid content ranged between 169 to 3020 mug, 0.03 to 0.1 mg, 0.02 to 0. 24 mg, 0.07 to 0.87 mg and 3.26 to 173.13 mg per 100 g, respectively. In vitro bioavailability of iron and calcium ranged between 4.62 to 9.23% and 7.30 to63.48%. In vitro protein digestibility ranged between 9.78 to 14.48%. Findings of the study indicate that all the samples studied are good sources ofmicronutrients. To provide food security there is need to explore every possible source of nutrients.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/12/20 alle ore 05:20:33