Pumpkin Seed Flour and Its Micro-nutrient Levels: Production of Pumpkin Seed Flour and Evaluation of Its Potential to Enhance Vitamin a and Iron Levels of Maize Flour - Twinamasiko Andrew - Livros - LAP LAMBERT Academic Publishing - 9783844326291 - 19 de abril de 2011
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Pumpkin Seed Flour and Its Micro-nutrient Levels: Production of Pumpkin Seed Flour and Evaluation of Its Potential to Enhance Vitamin a and Iron Levels of Maize Flour

Twinamasiko Andrew

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Pumpkin Seed Flour and Its Micro-nutrient Levels: Production of Pumpkin Seed Flour and Evaluation of Its Potential to Enhance Vitamin a and Iron Levels of Maize Flour

This work was aimed at evaluating the potential of pumpkin seed flour in enhancing the vitamin A and iron levels of maize flour. Vitamin A content of maize flour alone was not sufficient to meet the Recommended Daily Allowance (RDA) for the infants, children, males, females, pregnant and lactating mothers. However, the mixtures of pumpkin seed flour and maize flour in the ratios of 1:1, 2:1 and 4:1 had enough vitamin A to meet the RDAs of such groups of people, implying that the pumpkin seed flour enhanced the vitamin A composition of maize flour. The iron content in a mixture of pumpkin seed flour and maize flour in the ratio of 4:1 was found to meet the RDAs of infants, children, males, females, pregnant and lactating mothers. Iron content of maize flour alone could not meet the RDAs of any of the above groups of people, implying that the pumpkin seed flour enhanced the iron content of maize flour. Sensory evaluation results of porridge and meal prepared from maize flour alone and a mixture of pumpkin seed revealed that the formulation of pumpkin seed flour and maize flour in the ratio of 4:1 respectively is the most acceptable for both porridge and meal.

Mídia Livros     Paperback Book   (Livro de capa flexível e brochura)
Lançado 19 de abril de 2011
ISBN13 9783844326291
Editoras LAP LAMBERT Academic Publishing
Páginas 60
Dimensões 150 × 4 × 226 mm   ·   99 g
Idioma English  

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