Abstract
Home made weaning foods developed from locally available foods like bajra, barley, green gram (Vigna radiata L.), amaranth grain (Amaranthus sp.) and jaggery using household technologies like roasting and malting had a PER ranging from 2.04 to 2.13, BV 79.56 to 80.68, NPU 66.75 to 67.86, NPR 2.13 to 2.76 and PRE 34.18 to 44.18. The values were comparable to that of cerelac—a commercial weaning food.
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Gupta, C., Sehgal, S. Protein quality of developed home made weaning foods. Plant Food Hum Nutr 42, 239–246 (1992). https://doi.org/10.1007/BF02193932
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DOI: https://doi.org/10.1007/BF02193932