Journal of Nutrition & Food Sciences
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Mananga Vital

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• Research Article
  Improvement of the Nutritional Quality and the Energy Density of the Fermented Gruels Maize Used Like Complemented Food of Infant
  Author(s): Elenga Michel, Keleke Simon, Mananga Vital, Massamba Joachim, Kobawila Simon Charles, Mbemba François, Kinkela Thérèse and Silou ThomasElenga Michel, Keleke Simon, Mananga Vital, Massamba Joachim, Kobawila Simon Charles, Mbemba François, Kinkela Thérèse and Silou Thomas
  
  The goal of this present work is to improve nutritional quality of the maize gruels fermented by the addition with maize of groundnut seeds and, to increase the energy density of the gruels by incorporation of calcium malt and carbonate. The method consists of studying the effect of the addition of groundnut seeds, dried beforehand and peeled, at the time of the crushing of maize seeds soaked in the respective proportions of 25% and 75%. The given parameters are the content of proteins, lipids, ashes, fibres and glucids. The method also consists of studying the effect of the incorporation of calcium malt and carbonate on the gruels according to their content of dry matter. The given parameters are the consistency of the gruels (expressed in mm/30s) carried out thanks to the viscosimeter of Bostwick and the energy density determined by calculation and expressed in kcal/100 ml of gruel... View More»
  DOI: 10.4172/2155-9600.1000146

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