UTILIZATION OF SOME MILK BY-PRODUCTS AND CHICKPEA FOR PREPARING WEANING FOODS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 32, Issue 3, March 2007, Page 2085-2093 PDF (486.65 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2007.200239 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Afaf O. A. Ali; Akiela Saleh; A. M. Abeid | ||||
| Regional Center for Food and Feed, Agric. Res.Center, Giza, Egypt. | ||||
| Abstract | ||||
| Sweet cheese whey and permeate as milk by-products were used to prepare weaning food. Grinding chickpea was added as a fortified material. Effect of use ABT culture with obtained formulas also was studied. Examined formulas were tested for their chemical composition, mineral contents, amino acids and some vitamins contents, and microbiological properties. Total calories and protein content of prepared formulas were calculated as percentage of daily requirement (G.D.T.) for infant 9 months old. | ||||
| Keywords | ||||
| Whey; permeate; weaning food; chickpea; daily requirement G.D.R | ||||
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