Mineral Retention Values for Blends of Cereal Based Complementary Food in Rats

Thirty five adult rats were used to study mineral utilization of unfermented and fermented blends of cereal based complementary food. Paddy and parboiled rice, soybean and crayfish were obtained from Jos Main Market, Nigeria. The paddy rice malted for 72h and all the foodstuffs were processed into flours. Parboiled rice and soybean mix was formulated in a standard ratio of 70:30g (PR:DSB0). A modified standard formulation of parboiled rice, soybean, malted rice and crayfish mix in the ratio of 65:25:5:5g (PR:DSB:MR72:CF0) blend was made. From the formulation fermentation of different blends at varying periods 24, 48, 72, 96 and 120h was carried out. Seven different diets were fed. Five rats were assigned to each diet, and were fed for 12 days. Mineral assays were done by standard techniques. Food intakes were affected by supplements and fermentation period. Mineral retention values were a function of food intakes, supplements, fermentation period, fecal and urinary mineral outputs. The group fed the unfermented modified standard (PR:DSB:MR72:CF0) blend had the highest foodintake and mineral retention value followed by the group fed the PR:DSB:MR72:CF96 blend fermented for 96h. Based on the results fermentation should be for 96h for maximum mineral retention.Keywords: Fermentation, complementary, mineral, retention, ratsNig J. Biotech. Vol. 25 (2013) 23-3

Heat inactivation of alkaline phosphatase in human milk

Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to [email protected], referencing the URI of the item.Bibliography: leaves 40-41.Not availabl