1.
Rev. Soc. Argent. Nutr
;
7(1): 3-4, 1996.
Article
in Spanish
| LILACS
| ID: lil-193243
Subject(s)
Humans , Diet/standards , Sports/physiology , Dietary Carbohydrates/administration & dosage , Dietary Carbohydrates/pharmacokinetics , Dietary Fats/administration & dosage , Dietary Fats/pharmacokinetics , Dietary Minerals/administration & dosage , Muscle Fatigue/physiology , Dietary Proteins/administration & dosage , Sports Medicine/standards , Thiamine/administration & dosage
2.
Arch. latinoam. nutr
;
42(3): 301-8, sept. 1992. tab
Article
in English
| LILACS
| ID: lil-134577
ABSTRACT
Natural fermentation of pearl millet flour at 20, 25 and 30 degrees for 72 h brought about an improvement in its apparent and true protein digestibility. Utilisable protein, net protein retention and protein retention efficiency values were also enhanced as a result of fermentation. Rats fed on flour fermented at 20 and 25 degrees C had higher food as well as protein efficiency ratios than the flour fermented at 30 degrees C. Feeding of the fermented products did not bring about any histopathological abnormality in rats. Cutlets prepared from the fermented flour were organoleptically acceptable to a panel of judges