Preparation of gluten - free diet mixture for infants suffering from Celiac disease

ABSTRACT

Cassava tubers, chick pea, soybean, peanut, sesame, rice flours and skim milk were used for preparing 2 food mixtures [gluten free] for children suffering from celiac disease. The 2 mixtures were compared with the market gluten free diet [Rizini]. The diets were subjected to chemical analysis and biological evaluation. Results indicated that fat content was the same in the prepared diets. Amino acids analysis showed that most of the essential amino acids are present in optimal concentration in mixture [I and II] except the total sulfur amino acids and tryptophan which were found to be the limiting amino acids in the mixtures. Lysine is present in high values compared with that of FAO provisional pattern and whole egg. On the other hand, market diet is deficient in lysine. Results of biological evaluation indicated that mixture II showed better net protein utilization [NPU] and biological value [BV] than the other 2 diets