Publication: Improvement of dietary density by the use of germinated cereals and legumes
Issued Date
1999-01-01
Resource Type
ISSN
03795721
Other identifier(s)
2-s2.0-0033494825
Rights
Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food and Nutrition Bulletin. Vol.20, No.2 (1999), 261-266
Suggested Citation
Chittima Singhavanich, Sitima Jittinandana, Wantanee Kriengsinyos, Sakorn Dhanamitta Improvement of dietary density by the use of germinated cereals and legumes. Food and Nutrition Bulletin. Vol.20, No.2 (1999), 261-266. doi:10.1177/156482659902000213 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/25296
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Thesis
Title
Improvement of dietary density by the use of germinated cereals and legumes
Other Contributor(s)
Abstract
The feasibility of using germinated seeds to reduce the high viscosity of cereal- and legume-based weaning foods developed by the Institute of Nutrition at Mahidol University was investigated. The amylase-rich food (ARF) products were developed from cereals (rice, glutinous rice, and maize) and legumes (mung bean, black bean, soya bean, red kidney bean, and groundnut). The activities of α- and β-amylase were determined. The results showed that the germination processes were standardized by a four-day germination period for cereous cereal- and legume-based weaning foods.