Chittima SinghavanichSitima JittinandanaWantanee KriengsinyosSakorn DhanamittaMahidol University2018-09-072018-09-071999-01-01Food and Nutrition Bulletin. Vol.20, No.2 (1999), 261-266037957212-s2.0-0033494825https://repository.li.mahidol.ac.th/handle/20.500.14594/25296The 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.Mahidol UniversityAgricultural and Biological SciencesNursingSocial SciencesArticleSCOPUS10.1177/156482659902000213