Sunflower Seed Flour and Protein Energy Malnutrition: Partially De-fatted Sunflower (Helianthus annus) Seed Flour: Source to Reduce Protein Energy Malnutrition

 
9783848495184: Sunflower Seed Flour and Protein Energy Malnutrition: Partially De-fatted Sunflower (Helianthus annus) Seed Flour: Source to Reduce Protein Energy Malnutrition

Protein energy mal-nutrition is the most lethal form of malnutrition that occurs from inadequate proportions of protein and energy deficiency that targets mostly infants and young children and commonly associated with infections. Sunflower is one of the important dual purpose crops in the world which provide both protein and oil. In the present study, wheat flour was replaced with partially de-fatted sunflower seed flour (PDSSF) with different proportions (0, 5, 10, 15, 20 and 25%) to prepare cookies. Physico-chemical and sensory attributes of these cookies were performed.It was concluded that PDSSF has a pleasant flavour, a desirable texture and an impressive nutritional profile. Products containing PDSSF are healthy with desirable eating characteristics. The PDSSF is, thus, quite well-suited for addition up to 15% to a variety of bakery products especially cookies. With respect to future perspective it can be suggested that some processing techniques should be developed and optimized to reduce the present anti-nutritional factors in sunflower seed flour meal without compromising nutritional value so it can be an excellent source to combat protein energy mal-nutrition.

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About the Author:

Dr. Sanaullah Iqbal has completed M. Phil Food Science from NIFSAT, University of Agriculture, Faisalabad-Pakistan & PhD Food Biotechnology from Uni. of Natural Resources and Life Sciences Vienna-Austria with distinction. Dr. Iqbal is now working as Assisant Prof. in the Dept. of Food Science and Human Nutrition, UVAS, Lahore-Pakistan.

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Book Description Book Condition: New. Publisher/Verlag: LAP Lambert Academic Publishing | Partially De-fatted Sunflower (Helianthus annus) Seed Flour: Source to Reduce Protein Energy Malnutrition | Protein energy mal-nutrition is the most lethal form of malnutrition that occurs from inadequate proportions of protein and energy deficiency that targets mostly infants and young children and commonly associated with infections. Sunflower is one of the important dual purpose crops in the world which provide both protein and oil. In the present study, wheat flour was replaced with partially de-fatted sunflower seed flour (PDSSF) with different proportions (0, 5, 10, 15, 20 and 25%) to prepare cookies. Physico-chemical and sensory attributes of these cookies were performed.It was concluded that PDSSF has a pleasant flavour, a desirable texture and an impressive nutritional profile. Products containing PDSSF are healthy with desirable eating characteristics. The PDSSF is, thus, quite well-suited for addition up to 15% to a variety of bakery products especially cookies. With respect to future perspective it can be suggested that some processing techniques should be developed and optimized to reduce the present anti-nutritional factors in sunflower seed flour meal without compromising nutritional value so it can be an excellent source to combat protein energy mal-nutrition. | Format: Paperback | Language/Sprache: english | 128 pp. Bookseller Inventory # K9783848495184

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Book Description LAP Lambert Academic Publishing Feb 2014, 2014. Taschenbuch. Book Condition: Neu. Neuware - Protein energy mal-nutrition is the most lethal form of malnutrition that occurs from inadequate proportions of protein and energy deficiency that targets mostly infants and young children and commonly associated with infections. Sunflower is one of the important dual purpose crops in the world which provide both protein and oil. In the present study, wheat flour was replaced with partially de-fatted sunflower seed flour (PDSSF) with different proportions (0, 5, 10, 15, 20 and 25%) to prepare cookies. Physico-chemical and sensory attributes of these cookies were performed.It was concluded that PDSSF has a pleasant flavour, a desirable texture and an impressive nutritional profile. Products containing PDSSF are healthy with desirable eating characteristics. The PDSSF is, thus, quite well-suited for addition up to 15% to a variety of bakery products especially cookies. With respect to future perspective it can be suggested that some processing techniques should be developed and optimized to reduce the present anti-nutritional factors in sunflower seed flour meal without compromising nutritional value so it can be an excellent source to combat protein energy mal-nutrition. 128 pp. Englisch. Bookseller Inventory # 9783848495184

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Book Description LAP Lambert Academic Publishing Feb 2014, 2014. Taschenbuch. Book Condition: Neu. Neuware - Protein energy mal-nutrition is the most lethal form of malnutrition that occurs from inadequate proportions of protein and energy deficiency that targets mostly infants and young children and commonly associated with infections. Sunflower is one of the important dual purpose crops in the world which provide both protein and oil. In the present study, wheat flour was replaced with partially de-fatted sunflower seed flour (PDSSF) with different proportions (0, 5, 10, 15, 20 and 25%) to prepare cookies. Physico-chemical and sensory attributes of these cookies were performed.It was concluded that PDSSF has a pleasant flavour, a desirable texture and an impressive nutritional profile. Products containing PDSSF are healthy with desirable eating characteristics. The PDSSF is, thus, quite well-suited for addition up to 15% to a variety of bakery products especially cookies. With respect to future perspective it can be suggested that some processing techniques should be developed and optimized to reduce the present anti-nutritional factors in sunflower seed flour meal without compromising nutritional value so it can be an excellent source to combat protein energy mal-nutrition. 128 pp. Englisch. Bookseller Inventory # 9783848495184

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Book Description LAP Lambert Academic Publishing, United States, 2014. Paperback. Book Condition: New. Language: English . Brand New Book ***** Print on Demand *****.Protein energy mal-nutrition is the most lethal form of malnutrition that occurs from inadequate proportions of protein and energy deficiency that targets mostly infants and young children and commonly associated with infections. Sunflower is one of the important dual purpose crops in the world which provide both protein and oil. In the present study, wheat flour was replaced with partially de-fatted sunflower seed flour (PDSSF) with different proportions (0, 5, 10, 15, 20 and 25 ) to prepare cookies. Physico-chemical and sensory attributes of these cookies were performed.It was concluded that PDSSF has a pleasant flavour, a desirable texture and an impressive nutritional profile. Products containing PDSSF are healthy with desirable eating characteristics. The PDSSF is, thus, quite well-suited for addition up to 15 to a variety of bakery products especially cookies. With respect to future perspective it can be suggested that some processing techniques should be developed and optimized to reduce the present anti-nutritional factors in sunflower seed flour meal without compromising nutritional value so it can be an excellent source to combat protein energy mal-nutrition. Bookseller Inventory # AAV9783848495184

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Book Description LAP Lambert Academic Publishing Feb 2014, 2014. Taschenbuch. Book Condition: Neu. This item is printed on demand - Print on Demand Neuware - Protein energy mal-nutrition is the most lethal form of malnutrition that occurs from inadequate proportions of protein and energy deficiency that targets mostly infants and young children and commonly associated with infections. Sunflower is one of the important dual purpose crops in the world which provide both protein and oil. In the present study, wheat flour was replaced with partially de-fatted sunflower seed flour (PDSSF) with different proportions (0, 5, 10, 15, 20 and 25%) to prepare cookies. Physico-chemical and sensory attributes of these cookies were performed.It was concluded that PDSSF has a pleasant flavour, a desirable texture and an impressive nutritional profile. Products containing PDSSF are healthy with desirable eating characteristics. The PDSSF is, thus, quite well-suited for addition up to 15% to a variety of bakery products especially cookies. With respect to future perspective it can be suggested that some processing techniques should be developed and optimized to reduce the present anti-nutritional factors in sunflower seed flour meal without compromising nutritional value so it can be an excellent source to combat protein energy mal-nutrition. 128 pp. Englisch. Bookseller Inventory # 9783848495184

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