الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 137 |  |  |
| | | from | 137 | | |
Abstract
This study aimed to : Increase the nutritional and biological value of low cost biscuits to fight malnutrition among infants and young children. To produce biscuits, numbers of legumes flour (defatted soybean flour, whole meal flour of sweet lupine, chickpea and fenugreek) and date (at tamr stage), were utilized in replacing part of wheat flour with different levels (5, 10 and 15%) of these materials. The results indicated that legumes flours were extremely rich in minerals as compared with wheat flour. While skim milk powder has highest percent of Calcium, whereas, date has highest percent of phosphorous. Protein contents of Legumes flours were about 2 to 5 times fold content of the cereals wheat flour. Legumes flours were extremely rich in all essential amino acids than wheat flour. 100gm (on dry basis) of biscuits samples with 5, 10 and 15% replacement of wheat flour with legumes flour, give from 23.57- 26.5%, from 24.43 - 30.29% and from 25.32 – 34.07% of protein, respectively and 22% of energy of Recommended Daily Dietary Allowances (R.D.D.A., 1989) for children 7-10 years, 28 Kg weight and 132 cm height. Results indicated that minerals contents of biscuits increased by increasing the level of replacement of wheat flour with legumes flour and date, such increase in mineral mainly due to high content of these components in the replacing ingredients such as legumes flours which were extremely rich in minerals as compared with wheat flour. The high contents of minerals in these materials raise the nutritive value of biscuits. 100gm (dry basis) of biscuits sample 12 (15% replacement of wheat flour with defatted soybean flour) give 28, 8.3, 10.4 and 24% of Fe, Ca, Zn and P, respectively of Recommended Daily Dietary Allowances (R.D.D.A., 1989) for children 7-10 years, 28 Kg weight and 132 cm height. Biscuits made with legume flours had more leucine, total aromatic amino acids and tryptophan, while all biscuits samples had less lysine than FAO/WHO (1973) reference pattern. Therefore, these samples require more supplementation with complementary protein of they are to be used as food sources. With the except of the biscuit made from 5, 10 and 15% fenugreek flour, the hedonic scores of all the biscuits were generally high indicating a strong consumer appeal for nine out of the sixteen samples. Rats fed on diets containing biscuits with flour substitute 5% defatted soybean(4) had the highest total body weight gain, highest feed efficiency and highest protein efficiency ratio (PER). The results show that the diets containing biscuits with flour substitute caused a significant increase in hemoglobin and erythrocyte. Microscopically, liver of positive control (group 1), untreated rat revealed the normal histological structure of hepatic lobule. Meanwhile, more extensive lesions were seen in case of rats fed on diet contain biscuits made from wheat flour (group (3), followed by negative control (group2). The obtained results in the studies cleared that iron deficiency led to an extensive alteration that mostly resulted clinically into failure if liver and kidney functions in the affected animals.