UTILIZATION OF SOYBEAN TEMPE FLOUR ON ADDITIONAL FOOD FOR CHILPREN UNDER FIVE YEARS-OLD: Study of Protein Efficiency Ratio Value
| Main Authors: | Widjajaseputra, Anna Ingani, Ristiarini, Susana, Octavia, Lydia |
|---|---|
| Format: | Proceeding PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2000
|
| Subjects: | |
| Online Access: |
http://repository.wima.ac.id/18405/1/ISPUC%202000-UTILIZATION%20OF%20SOYBEAN%20TEMPE%20FLOUR.pdf http://repository.wima.ac.id/18405/2/Utilization%20of%20Soybean%20Tempe%20Flour%20on%20Additional%20Food%20for%20Children.pdf http://repository.wima.ac.id/18405/ |
Daftar Isi:
- The utilization of soybean tempe flour on additional food formula for child ren under five years old provides supplementation to rice as one of common source of calories in Indonesia. The research studied the relationship between protein efficiency ratio (PER) and chemical score of protein on additional food which used soybean tempe flour. Per value determination used 3-4 weeks male Wistar rats .during 28 days, using Randomized Completely. The results indicated that utilization of soybean tempe flour can provide higher PER value than minimal recommended PER value and its nutritive value is depended on its chemical score of protein more than total protein content. This fact is useful for formula food labelling.