The Effect of Toasting on the Protein Quality of White Bread and White Bread Supplemented with Soybean
Description:
Supplemented and unsupplemented white breads were baked and toasted at three different toaster settings, light, medium, and dark. Organoleptically, products were highly accepted when toasted at the light and medium temperatures. Biological tests with rats resulted in a decline in the efficient utilization of the protein with toasted white bread diets, evidenced by poor weight gain, low liver weight, Serum protein, PER (protein efficiency ratio - weight gain/protein intake) and percent digestabi…
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Date:
August 1979
Creator:
Okoro, Chioma E.