Toasted full-fat soya flour in treatment of kwashiorkor.

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Toasted full-fat soya flour in treatment of kwashiorkor.

Soya bean formulae have, for some time, received considerable attention as substitutes for human and cows' milk in infant feeding (Dean, 1953), but relatively little is known about the value of soya as a substitute for cows' milk in the treatment of acute kwashiorkor. Dean (1952) found that the progress of children with uncomplicated kwashiorkor on a locally prepared soya banana mixture was sim...

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The Soya Bean and the New Soya Flour

The soya bean has been one of the staple foods of China and Japan for centuries; but it has never been consumed to any extent by other nations. Hitherto it has been grown chiefly in Manchuria, whence it is exported to Europe and America. The cost of production is low. In composition it is rich in fat and protein. In fact it resembles meat more in composition than other legumes or cereals do. It...

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Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour

The effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. Rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. Fortification caused improvement in some characteristics such as dough stability ...

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Effect of Barely flour on jaundice in full-term neonates

Background: Hyperbilirubinemia is a common problem in neonates that affects approximately 60% of term neonates and 80% of pre-term neonates in the first week of life. Newborns, due to prematurity of the liver and digestive tract, could not eliminate bilirubin quickly. This phenomenon leads to hyperbilirubinemia and jaundice during the first days of the birth. Because indirect bilirubin is toxi...

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ژورنال

عنوان ژورنال: Archives of Disease in Childhood

سال: 1968

ISSN: 0003-9888,1468-2044

DOI: 10.1136/adc.43.230.463