CHEMICAL AND BIOLOGICAL EVALUATION OF LEFT OVER LEAVENED AND UNLEAVENED BREAD AND PRODUCTS

被引：0

作者：

KHATIB, R

USMANI, NF

HUSAIN, SS

ABMED, S

AKHTER, S

机构：

[1] PAKISTAN COUNCIL SCI & IND LABS,BIODEGRADAT SECT,KARACHI 75280,PAKISTAN

[2] PAKISTAN COUNCIL SCI & IND LABS,PHARMACOL SECT,KARACHI 75280,PAKISTAN

来源：

BIORESOURCE TECHNOLOGY | 1992年 / 40卷 / 01期

关键词：

SOLID FOOD WASTE; LEAVENED AND UNLEAVENED BREAD; BIOLOGICAL EVALUATION; ANIMAL FEED;

D O I：

10.1016/0960-8524(92)90118-H

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

During a study on 'Refuse Recycling Processes' in Karachi sponsored by the United Nations Centre for Human Settlements (UNCHS-Habitat), it was observed that a significant amount of Solid Food Waste, such as left overs of unleavened and leavened breads, rolls, buns, etc., is generated from restaurants, households and fast food stalls. The Solid Food Waste contained 96.3-98% organic matter, 2-3.7% ash, 4.3-9.1% fat, 5.3-14.3% protein, 50.6-80.3% carbohydrate and 309-423 cal/100 g. Biological evaluation showed that diets prepared from this Solid Food Waste were acceptable, fully consumed and well tolerated by albino rats. It has comparable nutritive potential to bread and wheat flour.

引用

页码：49 / 52

页数：4

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