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dc.contributor.authorPaula, Heberth de-
dc.contributor.authorSantos, Rinaldo Cardoso dos-
dc.contributor.authorSilva, Marcelo Eustáquio-
dc.contributor.authorGlória, Enara Cristina Silva-
dc.contributor.authorPedrosa, Maria Lúcia-
dc.contributor.authorAlmeida, Nízia Araújo Vieira-
dc.contributor.authorCosta, Alexandre Sylvio Vieira da-
dc.contributor.authorMalaquias, Luiz Cosme Cotta-
dc.identifier.citationPAULA, H. de et al. Biological evaluation of a nutritional supplement prepared with QPM Maize cultivar BR 473 and other traditional food items. Arquivos de Biologia e Tecnologia, v. 47, n.2, p. 247-251, 2004. Disponível em: <>. Acesso em: 08 nov. 2014.pt_BR
dc.description.abstractQuality Protein Maize (QPM) cultivar BR 473 was employed, together with soybean flour, brown sugar, banana meal and oat meal, for the preparation of a nutritional supplement.. 21-day old male Fisher rats were fed diets containing the supplement as a protein source, both with and without soybean flour; casein diets with 10 or 7% protein served as respective controls. Protein Efficiency Ratio (PER), Net Protein Utilization (NPU), Net Protein Retention (NPR) and Digestibility were determined. Blood biochemical parameters (glucose, cholesterol, urea, hemoglobin, albumin and total protein) were also measured in the animals and showed that all were in good health condition at the end of the experiment. The obtained results for PER, NPU and NPR indicated that the supplement prepared with QPM maize cultivar BR 473 was a good protein source, especially when soybean flour was added.pt_BR
dc.subjectBiological evaluationpt_BR
dc.subjectNutritional supplementpt_BR
dc.titleBiological evaluation of a nutritional supplement prepared with QPM Maize cultivar BR 473 and other traditional food items.pt_BR
dc.typeArtigo publicado em periodicopt_BR
dc.rights.licenseO periódico Brazilian Archives of Biology and Technology permite que o Repositório Institucional da Universidade Federal de Ouro Preto (UFOP) deposite uma cópia eletrônica dos artigos publicados por esse periódico em que ao menos um dos autores faça parte da comunidade cientifica da UFOP. Fonte: Licença concedida mediante preenchimento de formulário enviado no dia 29 jan. 2014.pt_BR
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