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Vitamin E constituents of Weaning Foods from Germinated Cereals and Legumes
Author(s) -
MARERO L.M.,
PAYUMO E.M.,
AGUINALDO A.R.,
HOMMA S.,
IGARASHI O.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb08031.x
Subject(s) - germination , weaning , tocopherol , food science , vitamin e , biology , vitamin , agronomy , chemistry , zoology , antioxidant , biochemistry
Four weaning food formulations prepared from 70% 72‐hr germinated rice/corn and 30% 48‐hr germinated mungbean/cowpea were studied for tocopherol constituents and compared to ungerminated controls. γ‐TocopheroIs were the major constituents of the mungbean‐supplemented samples. The cowpea‐supplemented foods contained a predominance of δ‐tocopherols followed closely by γ‐tocopherols, α‐Tocopherols were comparatively higher in corn‐ than in rice‐formulations. Tocopherols in the weaning foods decreased due to germination especially the γ‐tocopherols of germinated corn‐mungbean.