Vitamin E constituents of Weaning Foods from Germinated Cereals and Legumes |
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| Authors: | L.M. MARERO E.M. PAYUMO A.R. AGUINALDO S. HOMMA O. IGARASHI |
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| Affiliation: | Authors Marero, Payumo, and Aguinaldo are with the Food &Nutrition Research Institute, P.O. Box EA 467, Ermita, Manila 1000, Philippines.;Authors Homma and Igarashi are with the Faculty of Home Economics, Ochanomizu Univ., 2-1-1 Otsuka, Bunkyo-ku, Tokyo 112, Japan. |
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| Abstract: | 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. |
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