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Soya, maize, and sorghum–based ready-to-use therapeutic food with amino acid is as efficacious as the standard milk and peanut paste–based formulation for the treatment of severe acute malnutrition in children: a noninferiority individually randomized controlled efficacy clinical trial in Malawi
severe acute malnutrition anemia iron deficiency anemia efficacy ready-to-use therapeutic food amino acid sorghum soya cow milk
2018/11/16
Background: Development of more cost-effective ready-to-use therapeutic food (RUTF) is a global public health priority. To date, previous lower-cost recipes have been less effective than the standard ...
Soya, maize, and sorghum–based ready-to-use therapeutic food with amino acid is as efficacious as the standard milk and peanut paste–based formulation for the treatment of severe acute malnutrition in children: a noninferiority individually randomized controlled efficacy clinical trial in Malawi
severe acute malnutrition anemia iron deficiency anemia efficacy ready-to-use therapeutic food amino acid sorghum soya cow milk
2018/11/20
Background: Development of more cost-effective ready-to-use therapeutic food (RUTF) is a global public health priority. To date, previous lower-cost recipes have been less effective than the standard ...
Cereals and pulse-based ready-to-use therapeutic food as an alternative to the standard milk- and peanut paste–based formulation for treating severe acute malnutrition: a noninferiority, individually randomized controlled efficacy clinical trial
severe acute malnutrition efficacy ready-to-use therapeutic food amino acid bioimpedance analysis deuterium oxide hemoglobin cereals pulses milk
2018/11/29
Background: The cost of current standard ready-to-use therapeutic food (RUTF) is among the major obstacles to scaling up community-based management of acute malnutrition (CMAM), an important child sur...
Chemical, Minerals, Fatty Acid and Amino Acid Compositions of Sudanese Traditional Khemiss-Tweria Supplemented with Peanut and Bambara Groundnuts
Chemical Minerals Fatty Acid
2016/6/2
This study aimed to evaluate impact of utilization of peanut and bambara groundnuts for improving the nutritive value of Sudanese traditional khemiss-tweria. For this, proximate analysis, mineral, fat...
花生联合收获机柔性夹持装置设计与试验（Design and Test Analysis of Peanut Combine Flexible Clamping Device）
花生联合收获机 夹持输送装置 设计 试验
2010/12/29
针对传统花生联合收获机刚性夹持链夹持损失率偏高的问题，提出了三夹持带柔性夹持技术，并设计了三夹持带夹持输送装置。通过试验台试验确定了带型、带距、带速等参数，并通过与刚性夹持链的田间对比试验，对拉断落果率、夹持喂入率、夹断率、去土率、掉株率、掉果率等试验指标进行了综合评价。试验结果表明，三夹持带柔性夹持输送方式损失率较低。
4HLB-2型半喂入花生联合收获机试验（Experiment on 4HLB-2 Type Half Feed Peanut Combine Harvester）
花生 联合收获机 试验 参数优化
2010/5/5
为了提高4HLB-2型半喂入花生联合收获机作业性能，通过单因素试验和两因素全试验，研究了土壤含水率、收获期、夹持高度、清土频率和振幅、摘果辊转速和夹持输送速度对收获损失和含土率的影响。结果表明：收获沙壤土花生的适宜土壤含水率为8％～15％；花生生长后期，清土落果损失率逐渐增加，当根茎拉断力小于5N时，落果损失率大于2％；机器收获的最佳夹持高度为150～200mm，此时清土和摘果效果最佳，其中果实总...
High Oleic Peanut Oil Modulates Promotion Stage in Lung Tumorigenesis of Mice Treated with Methyl Nitrosourea
high oleic acid oil lung tumorigenesis promotion stage prostaglandin E2
2009/6/10
This study was undertaken to estimate the effect of high-oleic peanut oil (HO) on the promotion stage of lung tumorigenesis in mice. On day 30 after methyl nitrosourea administration, dietary HO inhib...
Preparation and Preferences of Peanut-Tempeh, Peanuts Fermented with Rhizopus oligosporus
Peanut Tempeh Quinoa Peanut-tempeh
2009/5/31
In the present study, to develop a new, soft and nutritious peanut product (P-tempeh) to encourage their consumption, peanuts were steamed and were fermented with Rhizopus oligosporus. P-tempeh was su...
Study on the Effect of Control Variables on the Extraction of Peanut Protein Isolates from Peanut Meal (Arachis hypogaea L.)
Control Variables Peanut Protein Isolates
2016/5/31
The effect of control variables involved in the extraction of proteins and preparation of protein isolate from peanut meal flour have been investigated and optimized. These control variables include: ...
Changes in Lipid Components during Peanut Tofu Production
peanut tofu peanut dried and roasted
2009/5/20
The present study clarified the changes of lipid components, which are considered to be most involved in physiological properties, stability against oxidation, and flavor formation during peanut tofu ...
Aqueous Enzymatic Extraction of Oil and Protein Hydrolysates from Peanut
aqueous enzymatic extraction peanut free oil protein hydrolysates
2010/2/3
Aqueous enzymatic extraction (AEE) is a safe and efficient vegetable-oil extraction process that may also result in edible protein hydrolysates. In this study, an AEE process was developed to recover ...
Study on the Effect of Control Variables on the Extraction of Peanut Protein Isolates from Peanut Meal（Arachis hypogaea L.）
Control Variables Peanut Protein Peanut Meal
2009/1/21
The effect of control variables involved in the extraction of proteins and preparation of protein isolate from peanut meal flour have been investigated and optimized. These control variables include: ...
Screening of Stabilizers for Peanut Milk Based Set Yoghurt by Assessment of Whey Separation, Gel Firmness and Sensory Quality of the Yoghurt
Gel Firmness Sensory Quality
2008/11/26
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Production and Characterization of a Weaning Food from Dissi-oule Rice and Philippine Peanut Locally Grown in Guinea
Malnutrition Dissi-oule rice Philippine peanut flour weaning food formula
2008/11/1
The aim of present study is to make a low cost weaning formulation using traditional method. Appropriate process characteristics and blend formulations were developed for the preparation of a high pro...
Screening of Stabilizers for Peanut Milk Based Set Yoghurt by Assessment of Whey Separation, Gel Firmness and Sensory Quality of the Yoghurt
Peanut Milk Whey Separation
2016/5/31
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....