Energy utilization of supplemented cereal diets in human volunteers

Energy utilization was studied in human volunteers using different diets containing wheat flour supplemented by groundnut (Arachis hypogaea), "masur" (Lens culinaris), mung (Phaseolus aureus) and gram (Cicer arietinum) flour. Digestible and metabolizable energies were determined for all the experimental diets. An improved energy digestibility was observed when wheat flour was supplemented with groundnut flour, and groundnut flour plus gram flour, i.e. 93.35 and 89.48%, respectively. Percent digestibility of energy for the other two experimental diets was 81.07% when wheat flour was supplemented with groundnut and "masur" flour. It was further depressed to 77.87% when wheat flour was supplemented with groundnut and mung flour.