Vitamin E constituents of Weaning Foods from Germinated Cereals and Legumes

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.