Contenido de aceite, ácidos grasos y escualeno en variedades crudas y procesadas de grano de amaranto / The oil, fatty acid and squalene content of varieties of raw and processed grain amaranth

Seis variedades de Amaranto fueron procesadas para dar una harina cruda, una nixtamalizada, una cocida en agua, otra expandida, una malteada y una laminada después de un tratamiento térmico. Los valores analíticos en estas muestras se compararon con los valores en una muestra cruda. Los granos crudos contenían de 14.5 por ciento a 15.1 por ciento de proteína, 5.9 a 6.7 de grasa, y 2.3 por ciento a 3.2 por ciento de cenizas. Las harinas de las variedades de diferentes procesos dieron un contenido de grasa que varía entre 6.4 por ciento - 7.0 por ciento. Las harinas de procesos en seco contenían mas aceite que las de procesos en húmedo (cocida en agua). El aceite de tres variedades y de 4 procesos fue analizado por su contenido de ácidos grasos, dando en promedio 17.85 por ciento de C16:0, 68.1 por ciento de oleico + linoléico, 3.86 por ciento C18:3, 5.1 por ciento de C20:0 y cantidades menores de C20:1 y C22:0. El contenido de escualeno en el aceite de las harinas de los diferentes procesos fue de 7.0-9.6 g/100 g para la harina cruda, de 8.1-12.6 g/100 g para la de cocción húmeda, 9.0-12.7 g/100 g para la nixtamalizada, 10.1-12.8 g/100 g para la expandida, 9.0-11.2 g/100 g para la malteada y 6.0-9.5 g/100 g para la harina laminada.

Six amaranth grain varieties were processed to yield a nixtamalized flour, one cooked in water, one expanded, a malted one and a laminate samples after a thermic treatment. The chemical values of the raw samples contained from 14.5 percent to 15.1 percent protein, 5.9 to 6.7 percent ether extract and from 2.3 percent to 3.2 percent ash on a dry weight basis. The flours from the different processes yield products with a fat content which varied from 6.4 percent to 7.0 percent for the 6 varieties. The flours coming from dry heat processing contained higher oil levels than those flours coming from wet processes. The oil from only 3 varieties and from 4 processes were analyzed from its fatty acid composition. The oil contained on the average 17.85 percent of C16:0, 68.1 percent of stearic, olic and linoleic acids, 3.86 percent of C18:3, 5.1 percent of C20:0 and small amounts of C20:1 and C22:0. The squalene content in the oil of the processed flours varied from 7.0 to 9.6 g/100 g for the raw flour, 8.1 - 12.6 g/100 g for the flour from wet cooking in water, 9.0 -12.7g/100 g for the flour from the nixtamalization process, 10.1-12.8g/100 g for the expanded grain flour, 9.0 to 11.2 g/100 g for the malted flour and 6.0 -9.5 g/100 g for the laminated grain flour. The squalene averages per process showed statistical significant differences.

Uso del cowpea (Vigna unguiculata) en mezclas con fríjol común (Phaseolus vulgaris) en el desarrollo de nuevos productos alimenticios / Use of cowpea (Vigna unguiculata) in mixtures with common beans (Phaseolus vulgaris) for the development of new food products

El objetivo del presente estudio fue el de evaluar el cowpea (Vigna unguiculata) como sustituto parcial del frijol común (Phaseolus vulgaris) como pasta o como harina. El grado de sustitución sería aquel en el cual no se detecte el sabor del frijol cowpea alterando el sabor del frijol común. Para la ejecución del estudio se utilizó la variedad Peruchin Negro del frijol cowpea y el ICTA Ligero del frijol común con un contenido de proteína de 24.4 por ciento y 18.7 por ciento respectivamente. No hubo diferencias significativas en otros nutrientes. Se postuló que el sabor característico a tierra del cowpea era debido al contenido de polifenoles, la cual se redujo con tratamientos de remojo, cocción y descascarado. Se estableció que los niveles de polifenoles logrados con 9 horas de remojo y 30 minutos de cocción eran iguales a los obtenidos con el descascarado. Con estos procedimientos previos en el cowpea se prepararon 2 pastas de frijol frito a base de una mezcla de frijol negro/cowpea (con y sin cáscara) en la relación 70/30 las cuales fueron enlatadas y una mezcla de harina precocida en las mismas proporciones. Estas pastas se sometieron a pruebas sensoriales de tipo triangular y de perfil descriptivo. En el perfil descriptivo se evaluó: color, textura, punto de sal y sabor, en una escala de 10 puntos. Las evaluaciones sensoriales de las 2 mezclas de frijol no mostraron diferencia significativa respecto al sabor del frijol común. El contenido de proteína en las mezclas fue más alto debido a la mayor concentración de este nutriente en el cowpea. Aunque las mezclas de frijol común con cowpea entero y sin cáscaras dieron mayor valor proteico (NPR) que el de frijol solo, la diferencia no fue estadísticamente significativa.

Efecto de diversos tratamientos en la cocción del frijol Mucuna sobre el contenido de L-Dopa / Effect of different cooking treatments of Mucuna beans on its L-Dopa content

El factor más limitante en el consumo del frijol Mucuna (Frijol Terciopelo) para el ser humano es su alto contenido de L-Dihidroxifenilalanina (L-Dopa) con niveles que pueden ser del 9 por ciento. Los métodos convencionales utilizados para transformar el frijol crudo en comestible no son suficientemente efectivos en reducir los niveles de L-Dopa en tiempo razonables para su preparación. Varios otros procesos se han utilizado con resultados poco prometedores. En este trabajo, el frijol Mucuna fue cocinado por microondas, con vapor y a cocciones en soluciones de pH 3, 6, 7, 9 y 11. Las cocciones alcalinas se lograron con hidróxido de sodio, hidróxido de potasio e hidróxido de calcio, mientras que las de pH ácido con ácido clorhídrico. El tiempo inicial de cocción fue constante por 6 hrs. Además las muestras secas y molidas de los tratamientos anteriores fueron cocidas en agua por 0, 3 y 6 minutos, y el proceso fue evaluado por el nivel de eliminación de L-Dopa. Ninguno de los métodos evaluados fue capaz de eliminar el L-Dopa del frijol Mucuna. El tratamiento de cocción con Ca(OH)2 a pH 9 y luego lavado con agua caliente produjo la reducción mas alta del 80.4 por ciento. No hubo efecto de los iones alcalinos. La reducción del tamaño de la partícula por molienda parece ser efectivo como ha sido demostrado por otros autores

Desarrollo de un producto de planificación apto para el adulto mayor a base de harina de trigo y harina de arroz / Development of bakery products for greater adult comsumption based on wheat and rice flour

Como es un aporte a la nutrición/alimentación de la creciente población de adultos mayores en Guatemala, se desarrolló el presente trabajo cuyo objetivo fue evaluar la calidad química, nutritiva y sensorial de pan preparado de la sustitución parcial de harina de trigo por harina de arroz. Se evaluaron de 15, 20, 30, 40, 50 y 60 por ciento de harina de trigo por harina de arroz. Se encontraron diferencias con el pan control (100 por ciento harina de trigo) en el proceso de preparación, en la textura, volumen, altura, peso y volumen específico. Se notaron efectos importantes en el manejo de las masas en particular con los 40, 50 y 60 por ciento de harina de arroz. Así mismo, a mayor nivel de arroz se encontró una textura harinosa. La calidad de la proteína del pan aumentó con el nivel de situación, sin embargo la diferencia en calidad proteínica entre el pan de trigo y el de 60 por ciento de arroz no alcanzó significancia estadística. En base a un análisis estadístico de las características físicas se seleccionó el pan con 30 y 40 por ciento de harina de arroz y a través de una prueba de preferencia se seleccionó el pan con 30 por ciento de harina de arroz como el más adecuado para los fines del estudio. Este pan no fue diferente al pan de trigo en varios parámetros nutricionales y en algunos fue superior. Cada porción de pan tiene un peso de 80 gramos (3 rebanadas) que aporta cantidades adecuadas de calorías, proteína y sodio aunque un poco menos en fibra dietética que el pan de 100 por ciento trigo

Distribución de la proteína en fracciones físicas de la molienda y tamizado del grano de amaranto / Protein fraction distribution in milling and screened physical fractions of grain amaranth

The purpose of the study was to establish the protein distribution based on solubility in physical fractions of amaranth flour, in particular between the flour from the germ and that from the perisperm. The protein distribution was obtained applying a series of solvents sequentially utilized in the classical methodology of Osborne & Mendel. The sample of A. cruentus weighing 2000 g was divided into 4 subsamples of 500 g each. One was left as the control while the other 3 were ground individually with a mill. Each flour was screened through 18, 20, 30 and 40 mesh screens, so that 5 fractions were obtained from each of the whole grain flours. Samples of each screened fractions were observed by stereoscopy and analyzed for moisture, fat and protein. This characterization suggested that the fraction above the 30 mesh screen and the flour which passed the 40 mesh screen probably were the perisperm and germ respectively. The 30 mesh sample contained 2.34 fat and 9.05 protein while the 40 mesh contained 16.18 fat and 26.46 protein. The extraction and partitioning of the proteins indicated that the most important fractions in germ and perisperm were the water soluble and glutelins measured by Kjeldahl. The relationship of the water soluble + globulin to glutelins ratio was 2.1 to 1 in the whole grain, 1.9 to 1 in the perisperm and 1.7 to 1 in the germ. The distribution of proteins was very much alike between germ and perisperm. The levels of prolamines were quite low. The protein extraction of the perisperm proteins retained on the 30 mesh screen was low (71.1) measured by Kjeldahl and 47.4 with the Bradford method to measure protein.

Caracterización física y química de harinas industriales nixtamalizadas de maíz de consumo humano en América Central / Physical and chemical characterization of industrial nixtamalized corn flour for human consumption in Central America

The objective of this study was the characterization of industrial nixtamalized maize flour for human consumption and which are marketed in Central America for some selected physical and chemical properties which may contribute to food composition information and help nutrition and micronutrient fortification programs. A total of 12 brands purchased in triplicate were obtained from supermarkets in Guatemala, El Salvador and Honduras. These samples were kept under refrigeration until analyzed. The physical parameters measured and results were the following: particle size with most samples having a high percentage of particles greater than 60 mesh, pH (5.4-7.5), water absorption index (WAI) (3.4-4.0 g gel/g sample), water soluble index (WSI) (4.8-7.8 g/100 g) and flour density (0.410-0.547 g/ml). The differences were statistically significant for all parameters measured, except for WAI. The chemical characteristics included, moisture, protein, fat, ash and dietetic fiber. Differences between flour samples were statistically significant except for fat content. Protein content was low, ranging between 6.7-8.1 g/100 g and total dietary fiber varied between 7.7-12.0 g/100 g. The samples were analyzed for phytic acid with a variation from 632 to 903 mg/100 g, with statistical significant differences. The samples were also analyzed for total and soluble (pH 7.5) iron, phosphorus, calcium, potassium, zinc, copper, manganese, and magnesium. The difference in the iron and calcium content between flour samples were statistically significant. The physical and chemical variability found between flour samples of nixtamalized maize was relatively high and it is recommended to establish quality standards through raw material and process standardization for greater effectiveness of nutrition programs and activities on micronutrient fortification which may be pursued in the future.

Características de cocción por nixtamalización de once variedades de maíz / Nixtamalización cooking characteristics of 11 maize varieties

En el presente estudio se analizaron once variedades de maíz cultivadas en la misma localidad y en el mismo año, para evaluar su calidad de procesamiento para harinas nixtamalizadas de maíz. Las muestras fueron analizadas por sus características físicas como contenido de humedad (promedio 13,3 por ciento), peso de 1000 gramos (promedio 312,5 g), dureza a través de densidad (promedio 1,28 g/ml) y el índice de flotadores (promedio 9,5 por ciento). Estos datos indicaron que todas las variedades contienen un endospermo duro lo cual es preferido por la industria para la nixtamalización. Las once variedades estaban formadas en promedio de 5,7 por ciento de pericarpio, 11,5 por ciento de germen y 82,8 por ciento de endospermo,sugiriendo el porcentaje de pericarpio pérdidas bajas de sólidos por nixtamalización. La calidad de cocción de los maíces se evaluó utilizando un proceso de nixtamalización estandarizado. Se obtuvo una pérdida de materia seca promedio de 3,2 por ciento con un contenido de cáscara residual del 0,8 por ciento, la absorción de agua promedio 40,8 por ciento al finalizar la cocción y 46,9 por ciento al finalizar el remojo. La humedad del nixtamal fue de (41,5 por ciento al finalizar la cocción) y de 47,9 por ciento al finalizar el remojo por 12 horas). El tiempo de cocción y remojo para 50 por ciento de humedad en el grano varió entre 69 a 122 minutos en las once variedades, a una altura de 1500 m sobre el nivel del mar. El maíz nixtamalizado fue deshidratado y luego molido, no lográndose una harina con la granulometría igual a la de harinas industriales. Sin embargo los parámetros de calidad de la masa para tortilla fueron aceptables con un índice de penetración en harina hidratada de 178,67 mm, pH 7,97 índice de absorción de agua (WAI) 3,23 g.gel/g harina y el índice de solubilidad en agua (WSI) de 4.11 por ciento. Las harinas de todos los maíces dieron tortillas aceptables en cuanto a características físicas y sensoriales se refiere, sin embargo de las 11 variedades, 7 incluyendo el control, fueron superiores a las otras 4 variedades

Recursos alimenticios vegetales con potencial de explotación agroindustrial de Guatemala: elaboración de leche vegetal a partir de la semilla del fruto de morro (Crescentia alata) / Vegetable food resources from Guatemala with agroindustrial potential: preparation of a vegetable milk from the seed of morro fruit (Crescentia alata)

El objetivo de este trabajo fue establecer las condiciones para la preparación de leche de semilla de morro o jícara, y caracterizar química y sensorialmente los productos obtenidos, la leche vegetal y el residuo. Del fruto maduro de obtuvo por maceración en agua por 3.5 horas la semilla en un rendimiento del 80 por ciento. Esta semilla contiene en base seca 38 por ciento de grasa y 26 por ciento de proteína. La semilla separada de la pulpa se deshidrató al sol a una humedad entre 9-12 por ciento, que fue utilizada para la extracción de los sólidos solubles o la leche vegetal. Un lote similar se tostó ligeramente por 10 minutos a 90-110ºC en una superficie a esas temperaturas. Las extracciones con agua hasta por 10 minutos de licuado, dio bajos rendimientos de sólidos solubles totales (4,66 ñ 0.10 a 4,98 ñ 0,97 por ciento) y contenidos bajos de grasa, proteínas y ceniza, con semilla secada al sol y mucho más baja con la semilla que había sido ligeramente tostada (3,0 ñ 0,005 a 3,4 ñ 0,03 por ciento). Debido a los bajos rendimientos de sólidos solubles totales y contenidos de nutrientes por extracciones acuosas, se optó por utilizar para la extracción soluciones buffer a pH 7,9 o soluciones salinas (0,5 por ciento) con y sin solución buffer a pH 8,5, con lo cual se logró una mucho mejor extracción de sólidos totales y nutrientes en el extracto. La leche de semilla secada al sol y extraída con buffer a pH 8,5 y solución salina al 0,5 por ciento produjo un extracto con 9,85 por ciento de sólidos solubles totales, 3,37 por ciento de proteína y 4,43 por ciento de grasa. Las extracciones en semilla ligeramente tostada fueron significativamente menores. El residuo de la extracción mostró en base seca 21,43 por ciento de grasa y 19,72 por ciento de proteína. Con la utilización de buffer y/solución salina se obtuvo extractos de mejor aceptabilidad, siendo la leche de semilla secada al sol la de mejores características organolépticas en comparación con la leche de soya (5,84 vrs 3,76) pero de menor calidad sensorial a la leche de vaca (5,7 vrs 7,7). El punto isoeléctrico de la proteína extraída se localizó a un pH de 4 a 4,5

Recursos vegetales con potencial de explotación agroindustrial de Guatemala. Caracterización química de la pulpa y la semilla de Theobroma bicolor / Vegetable resources with agroindustrial potential from Guatemala. Chemical characterization of the pulp and of the seeds of Theobroma bicolor

T. bicolor grows wild in certain regions of Guatemala. The fruit is utilized by the rural population for the preparation of drinks from the pulp and the seed, replacing cocoa (T. cocoa). The fruit of T. bicolor used in the present study, measured on the average, 15 cm long and had an average weight, of 752 g. The pulp, the shell, and the seed represented 23.8, 62.5, and 13.7, respectively, of the fruit weight. The pulp contained on the average, 38 seeds/fruit, which weighted on the average, 1.11 g and were 2.4 cm long. T. cacao seeds weighted 0.62 g and were 1.6 cm long. The protein content (24.42) and fiber content (30.86) of the T. bicolor seeds, was greater than those from T. cacao, although fat content was lower (25.48). The fat of the seeds of T. bicolor has different physicochemical characteristics than the fat of the seeds of T. cacao, such as melting point, iodine value, and saponification number. The seeds of both, T. cacao and T. bicolor, were used for the preparation of a local drink using toasted corn flour, sugar, and anatto flour in equal preparations, with and without toasted whole soybean flours (6.25). Through a sensory ranking trial, it is established that the drink from T. bicolor and soybeans, was preferred over other preparations with T. cacao. The pulp of T. bicolor with an interesting chemical composition, yielded an aromatic pleasant drink, and from T. bicolor, is an interesting resource for industrialization and for genetic characteristics for T. cacao improvement.

Comparative study of beans from vine and bush type of vegetative growth. Effect of storage on cell wall components as factors in increasing cooking time

Four samples each of black beans representing two types of vegetative growth were collected from farmers' fields in four locationes in Guatemala. Soon after collection, samples were stored at 4 and 38 degrees Celsius at ambient relative humidity and subsamples were withdrawn at 0,45, 90 and 135 days of strage for determination of water absorption, cooking time and analysis of neutral-and acid detergent fiber, cellulose, hemicellulose and lignin. The fiber fraction analysis were done on samples of 0,45 and 90 days of storage. Water absorption for all 4 samples of the bush type was similar at both storage T, however the samples stored at 38 degrees Celsius and at 135 days absorbed more water than when stored at 4 degrees Celsius. The 4 vine types of beans showed different water absorption rates, with two showing patterns similar to those beans of the bush type and two which did absorbed water at a very slow rate. For both types of beans stored at 4 degrees Celsius, cooking time decreased from 0 to 135 days of storage. On the other hand for all bean samples of the two types cooking time increased when stored at 38 degrees Celsius. Analysis of variance showed highly significant effects due to plant type, days of storage, temperature and locality, and for some interactions. Analysis of variance of the fiber fractions showed high significant differences for days of storage for NDF, ADF, cellulose, hemicellulose, and lignin. Plant type gave significant differences for cellulose and hemicellulose. Highly significant differences for hemicellulose were found for the interactions of type x days, type x temperature, locality x type, and type x days x temperature. The rate of synthesis of the 5 fractions were calculated by simple regression analysis. For the bush type of beans some synthesis occurred at 4 degrees Celsius, but it was enhanced when stored at 38 degrees Celsius. For vine type of beans at 4 degrees Celsius relative high rates of synthesis were observed, which were higher at 38 degrees Celsius for NDF, hemicellulose and lignin. Cooking time and fiber fraction contents were subjected to regression analysis. The correlations at 38 degrees Celsius were higher than at 4 degrees Celsius for all fractions for both types of beans, but statistical significance was obtained only for NDF, ADF and cellulose for vince type of beans. These data show therefore that synthesis of cell wall structure fractions, and not only lignin formation, are responsible...

Nutritional quality of nixtamalized corn masa flour: achievement through fortification with micronutrients

Results from a relatively large number of surveys show that carn (Zea mays) is one of the most important cereal grains for the nutrition of large groups of the Latin American population, particularly for Mexico, Central America, Colombia and Venezuela. In South America, corn is consumed in a number of ways as a decorticated, degermed precooked flour and one of the most popular forms is the arepa. In Mexico and in Central America, corn is also consumed in many different forms made by processing the grain by nixtamaliization. This process consists in cooking sound hard endosperm white or yellow corn with lime for 40 to 60 minutes, allowing a soaking period of 8-12 hrs, washing to remove the seed coat and excess lime, befor grinding into a dough which can be made into tortilla or dried into flour. Lime-treated corn flour represents the whole corn grain without the seed coat. Therefore, it has more protein, more fat and is of a better protein quality than the degermed corn flour consumed in South America. Furthermore, it is a very rich source of calcium due to the lime-cooking process. In rural areas of Mexico and of the Central American countries nixtamalization is carried out daily by the traditional process of using whole corn to produce a dough from which tortillas are made. In recent years industrialized lime-treated corn flour has become available in Central America, a product first introduced in Mexico some 50-60 years ago. The nixtamalization process, as done at home level, is relatively simple to carry our however, it is time cinsuming, requuires hard work and uses relatively large amounts of water. The industrial process is basically similar but with changes in cooking operations to decrease processing time, followed by dehydration and grinding, producing a convenient dry flour for the market. Intake of corn as tortillas in higher in rural areas than in urban areas. Tortillas contribute 39-65 per cent of the daily intake of calories in the rural areas of the Central American countries and 27 to 53 per cent of the daily protein intake. They also provide some amounts of calcium and vitamins B1 and niacin. During processing by the alkaline-cooking procedure, no major changes occur in the macro-nutrients. However, the losses in thiamine and riboflavin are significant...

Evaluation of bush and vine black beans for physical, chemical and nutritional characteristics / Estudio comparativo del crecimiento vegetativo de los frijoles de enredo y rastrero. Algunas características físicas, químicas y nutricionales

The present study was undertaken to learn if there are physical, chemical and nutritional differences between vine and bush type of beans. Four samples of black color beans (Phaseolus vulgaris) of the vine type, and four of the bush type were collected from farmers in the same growing area. The samples were analyzad for some physical properties including, 100 seed weight, seze distributions, percent seed coat, water obsorption, cooking time, and of solids on cooking waters. Vine type beans had larger 100-seed weight, larger sized beans, thiker seed coats, and lower of solids in the cooking water than bush type beans. Rate of water absorption was diffeent. The chemical characterization included proximate analysis and fiber fractionation. Vine type beans had, on the average, less ether extract and protein than bush types. No differences were found in fiber fractions, although there was a higher variability in the vine types. Protein quality and protein digestibility when fed as the single protein source, were similar on the average, with more variability in the vine types. Both types, efficiently suppemented maize proteins and the protein digestibility was higher than when fed alone. In general there were no large differences, except in some physical measurements. between vine and bush type beans, with the former showing greater nutritional variability which could be useful in selection programs, if such variability is confirmed.

Elaboración de harinas procesadas de semilla de gandul / Preparation of flour processed with pigeon pea seed

Pigeon pea is a legume grain of good production capacity and of a relatively high nutritive value, which has not been used in Latin America on the basis of the potential it offers. In this study experiments were conducted to learn about the possibility of processing pigeon pea to yield an intermediate flour with good functional characteristics for food product development. The intermediate pigeon pea flour was produced through a selection of a process to efficiently dehull the grain followed by a thermic process to improve its functional properties and nutritive value. The best dehulling process was subjecting the grain to a vapor treatment for five minutes, followed by a 2-hour dehydration of surface moisture with air at 60 degrees and dehulling with an 8-disc dehuller for 10 minutes. Yield was 84 per cent with 70.7 per cent dehulling efficiency. Pigeon pea flours were prepared by three thermic processes: pressure cooking at 15 lb (121 degrees C) for 5 and 10 minutes as a reference product; cooking and drying with a drum dryer at 120 degrees C and 4 rpm and by extrusion-cooking with the material with 18 and 21 per cent moisture at 270 and 300 degrees F, respectively. Process selection was based on the functional properties such as water absorption index, water solubility index, soluble nitrogen and viscosity, through chemical analysis of protein, available lysine and methionine and residual trypsin inhibitors, and through a biological evaluation of protein digestibility and quality. Both pressure cooking products had similar functional and chemical characteristics, however, the 5-minute cooked product has higher protein quality than the 10-minute product.(ABSTRACT TRUNCATED AT 250 WORDS)

Estudios sobre la posibilidad de aplicación de la harina de gandul en productos elaborados a base de arroz o harina de trigo / Possibility of using flour of pigeon pea in products prepared with rice or wheat flour

The present study reports on the development of foods containing processed pigeon pea (Cajanus cajan) flour. The pigeon pea flours described in a previous publication were prepared from dehulled pigeon peas by cooking in autoclave, by extrusion-cooking and by cooking/dehydration by drum-drying. Mixtures of cooked pigeon peas and rice were first evaluated biological through a protein complementation design using NPR. The results of this study showed that the two products had high protein quality and were similar when mixed in ratios of 80:20 to 40:60. For the evaluation of the processed pigeon pea flour, mixtures with rice (80:20) were used. All pigeon pea flours gave similar protein quality values. On the basis of these results three products were developed and tested. One was a gruel ( atole ), a second a fruit-flavored thick drink with and without 15 per cent milk. Cookies were also prepared with a series of blends of pigeon pea flour (extrusion-cooked) and wheat. The gruel and the fruit flavored products had high acceptability based on a sensory evaluation test. Cookies with 100 per cent pigeon pea flour were unacceptable, however, mixtures of 75 per cent wheat flour and 25 per cent pigeon pea flour gave cookies of attractive appearance and good taste. The study showed the possibility of preparing and utilizing tropical grain legume flours for food products of relatively high acceptability and nutritive value

Mejoramiento de la calidad prote inica del sorgo reventado con grano de soya / Improvement of protein quality of popped sorghum with soybean grain

The present study was carried out to evaluate the chemical composition and protein quality of popped sorghum by thermic dry processing. The chemical results indicated losses in the ether extract and increases in crude fiber. Likewise, losses were found in the essential amino acids, lysine and tryptophan, of 26 and 45 per cent , respectively. The loss in these amino acids was confirmed by biological studies in which the protein quality of the raw sorghum, based on a PER was 32 per cent of the casein value and of 8 per cent for the popped sorghum (expanded). It was also found that the apparent and true digestibilities were lower for the popped sorghum than for the raw grain. In order to correct this loss in protein quality, the popped sorghum was supplemented with 5, 10 and 15 per cent of roasted soybeans. Although no increase in quality was observed as evaluated by NPR, an increase in weight was found, as the soybean level in the diet was increased. This was attributed to the fact that the protein in the diet increased with respect to the soybean level. In an additional biological assay carried out with 15 per cent of roasted soybean, a statistical significant increase in PER was found, equivalent to 74 per cent of the casein value, while for the expanded sorghum without supplement, the relative casein value was of 30 per cent . On the basis of these results an alboroto was formulated with 36 per cent of popped sorghum, 10.5 per cent whole roasted soybean, 3.5 per cent dehulled sesame grain and 50 per cent brown sugar. This product is superior to the commercial product in protein quality and quantity, as well as in energy content