Caracterização físico-química de barra de cereal adicionada de chia em grãos (Salvia hispanica L. ) / Physical-chemical characterization of cereal bar added to chia in grains (Salvia hispanica L. )

A chia é uma semente oriunda da América latina, que se tornou promissora para a indústria de alimentos graças às suas excelentes propriedades nutricionais. No presente trabalho objetivou-se efetuar a caracterização físico-química de uma barra de cereal adicionada de chia em grãos. Os resultados foram tratados por análise de variância (ANOVA) e teste de Tukey com um nível de significância de 5 %. Os teores de cinzas, proteínas, lipídeos e fibras aumentaram (P<0,05) nas formulações BC2 e BC3, com maiores concentrações de chia. A baixa atividade de água, inferior a 0,6, associada às condições de higiene durante o manuseio experimental do produto demonstraram que é seguro produzir barras de cereais com substituição de chia em até 20 % de sua composição total, e com agregação de valor nutricional.

Chagas disease in the State of Amazonas: history, epidemiological evolution, risks of endemicity and future perspectives

Chagas disease (CD) is a parasitic infection that originated in the Americas and is caused by Trypanosoma cruzi. In the last few years, the disease has spread to countries in North America, Asia and Europe due to the migration of Latin Americans. In the Brazilian Amazon, CD has an endemic transmission, especially in the Rio Negro region, where an occupational hazard was described for piaçaveiros (piassaba gatherers). In the State of Amazonas, the first chagasic infection was reported in 1977, and the first acute CD case was recorded in 1980. After initiatives to integrate acute CD diagnostics with the malaria laboratories network, reports of acute CD cases have increased. Most of these cases are associated with oral transmission by the consumption of contaminated food. Chronic cases have also been diagnosed, mostly in the indeterminate form. These cases were detected by serological surveys in cardiologic outpatient clinics and during blood donor screening. Considering that the control mechanisms adopted in Brazil's classic transmission areas are not fully applicable in the Amazon, it is important to understand the disease behavior in this region, both in the acute and chronic cases. Therefore, the pursuit of control measures for the Amazon region should be a priority given that CD represents a challenge to preserving the way of life of the Amazon's inhabitants.

Physico-chemical Quality Characteristics and Hazard Analysis Critical Control Points for the Production of Millet-based Kunun Zaki Obtained from Three Production Locations in Port Harcourt, Nigeria.

Aim: To study the commercial preparation of Kunun zaki in three locations in Port Harcourt namely; Bori-camp, Rumuodomaya and Mgbuogba, to compare the microbiological, physico-chemical, and nutritional qualities of commercial and laboratoryprepared Kunun drinks and to establish the critical control points at various points of the production process. Place and Duration of Study: Sample collection areas were Bori-camp, Rumuodomaya, Mgbuogba, and the Laboratory, between August and December 2012. Sample analysis was done in the Food and Industrial Microbiology Laboratory of University of Port Harcourt. Methodology: At selected stages of preparation of Kunun zaki from Bori-camp, Rumuodomaya, Mgbuogba and the Laboratory, nine samples each were collected into sterile screw-capped 50cl bottles for analysis at the Food and Industrial Microbiology laboratory of University of Port Harcourt. Analyses carried out were to determine the microbial contaminants, proximate and physico-chemical parameters. Samples of fresh Kunun zaki were stored at 5ºC for three days for analysis on effect of storage. Results: The microorganisms associated with freshly prepared Kunun zaki and that stored at refrigeration temperature (5ºC) for three days were Lactobacillus spp., Bacillus spp., Leuconostoc spp., Streptococcus spp., Micrococcus spp., Staphylococcus spp., Pseudomonas spp., Escherichia coli, Enterobacter spp., Penicillium spp., Mucor spp., Aspergillus spp., Rhizopus spp., Candida spp., and Saccharomyces spp. Freshlyprepared Kunun zaki had the highest coliform and staphylococci counts of 8.0x104 and 8.3x103cfu/ml respectively in Bori-camp preparation, while Laboratory-prepared Kunun zaki harboured none of these organisms. Total viable counts of commercially-prepared (Bori-camp, Rumuodomaya, and Mgbuogba) products ranged from 2.50x104 to 1.53x106cfu/ml, while Laboratory-prepared product was 6.0x104cfu/ml. Fungal counts of commercially-prepared Kunun zaki ranged from 2.5x103 to 1.36x105cfu/ml, while Laboratory-prepared Kunun zaki had fungal counts of 5.6x102cfu/ml. Yeasts were the main spoilage organisms which persisted at storage temperature of 5ºC for three days. The protein and carbohydrate contents, as well as calcium, zinc, copper, and manganese decreased after being stored for three days at 5ºC. Conclusion: Therefore Kunun zaki could be safely consumed after storage at 5ºC for three days, if good manufacturing practices like the use of fresh non-moldy grains and spices, cooled boiled water for grain washing and steeping, sterile stainless steel containers, steam-sterilized grinder, and sterile screw-capped bottles for packaging be applied at all the production stages. Educating the producers on the hazards, critical control points (steeping, milling and packaging), and temperature maintenance for Kunun zaki preparation are important.

Study of EDTA intake of children for potential use of FeNaEDTA for breakfast cereal fortification

EDTA is used as disodium salt or disodiumcalcium in foods, to prevent lipid oxidation or as color and flavor stabilizer. In some countries, FeNaEDTA is also used as a source of iron for fortification. However, EDTA has an Acceptable Daily Intake (ADI) of 2.5 mg / kg/day. The aim of this study was to estimate the intake of EDTA in children of school age and the potential use of Fe- NaEDTA as iron source for breakfast cereal fortification. A qualitative-quantitative food frequency questionnaire was conducted on 225 schoolchildren of both sexes, aged between 4 and 13, from school canteens, public and private schools, from the city of Santa Fe (Argentina). Only those foods which EDTA addition is allowed in Argentina: packaged ice cream, soda, soft drinks and powdered soft drinks (upper limit of Na2EDTA o Na2CaEDTA: 35 mg/kg) and dressings and margarines (upper limit of Na2CaEDTA: 75 mg/kg) were considered. EDTA Average Daily Consumption (ADC) was 0.06 mg/kg/day with a median of 0.011 mg/kg/day, representing 2.4% of the ADI. In the hypothetical case that FeNaEDTA would be used as iron source for breakfast cereal fortification at level of 11 mg Fe%, the potential EDTA ADC would be 0.46 ± 0.32 mg/kg/day, representing 18.4% of the ADI (2.5 mg/kg/day). Results indicate that children from Santa Fe city have an EDTA ADC currently well below the maximum ADI of EDTA, which would remain low even if FeNaEDTA is used for breakfast cereal fortification.

Estudio de la ingesta de EDTA en niños para la utilización potencial de FeNaEDTA en la fortificación de cereales para desayuno. El EDTA es utilizado en alimentos como sal disódica o disódica-cálcica, para prevenir la oxidación lipídica o como estabilizante del color y sabor. En algunos países, FeNaEDTA es también usado como una fuente de hierro para la fortificación de alimentos. Sin embargo, posee una Ingesta Diaria Admisible (IDA) de 2,5 mg/kg/día. El objetivo de este estudio fue estimar la ingesta de EDTA en niños y el potencial uso de FeNaEDTA como fuente de fortificación de hierro en cereales para desayuno (CPD). Se realizó un cuestionario de frecuencia alimentaria cuali-cuantitativo a niños de ambos sexos, en edades comprendidas entre 4 y 13 años, que asistían a comedores escolares, escuelas públicas y privadas de la Ciudad de Santa Fe, Argentina. Solo se evaluaron aquellos alimentos en los que se halla permitido el agregado de EDTA en Argentina: helados envasados, gaseosas, bebidas sin alcohol y jugos en polvo, aderezos y margarina. La Ingesta Diaria Promedio (IDP) de EDTA fue de 0,06 mg/Kg/día con una mediana de 0,011 mg/kg/día, lo que representa el 2,4% de la IDA. En el hipotético caso de que FeNaEDTA fuera usado como fuente de hierro para fortificación de CPD en un nivel de 11 mg Fe%, la potencial IDP de EDTA sería de 0,46 ± 0,32 mg/kg/día, lo que representa un 18,4 % de la IDA. Los resultados indican que la IDP de EDTA está muy por debajo de la IDA máxima, la cual seguiría siendo baja incluso si el FeNaEDTA se utilizara como fortificante de hierro en CPD.

Qualidade microbiológica, aceitabilidade e valor nutricional de barras de cereais formuladas com polpa e amêndoa de baru / Microbiological quality, acceptability and nutritional value of cereal bars made with almond and pulp of baru

Este trabalho teve como objetivo avaliar a qualidade microbiológica, a aceitabilidade e as características nutricionais de barras de cereais formuladas com polpa e amêndoa de baru (fruto nativo do Cerrado). Os frutos foram colhidos nas regiões Leste e Sudeste do estado de Goiás, em agosto de 2008. Foram preparadas formulações de barras de cereais com proporção fixa de amêndoa em substituição às castanhas e às frutas secas e proporções crescentes de polpa de baru (0%, 5% e 10%) em substituição ao farelo de aveia. As barras de cereais foram avaliadas quanto à qualidade microbiológica por meio da contagem de coliformes, Bacillus cereus, Estafilococos coagulase positiva e pesquisa de Salmonella, e quanto à aceitação global, aparência e intenção de compra. As barras aceitas foram submetidas à análise da composição centesimal, incluindo fibra alimentar total e suas frações solúvel e insolúvel. Todas as amostras estavam de acordo com os padrões microbiológicos para alimentos. As barras de cereais alcançaram boa aceitação global e bons níveis de intenção de compra. As barras de cereais apresentaram teores de carboidratos e lipídios semelhantes às barras comerciais e conteúdo elevado de proteína (10,64 g/100 g) em decorrência da adição da amêndoa de baru, fonte de proteína e de lipídios de boa qualidade nutricional. Barras de cereais formuladas com a polpa e amêndoa de baru são fontes de energia, proteínas e carboidratos e apresentam alto teor de fibra alimentar (15,72 g/100 g). A utilização integral do baru em alimentos processados agrega valor ao fruto e qualidade nutricional ao produto, contribuindo para o uso sustentável desse fruto nativo.

Dializabilidad de hierro y zinc en cereales para desayunos comerciales fortificados con hierro elemental, sulfato ferroso o edta férrico sódico / Iron and zinc dialysability in commercial breakfast cereals fortified with elemental iron, ferrous sulphate or ferric sodium edta

Iron (Fe) and Zinc (Zn) dialyzability was compared in 7 commercial ready-to-eat breakfast cereals (BC). Four of them were fortified with elemental Fe and ZnO. Fe and Zn dialyzability of 3 different types of BC fortified with ZnO and FeNa2EDTA or FeSO4 was also performed in our laboratory. An in vitro methodology that measures the percentage of mineral dialyzability (D percent) with controlled pH was used. The DFe percent values obtained for the commercially fortified BC ranged between 0.4 to 15.0 percent without milk and between 1.0 to 5.6 percent when milk was added to the cereals. In the case of Zn, the values ranged from 3.3 to 16.1 without milk and between 3.3 and 30.8 when milk was added. Almost every BC that was experimentally fortified in our laboratory presented a higher DFe percent (19.5 to 28.6 percent) and DZn percent (12.4 to 29.2) when fortified with FeNa2EDTA (with or without milk). The results obtained suggest that FeNa2EDTA is a viable alternative for the fortification of BC.

Se comparó la dializabilidad de Fe y Zn en 7 cereales para desayuno comercialmente fortificados o no, con Fe elemental y ZnO y se comparó la dializabilidad de Fe y Zn en tres tipos diferentes de cereales experimentalmente fortificados con ZnO y FeNa2EDTA o FeSO4 en el laboratorio. Se utilizó una metodología in vitro que mide el porcentaje de dializabilidad (D por ciento) del mineral en condiciones controladas de pH. Los cereales comercialmente fortificados presentaron valores de DFe por ciento entre 0,4 y 15,0 y entre 1,0 y 5,6; sin y con leche. Para DZn por ciento los valores fueron entre 3,3 y 16,1 y entre 3,3 y 30,8, sin y con leche. Casi todos los cereales fortificados en el laboratorio presentaron mayor DFe por ciento (entre 19,5 y 28,6) y DZn por ciento (entre 12,4 y 29,2) cuando fueron fortificados con FeNa2EDTA (con y sin leche). Los resultados obtenidos muestran al FeNa2EDTA como una alternativa viable para la fortificación de cereales para desayuno.

Antioxidant activity of commonly consumed cereals, millets, pulses and legumes in India.

Plant foods are important due to their antioxidant activity (AOA) attributed to the phenolics which are known to protect organisms against harmful effects of oxygen radicals. However, information on antioxidant activity of Indian plant foods is scanty. Therefore, the present study evaluated the AOA of cereals, millets, pulses and legumes, commonly consumed in India and assessed the relationship with their total phenolic content (TPC). AOA was assessed by DPPH (2,2-Diphenyl-1-picryl hydrazyl) radical scavenging assay, ferric reducing antioxidant power (FRAP) assay and reducing power. DPPH scavenging activity ranged from 0.24 and 1.73 mg/g, whereas FRAP ranged from 16.21 to 471.71 micromoles/g. Finger millet (Eleusine cora cana) and Rajmah (Phaseolus vulgaris) had the highest FRAP 471.71, 372.76 and DPPH scavenging activity 1.73, 1.07. Similar trends were observed with reducing power. Among cereals and legumes, Finger millet (Ragi) and black gram dhal (Phaseolus mungo Roxb) had the highest TPC, the values being 373 and 418 mg/100 g respectively, while rice (Oryza sativa) and green gram dhal (Phaseolus aureus Roxb) showed the least (47.6 and 62.4 mg/100 g). In the present study, FRAP (r = 0.91) and reducing power (r = 0.90) showed significant correlation with TPC in cereals and millets, but not in pulses and legumes. The results suggest that TPC contributes significantly to the AOA of Indian cereals and millets.

Otimização de propriedades nutricionais e sensoriais de produtos à base de amaranto enriquecidos com frutanos, para intervenção em celíacos / Nutritional ans sensory optimization of amaranth based products enriched with fructans, for nutritional intervention in celiac

Introdução: A doença celíaca não tem cura e apresenta como único tratamento a dieta isenta de glúten. Frequentemente observa-se a má absorção de cálcio em celíacos, conseqüência dos menores níveis de transportadores de cálcio no enterócito desses indivíduos. Os celíacos têm dificuldade em dar sequência ao tratamento dietético devido à escassez de produtos isentos de glúten, tornando fundamental o desenvolvimento de produtos para esta população. Isso pode ser feito por meio do uso de matérias primas isentas de glúten e com valor nutritivo agregado, como p grão de amaranto, e de ingredientes que contribuem para o aumento da absorção de cálcio através de absorção passiva nos colonócitos, como os frutanos inulina e oligofrutose. Objetivo: Desenvolver e otimizar as propriedades nutricionais e sensorais de produtos à base de amaranto enriquecidos com frutanos, para intervenção nutricional em celíacos. Metodologia: foram elaborados snacks à base de milho e amaranto (50, 75 e 100 por cento), barras e pães sem glúten, enriquecidos com 4 gramas de frutanos/porção. Para maximizar a aceitabilidade das barras foi utilizado um planejamento experimental para misturas de amaranto extrusado, estourado e laminado. Para maximizar o valor nutritivo e a aceitabilidade do pão de glúten foi utilizado o planejamento experimental para misturas de farinha de arroz, fécula de batata e farinha de amaranto. Os produtos foram caracterizados quanto à composição centesimal, o índice glicêmico (IG) e a carga glicêmica (CG). Também foram avaliadas as propriedades físicas e aceitabilidade (escala hedônica estruturada de nove pontos) durante o período de armazenamento. Resultados e discussão: Os snacks foram aceitos e apresentaram estabilidade de suas características físicas e da aceitabilidade durante 135 dias de armazenamento. O efeito combinado do amaranto e dos frutanos gerou redução de 19 por cento do IG e de 56 por cento da CG dos snacks. O amaranto estourado e laminado apresentaram inter...

Valor nutricional do triticale (X Triticosecale Wittimack) para uso como silagem na Zona da Mata de Minas Gerais / Nutritional value of triticale (X Triticosecale Wittimack) for ensiling in Zona da Mata - Minas Gerais State, Brazil

Avaliaram-se, em delineamento inteiramente ao acaso com quatro repetições, os efeitos da idade de corte (83, 90, 97, 104, 111 e 118 dias) do triticale (X Triticosecale Wittimack) sobre o valor nutricional da forragem e sobre os padrões de fermentação e de qualidade da sua silagem. Houve incremento de 0,26 e decréscimo de 0,12 unidades porcentuais, respectivamente, nos teores de matéria seca (MS) e de proteína bruta (PB) da silagem, para cada dia adicional na idade de corte, sendo os maiores teores de MS obtidos de plantas cortadas aos 104 e 118 dias. Foi observado decréscimo de 0,03 unidades no pH das silagens para cada dia adicional na idade de corte do triticale. Os menores valores de pH e a menor taxa de proteólise foram observados de 97 a 118 dias de crescimento das plantas. Os parâmetros de degradação ruminal in situ da MS da forragem verde variaram de 82,2 a 91,7 por cento (degradabilidade potencial), de 1,9 a 3,3 por cento/h (taxa de degradação) e de 40,5 a 52,9 por cento (degradabilidade efetiva, sob taxa de passagem ruminal de 5 por cento/h). Na faixa de idade de corte do triticale de 83 a 118 dias em cultivo de inverno com irrigação por aspersão, na Zona da Mata de Minas Gerais, as silagens obtidas de plantas cortadas aos 104 e 111 dias de crescimento apresentam melhor qualidade de fermentação. A forragem obtida aos 83 dias de crescimento das plantas apresentou bom valor nutricional para ser utilizada sob condição de pastejo ou fornecida verde picada no cocho.

The effects of cutting age of triticale (X Triticosecale Wittimack) on its nutritional value, fermentation patterns, and quality of its silage were evaluated in a completely randomized design with four replications. Cutting ages were 83, 90, 97, 104, 111, and 118 days after sowing. There was an increase of 0.26 and a decrease of 0.12 percent unit on dry matter and crude protein contents, respectively, for each additional day in the cutting age. The highest values of dry matter were observed in plants cut at 104 and 118 days. It was observed a 0.03 percent unit decrease in the silage pH for each additional day in the cutting age. The lowest pH values and the lowest ammoniacal nitrogen concentration were observed from 97 to 118 days. The in situ ruminal degradation parameters of fresh forage ranged from 82.2 to 91.7 percent (potential degradability), from 1.9 to 3.3 percent/h (degradation rate), and from 40.5 to 52.9 percent (effective degradability under 5 percent/h of passage rate). When triticale was growth under irrigation in Zona da Mata during the winter and cut for silage, the best fermentation was observed at the plant ages of 104 and 111 days. At the age of 83 days, the plants showed good nutritional value to be grazed or fed as fresh cut to the animals.

Chemical composition and characteristics of alpha-amylase inhibitor

In this study chemical constituents and characteristics of alpha amylase inhibitor extracted from kidney bean Giza 133 and wheat Giza 164 were studied. Results indicated that the purified alpha amylase inhibitors of kidney bean Giza 133 contained more total carbohydrate content [14.4%] than wheat Giza 164 [1.2%], in addition to the differences in amino acid content for both samples. The alpha amylase inhibitor characteristics indicated that the molecular weight of kidney bean Giza 133 [47.000 Da] was higher than both wheat Giza 164 [24.000 Da] and human salivary alpha-amylase [32.000 Da] and lower than enzyme-inhibitor complex [61.000 Da]. The low activity of both human and pancreatic alpha amylase was achieved using low concentration of kidney bean inhibitor [1.56 and 1.95 UI] compared with higher concentration [4.69 and 5.47 UI] of wheat Giza 164. The addition of salt [NaCl and bromide] in the purification step increased the inhibitor activity up to 80, 91%, and the inhibitor reaction rate reached maximum at ratio 1:1 [Inhibitor [I]: Enzyme [E]]. Results also indicated that the low dissociation constant of kidney bean inhibitor gave stability to the I-E complex at pH 6.9. Increasing the pH values prevent further inhibition and the reaction is irreversible, while raising the temperature up to 37°C reverse the inhibition reaction to its primary rate

Micotoxinas en la Salud Pública / Micotoxins in Public Health

Las micotoxinas constituyen un problema en el ámbito mundial por su alta incidencia y niveles de ocurrencia en los alimentos para humanos y animales. Las condiciones de colonización de los sustratos por hongos micotoxigénicos así como su posterior contaminación con micotoxinas juegan un papel fundamental en las estrategias de vigilancia y control. Entre los principales hongos micotoxigénicos se encuentran los géneros Aspergillus spp., Penicillium spp. y Fusarium spp. Dentro de las familias más importantes de micotoxinas se encuentran: las aflatoxinas, los tricoticenos, la ocratoxina A, las fumonisinas y la zearalenona. Los diferentes mecanismos de acción tóxica de estas micotoxinas constituyen un riesgo para la salud humana y animal constituyéndose en una problemática de salud pública. En Colombia la situación es compleja dada la deficiente investigación al respecto, los estudios realizados en el país han demostrado que la contaminación de alimentos por algunas micotoxinas es significativa y que se deben formular políticas sanitarias para afrontar este limitante. Se discute el riesgo potencial de las micotoxinas para la salud pública, las dificultades en el diagnóstico y la legislación así como las implicaciones en la seguridad e inocuidad alimentaria.

Capacidad de hidratación de los cereales para desayuno Kellogg's / Hydration capacity of Kellogg's breakfast cereals

Los cereales expuestos a la libre adsorción de humedad, alcanzan rápidamente el equilibrio de adsorción. A baja aW (0.10), los tres cereales para desayuno evaluados en este trabajo, ceden humedad al medio; a partir de valores de aW de 0.53 y mayores manifiestan sus capacidades de adsorción de humedad con el tiempo, lo cual está asociado a que en los cereales se encontraron altos contenidos de azúcares. El cereal de arroz, manifestó los menores valores de capacidad de adsorción, en tanto el de maíz, la mas alta capacidad generando por consecuencia una débil hidratación.

The cereals exposed to the free humidity adsorption, reach the adsorption balance quickly. To loss aW (0.10), the three cereals for breakfast yield humidity to means; from values of aW of the 0,53 and greater ones, with time show their capacities of humidity adsorption, which is associate to that in contained cereals they were sugar stop. The rice cereal, as much showed the smaller values of capacity of adsorption in the one of maize but the high capacity generating by consequence a weak hydratation.

Estudio comparativo de características físicoquímicas de cereales Kellogg's / Comparative study of the chemical and physical characteristics of Kellogg's cereals

Se realizó un estudio comparativo de las características físicoquímicas de tres variedades de cereales Kellogg's para desayuno, hojuelas de arroz (Special K), hojuelas de maíz (Zucaritas) y hojuelas de trigo (All Brand), y se compararon con las especificaciones dadas por el fabricante. Se constató que existen pequeñas diferencias que pueden ser debidas al tiempo transcurrido desde su elaboración. Se estudió por técnicas de difracción de rayos Lasser la distribución y tamaños de las partículas en suspención de estos cereales, correspondientes a los gránulos de almidón y partículas de grasas, denotándose una diferencia entre las variedades. Esto puede resultar efectivo para estudios posteriores por técnicas de análisis térmico, que permitan predecir de forma rápida y dinámica, tiempos de vida de estos productos y fechas de caducidad.

A comparative study of physic and chemical characteristics of three varieties of Kellogg's cereals for breakfast, of rice (Special K), maize (Zucaritas) and wheat (All Brand) was made, and compared with the specifications given by the manufacturer. It was stated that small differences exist that can be due to the time passed from their elaboration. It was possible to be studied by techniques of diffraction Lasser ray the distribution and sizes of particles in suspension of these cereals, corresponding to grains of starch and fat particles, denoting itself a difference between the varieties. These, can be effective for later studies by techniques of thermal analysis, that allow to predict of fast and dynamic form, times of life of these products and dates of lapsing.

Cambios físico-químicos del almidón durante la nixtamalización del maíz en variedades con diferente dureza de grano / Physicochemical changes in starch during corn alkaline-cooking in varieties with different kernel hardness

Changes in starch characteristics caused by alkaline-cooking in two corn genotypes (hard and soft) were studied in the present work. Color, pH, pasting properties (Brabender viscoamylograph), water sorption, solubility, swelling power and thermal analysis (Differential scanning calorimetry) were determined in starches previously extracted, from raw and alkaline-cooked hard and soft corns. A reduction in maximum viscosity peak, temperature at the endothermic peak and swelling power at 90 degrees C, and an increase in solubility was observed in starches obtained from both hard and soft corn after alkaline-cooking. Starch from hard corn showed an increment in initial pasting temperature after alkaline-cooking. Alkaline-cooking induced higher modifications in hard than in soft corn starch, probably as a result of its endosperm type and grain hardness, although optimum cooking times were used for each corn genotype.

Potencial de fibra alimentar em países ibero-americanos: alimentos, produtos e resíduos / Dietary fiber potential in Iberian-American countries: food, products and residues

The reduced intake of dietary fiber (DF) has been associated with the increase in the incidence of several non-transmissible chronic diseases. Recently many researchers from Iberian-American countries have been studying DF of food and industrial residues in order to improve technological knowledge about concentrates production as well as the development and test of enriched products originated from regional food. The present study aimed to evaluate the regional DF potential based on compilation of data about this nutrient. There is great availability of regional and traditional food with considerable DF amounts as we may find in fruits, vegetables and cereals and legumes. Concentrated sources of DF obtained from different industrial residues were characterized and evaluated making possible their utilization in food enrichment. Cookies added to corn residues (16.8 per cent DF in integral weight) in Colombia, and pasta added to lupine fiber in Chile (11.2 per cent) are examples of tested enriched products. Products like bread with whole wheat (12 per cent), products for especial uses as well as pills of citric DF (55 per cent) and food for enteral diets (1-1.9 per cent) are already available on Cuba market. The dietary fiber contents presented in this work allow us to have an idea of the potential of such nutrient in Iberian-American countries. Such potential has been proved to be considerably representative. It is worth to inform that the complete DF database is available on the CYTED X1.6/CNPq Project Web site (http://www.fcf.usp.br/cytedxi16). It provides data on 817 regional, traditional and not conventional foods, that can be searched and utilized by professional from different areas.

Bioregulation of carbohydrate metabolism in relation to source-sink operation during grain-filling phase of growth in wheat.

Mobilization of free sugars from vegetative tissues to grain and their transformation to starch in relation to activities of some relevant enzymes during growth and development were investigated in wheat (Triticum aestivum L.). Vegetative tissues, viz. flag-leaf, flag-leaf sheath, nodes and internodes contained high concentration of free sugars from 70 DAS to 18 DPA and that was in the order of accumulation--flag-leaf sheath> flag-leaf and internodes > nodes. In these tissues, major portion of 14C appeared in endogenous sucrose, irrespective of the nature of (U-14C]-sugars supplied. In photosynthetic structures above flag-leaf node, namely peduncle, rachis and bracts, the free sugar make-up was maximum at anthesis (90 DAS). Activity of soluble acid invertase (EC 3.2.1.26) was high in these tissues during early stages of grain growth but reverse was true for soluble neutral invertase (EC 3.2.1.27) activity. In apical and basal portions of grain, free sugars were more or less similarly distributed in concentration. Linear and rapid accumulation of starch in endosperm paralleled with a decline in accumulation of this polymer in pericarp-aleurone. In the latter tissue, the activities of starch hydrolyzing enzymes, i.e alpha- and beta-amylases (3.2.1.1 and 3.2.1.2) were high during initial stages of grain growth. During active grain-filling, alkaline inorganic pyrophosphatase (EC 3.6.1.1) seemed to play a vital role during starch accumulation in endosperm, whereas the involvement of 3-PGA phosphatase (EC 3.1.3.38) was almost confined to pericarp-aleurone. Impairement of ear head photosynthesis by shading depressed starch synthesis (approximately 50%) indicating, thereby, the significant role of current photosynthates during grain-filling. The results suggested that grain growth in wheat was influenced by an efficient operation of source as well as regulatory factors, including enzymes, constituting intrinsic potential of grain sink.

Bioavailability of zinc from different pakistani cereal grains

The zinc has been determined by Neutron Activation Analysis while phytate by spectrophotometric method in some Pakistani cereal grains. The zinc : phytate ratio found is more than 40:1 in all cereal grains which is far more than the suggested binding ratio of 4:1. Therefore, bioavaliability of zinc from Pakistani cereal grains is more than sufficient and no deficiency can be encountered due to bioavailability of zinc. The only deficiency of zinc which could happen will be due to the pathological conditions

Evaluación químico-nutricional de Sorghum saccharatum var. sugar drip: estudio de complementación con proteína de lactosuero / Chemical-nutritional evaluation of Sorghum saccharatum var. sugar drip: a supplementation study with lactoserum proteins

Se determinó la composición química y algunos índices de calidad biológica de la harina integral, sin lavar, de sorgo (Sorghum saccharatum, var. sugar drip), cuyo cultivo y selección fue ensayado en la Estación Experimental "San Roque". Dirección de Agricultura. Subsecretaria de Asuntos Agrarios. San Luis, República Argentina. El valor del contenido proteico de la harina obtenida por nosotros fue de 7.5 por ciento (N x 6.25). Los valores de utilización proteica neta (NPU), digestibilidad verdadera (tD), razón proteínica neta (NPR) y razón proteínica neta relativa (RNPR), fueron: 12.4+0.6, 22.0+0.2, 0.8+0.1 y 24 por ciento respectivamente. El deficiente aprovechamiento nitrogenado limita el uso de sorgo. Dada la abundancia de este cereal y su bajo costo, este puede ser una fuente alimenticia aprovechable si es convenientemente complementado, sin aumentar costos. Se realizaron estudios de harina de sorgo complementada con proteína recuperada de suero de ricota (50:50), residuo industrial, tendiente a mejorar el déficit de lisina y treonina del cereal. En la mezcla ensayada se obtuvo un valor de RNPR de 85.7 por ciento. Esto nos permite inferir que un cereal de escaso valor biológico es aprovechable mediante adecuada complementación, con potencial utilización como alimento para aves.

Mycotoxins in foods--occurrence, health & economic significance & food control measures.

Mycotoxins of importance in India include aflatoxin, fumonisins, trichothecenes, ergot alkaloids and ochratoxins. The ICMR multicentric study on the occurrence of aflatoxin contamination in risk commodities namely, maize and groundnut showed that 21 per cent of groundnut samples and 26 per cent of maize samples analysed exceeded Indian tolerance limits of 30 micrograms/kg. A study on the aflatoxin intake from maize-based diets in a rural region of Andhra Pradesh showed the intakes to be in the range of 4-100 ng/kg body wt/day. Studies on the occurrence of aflatoxin M1 in milk in the southern and western regions of India indicated levels in the range of 0.05-3.0 micrograms/l. Analysis of feed samples indicated high incidence of aflatoxin B1 contamination in the groundnut cake component. Fumonisins have been shown to occur in Indian maize and sorghum. Studies showed high levels of fumonisins in rain-affected maize and sorghum consumption of which resulted in an outbreak of fumonisin mycotoxicosis in rural regions of the Deccan Plateau. A similar disease outbreak occurred in poultry due to consumption of fumonisin contaminated feed containing rain damaged maize. Biomarkers have been developed for assessing the risk of exposure for two mycotoxins viz., aflatoxin by measurement by ELISA of aflatoxin B1 N7-guanine adduct which has a detection limit of 15.6 pmol aflatoxin B1 N7 guanine; and fumonisin B1 by measurement in urine using HPLC with a detection limit of 8 ng/ml urine. Assessment of the economic implications of aflatoxin contamination showed economic losses resulting in rejection of export consignment of hand-picked-selected (HPS) groundnut and losses in the poultry industry. Approaches for prevention and control of mycotoxin contamination in foods have shown that methods involving the segregation of contaminated or mouldy grains by hand picking and density segregation resulted in a reduction of 70-90 per cent of aflatoxin and fumonisin present in the grains. While harmonization of international regulatory limits, the requirements of food producing countries needs to be recognized and realistic but not idealistic safe limits, need to be proposed.