Desarrollo de una fórmula médica a partir de un concentrado proteínico de garbanzo (Cicer arietinum) / Development of a feeding formula from a protein concentrate of chick-pea (Cicer arietinum)

RESUMO

A medical formula was developed from a chick-pea (Cicer arietinum) protein concentrate obtained by ultrafiltration (67.8 per cent of protein). Additionally sucrose, methionine, milk flavor, and mixtures of corn and coconut oils, vitamins and minerals were used, to perform FAO/WHO standards. All ingredients were blended in water to 50 degrees C, and the mixture was spray-dried with a Spray-drier using inlet and outlet air temperatures of 170 and 90 degrees C respectively. The nutritive value of the formula was evaluated with the Net Protein Ratio (NPR), Nitrogen Utilization (NU) and both relatives values to casein ANRC (R-NPR and R-NU). The proximal analysis of the infant formula was protein 16.0 per cent (with 4.9 g/16 g N of reactive lysine), fat 25.8 per cent , moisture 4.0 per cent , ash 3.2 per cent and carbohydrates 51.0 per cent . The values of NPR, R-NPR, NU and R-NU were 3.95, 83.6, 3.55 and 82.5 respectively. This results shown the chick-pea protein concentrate, potencially utilizable as an ingredient in the formulas for medical purposes: