Evaluación del valor nutricional de recetas típicas elaboradas con maíz común y biofortificado en el departamento del cauca, Colombia

RESUMEN

Objetivo. Investigar si el maíz QPM (con más triptófano y lisina) presentaba mejor calidad proteica que el maíz común (MC) utilizándolo en preparaciones colombianas. Material y métodos. Entre 2008 y 2009, en el CIAT, Palmira, Colombia, se evaluó la concentración de triptófano, proteína soluble (PS) y digestibilidad in vitro de proteína (DP) en 10 recetas, preparadas con QPM o MC. Resultados. El triptófano osciló entre 0.011 y 0.072 por ciento para MC y 0.012 y 0.107 por ciento para QPM. Las recetas de QPM presentaron mayor o igual concentración de triptófano que las recetas de MC. PS osciló entre 2.359 y 14.783 g/kg para MC, y 3.339 y 16.839 g/kg para QPM. Las recetas de QPM, exceptuando una, presentaron mayor o igual concentración de PS. DP estuvo entre 75 y 84 por ciento para ambos maíces. Sólo cuatro recetas presentaron diferencia de DP entre QPM y MC. Conclusiones. Las recetas de maíz QPM son de mejor calidad proteica.

ABSTRACT

Objective. Ten typical recipes from southwestern Colombia were evaluated at CIAT in Palmira, Colombia between 2008 and 2009. Material and Methods. The recipes were prepared in a traditional manner, using quality protein maize (QPM, with more tryptophan and lysine) or common maize (CM); each of these was either fresh kernel or dry grain, or white or yellow maize, per the recipe. The two types of maize were compared for their protein quality. Results. Tryptophan concentrations were 0.011-0.072 percent and 0.012-0.107 percent for CM and QPM, respectively. Tryptophan values for QPM recipes were greater than or equal to those for CM recipes. Soluble protein ranged from 2.359-14.783 g/kg for CM and 3.339-16.839 g/kg for QPM. Except for one recipe, soluble protein in QPM recipes was greater or equal to that of CM recipes. In vitro protein digestibility was 75-84 percent for recipes prepared with both maize types. Only four recipes had a statistically significant difference between QPM and CM with regard to digestibility. Conclusions. Most recipes prepared with QPM had a higher protein quality than those prepared with CM.