Oleic acid content is responsible for the reduction in blood pressure induced by olive oil.

Numerous studies have shown that high olive oil intake reduces blood pressure (BP). These positive effects of olive oil have frequently been ascribed to its minor components, such as alpha-tocopherol, polyphenols, and other phenolic compounds that are not present in other oils. However, in this study we demonstrate that the hypotensive effect of olive oil is caused by its high oleic acid (OA) content (approximately 70-80%). We propose that olive oil intake increases OA levels in membranes, which regulates membrane lipid structure (H(II) phase propensity) in such a way as to control G protein-mediated signaling, causing a reduction in BP. This effect is in part caused by its regulatory action on G protein-associated cascades that regulate adenylyl cyclase and phospholipase C. In turn, the OA analogues, elaidic and stearic acids, had no hypotensive activity, indicating that the molecular mechanisms that link membrane lipid structure and BP regulation are very specific. Similarly, soybean oil (with low OA content) did not reduce BP. This study demonstrates that olive oil induces its hypotensive effects through the action of OA.

[Nixtamalization cooking characteristics of 11 maize varieties]. / Características de cocción por nixtamalización de once variedades de maíz.

In the present study, 11 maize varieties were analyzed for their nixtamalization cooking quality. The 11 varieties were grown in the same locality and in the same year. The samples were evaluated for their physical characteristics, such as moisture content averaging 13.3%, average 1000 kernel weight (312.5 g), grain hardness through density (1.28 g/ml) and percent floaters (9.5%). These data indicated that all maize varieties had a hard endosperm which is recommended for the nixtamalization cooking process. The 11 varieties were formed on the average by 5.7% seed coat, 11.5% germ and 82.8% endosperm. The low seed coat content suggest a low solids loss during processing. Cooking quality evaluation was done by applying a standard lime cooking procedure to all varieties. An average solid loss of 3.2% was measured, with 0.8% of seed coat still attached to the endosperm. Water absorption at the end of cooking was 40.8% without soaking and 46.9% at the end of soaking. Nixtamal moisture was 47.9% after soaking and only 41.5% at the end of cooking. Cooking time with soaking for 50% moisture in the grain varied from 69 to 122 minutes at 1500 meters over sea level. The cooked grain was dried with hot air and ground however, the particle size obtained was not as that in commercial nixtamalized maize flour. However, the cooking quality parameters to make dough and tortillas were acceptable, with a penetration index of hydrated flour of 178.6 mm, pH 7.97, water absorption index (WAI) of 3.23 g gel/g flour and 4.11% water solubility index (WSI). All flours from the 11 varieties of maize gave acceptable tortillas as evaluated by physical characteristics and sensory quality. However of the 11 varieties 7 including the control were superior for nixtamalization cooking quality.

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

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.

[Suicidal behavior in the North Varese province: a epidemiological analysis]. / La condotta suicidaria nel nord della provincia di Varese: un'indagine epidemiologica.

OBJECTIVE: Analysis of figures and characteristics of suicide behaviour in the area of Varese and the neighbouring northern towns (Valceresio, the valleys around Luino and northern Verbano), with the purpose of finding out preventing measures. DESIGN: Epidemiological-descriptive survey. The 1995-1997 ISTAT death cards, included in the death files of the former USSL of Varese have been taken into consideration. Only those people who were resident at the suicide moment have been included in the survey. Afterwards the psychiatric service archives were consulted, to find any possible contact between the subjects in the ISTAT files and the psychiatric services themselves. With regard to these patients, some information such as suicide attempts, psychiatric pathology and first contact with the psychiatric services have been pointed out. SETTING: Arcisate, Cittiglio, Luino and Varese districts, where the Community Mental Health Services 1 and 2 of "Azienda Ospedaliera Universitaria Macchi" of Varese operate. MAIN OUTCOME MEASURES: The suicide rates in the studied area have been reckoned and, through direct standardization, the rates of the single districts have been compared. RESULTS: There were 78 suicides (24 females and 54 males): rate of 8.2 per 100,000. In accordance with the national trend, there is evidence of a general reduction of the suicide phenomenon, except among the youngest. Districts of Luino and Arcisate are geographic areas to examine in the time, because a wider sample could reveal a higher risk. Young and elderly people are the most affected among the males and, 55/64-year-old people, both males and females, are at higher risk. Suicide methods vary with the age. A high percentage of subjects are not married and with low education. Less than one third of the subjects had come into contact with the psychiatric service. CONCLUSIONS: These data allow a comparison with the national survey and an analysis of the suicide features in the study area. The purpose is to elaborate preventing strategies with multi-dimensional approach whose efficacy may be proved in the future by setting up a provincial observatory.

[Vegetable food resources with agroindustrial potential from Guatemala. Manufacture of vegetable milk from the seed of morro fruit (Crescentia alata)]. / 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).

The objective of the present study was to establish the conditions for the preparation of vegetable milk from the morro or jicara seed, and to characterize the products, the milk and the residue for their partial chemical composition and acceptability. From the ripe fruit, the seeds were obtained by maceration in water for 3.5 hrs, obtaining seed yields of 80%. This seed contained 38% fat and 26% protein on a dry weight basis. The harvested seed was then dehydrated to 9-12% moisture by exposure to solar energy. A similar lot was lightly roasted by heating on a hot surface for 10 min at 90-110 degrees C. The seed was used for the extraction of solubles or the vegetable milk. Water extraction with up to 10 minutes of mechanical blending gave low yields of soluble solids (4.66 +/- 0.10 to 4.98 +/- 0.07%) and low contents of fat, protein and ash in the extract with sun dried seed and significantly lower with the lightly roasted seed (3.0 +/- 0.05 to 3.4 +/- 0.03%). Due to the low yields of total soluble solids and to the low nutrient content by aqueous extraction, new extractants were used consisting of buffer solutions at pH 7.8, or 8.5 with and without saline solution at 0.5% concentration. With these solutions greater amounts of solids were extracted with a higher content of nutrients. The milk prepared from the sun dried seed and extracted with buffer at pH 8.5 and saline solution (0.5%) gave an extract with 9.85% of total solids, 3.37% protein, 4.44% fat. The extraction with roasted seed gave significantly lower yields. The residue of the extraction contained 21.47% fat and 14.72% protein. With the use of buffers and saline solution the extracts had better acceptability, with the milk produced from sun dried seed having better organoleptic characteristics in comparison with soy milk (5.84 vrs 3.76), however it was of lower acceptability when tested against cows milk (5.7 vrs 7.7). The isoelectric point of the extracted protein was between 4 4.45.

[Vegetable resources with agroindustrial potential from Guatemala. Chemical characterization of the pulp and of the seeds of Theobroma bicolor]. / Recursos vegetales con potencial de explotación agroindustrial de Guatemala. Caracterización química de la pulpa y la semilla de 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 locations in Guatemala. Soon after collection, samples were stored at 4 degrees and 38 degrees C at ambient relative humidity and subsamples were withdrawn at 0, 45, 90 and 135 days of storage 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 C and at 135 days absorbed more water than when stored at 4 degrees C. 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 C, 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 C. 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 C, but it was enhanced when stored at 38 degrees C. For vine type of beans at 4 degrees C relative high rates of synthesis were observed, which were higher at 38 degrees C for NDF, hemicellulose and lignin. Cooking time and fiber fraction contents were subjected to regression analysis. The correlations at 38 degrees C were higher than at 4 degrees C for all fractions for both types of beans, but statistical significance was obtained only for NDF, ADF and cellulose for vine type of beans. These data show therefore that synthesis of cell wall structure fractions, and not only lignin formation, are responsible for the increase in cooking time observed upon storage at high temperature.

Efecto de la nixtamalización del maíz sobre el contenido de ácido fítico, calcio y hierro total y disponible / The effect of lime cooking of corn on the phytic acid, calcium, total and ionizable iron content

El presente estudio se llevo a cabo con el propósito de conocer el efecto del proceso de nixtamalización del maíz sobre el contenido de ácido fítico y de hierro disponible en el nixtamal (maíz cocido con sal). Para el estudio se cocinaron lotes de maíz con 0-0,4-0,8 y 1,2 por ciento de cal en base al peso de maíz, en agua en una relación de 3 a 1 por tiempos de cocción a cada nivel de cal 55,65 y 75 minutos. La mitad de los tratamientos no se les permitió el remojo después de la cocción y a la otra mitad se les dio 12 horas de remojo. Los análisis estadísticos y correlaciones mostraron que el contenido de ácido fítico disminuyó significativamente durante el proceso de mixtamalización; afectado por el tiempo de cocción y el nivel de cal, alcanzando valores de reducción de un 35 por ciento. Tanto el hierro ionizable como el contenido de calcio aumentaron en un 52-77 por ciento y hasta un 400-478 por ciento, respectivamente. La cantidad de calcio presente como resultado de la nixtamalización es tan alta en comparación con el contenido de ácido fítico que éste pudo ser fácilmente saturado, evitando así su combinación con el hierro. Se encontró una relación inversa proporcional entre el ácido fítico y el contenido de hierro iónico posiblemente biodisponible y el porcentaje de absorción del mismo. Por el contrario, el tiempo de remojo no presentó ningún efecto significativo sobre los resultados aunque se indujo una mayor acumulación de calcio. Se concluye que el proceso de nixtamalización favorecería la utilización del hierro en el maíz nixtamalizado y aumenta el aporte de calcio en la dieta

[The effect of lime cooking of corn on phytic acid, calcium, total and ionizable iron content]. / Efecto de la nixtamalización del maíz sobre el contenido de ácido fítico, calcio y hierro total y disponible.

The present study was carried out with the objective to learn about the effect of the nixtamalization process of corn on the content of phytic acid and availability of iron in the lime-cooked corn. For the study, lots of corn with 0, 0.4, 0.8 and 1.20% of lime on the basis of corn weight, in water in the ratio of 3 to 1, and cooking times at each level of lime of 55, 65 and 75 minutes, were processed. Half of the treatments were not soaked after cooking, while the other half were soaked in the cooking solution for a 12-hour period. Statistical analysis of the data and correlations calculated showed that the phytic acid content decreased significantly during the nixtamalization process, affected by the cooking time and the level of lime used, reaching levels of reduction of around 35%. Both the ionizable iron and calcium level increased up to 52-77% and 400-478% respectively. The amount of calcium present in the cooked corn as the result of the lime cooking process, is significantly higher in comparison with the phytic acid content, which may be easily saturated and thus, unavailable to bind iron. An inverse relationship was found between phytic acid and bioavailable iron and its absorption percentage. On the other hand, soaking time did not significantly affected the phytic acid and available iron, although it contributed to a slightly higher Ca accumulation. The amount of ionizable iron was higher at higher levels of lime, which suggested that the nixtamalization process would favor the biological utilization of iron in lime-cooked corn and provide calcium to the diet.

[The dependence of alcohol abuse and psychiatric comorbidity]. / Abuso-dipendenza da alcol e comorbilità psichiatrica.

Aim of this paper, based on data collected at the General Hospital Psychiatric Unit of Pavia (Italy), is to study comorbidity between alcohol abuse/dependence and other mental illness. Thirty-five out of 188 patients admitted during the study period received a (DSM-III-R) diagnosis of alcohol abuse/ dependence and an other psychiatric diagnosis. Data were collected through a questionnaire, from patients and relatives, about history of dependence, psychiatric history both in patients and relatives, about life style and drinking opinions. Psycho-diagnostic (Wechsler, Rorschach) informations were obtained for 29 patients. Results show the importance of a complex treatment for both psychiatric and alcoholic problems.

Effects of altitude above sea level on the cooking time and nutritional value of common beans.

The present study was conducted with the objective to determine the effects of altitude above sea level, on the cooking time and nutritional value of common black beans (Phaseolus vulgaris). Three 100 g samples of the Ostua variety were cooked at 8 individual locations, ranging in altitude from 0 to 2256 meters, in Guatemala, to establish water uptake and cooking time. The cooked samples were separated into cooked beans and cooking broth for chemical analysis. This included moisture, protein, lysine, tannins, total and enzyme susceptible starch, and fiber fractionation. The cooking liquor was analyzed for total solids, moisture, protein, ash and K. A 1200 g sample was cooked for the cooking time established previously, for biological testing of nutritional value, which included Net Protein Ratio (NPR), Protein Efficiency Ratio (PER), and protein digestibility. Altitude influenced cooking time which increased from 78 min at 0 m, to 264 min at 2256 m. Final moisture content in the cooked bean was similar at all altitudes and there was a tendency to yield smaller amounts of solids in the cooking broth at higher altitudes. The increase in cooking time was significant. Bean water uptake at all times was significantly slower and smaller at ambient as compared to water uptake at boiling T, at all altitudes. Protein and lysine content were not affected by altitude, however, tannin and catechin were lower in cooked samples, as compared to the raw material. Altitude did not affect the content of these substances. Total starch and total sugars were higher in the raw sample, as compared to the cooked samples, but there was no effect of altitude. Enzyme susceptible starch (ESS) was lower in the raw sample as compared to the cooked samples, which contained similar amounts with respect to altitude. No change was observed in fiber fractions of the cooked beans. Likewise, the composition of the cooking broth was very similar between cooking locations. There was a small tendency to a lower protein quality, with respect to altitude, the effect of which was more obvious in the apparent protein digestibility values. Undercooking or overcooking at one location influenced protein quality values. The extended cooking time of beans at high altitudes, has important economic and environmental implications, since significant amounts of wood have to be used.

Evaluation of bush and vine black beans for physical, chemical and nutritional characteristics.

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 analyzed for some physical properties including, 100 seed weight, size distribution percent seed coat, water absorption, cooking time, and of solids on cooking waters. Vine type beans had larger 100-seed weights, larger sized beans, thicker seed coats, and lower of solids in the cooking water than bush type beans. Rate of water absorption was different. The chemical characterization included proximate analysis and fiber fractionation. Vine type beans had, on the average, less ether extract and protein than bush type. 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 supplemented 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.

Changes in dietary fiber content and its composition as affected by processing of black beans (Phaseolus vulgaris, Tamazulapa variety).

This paper presents the effect that the traditional cooking process of black beans (Phaseolus vulgaris, Tamazulapa variety) has on the quantity and composition of soluble (SDF) and insoluble (IDF) dietary fiber of beans, as well as on its protein digestibility and protein quality. There was an increase of IDF from 18.1% in cooked beans to 22.4% in fried beans, and a decrease in SDF from 8.4% to 6.6%, respectively. Starch content decreased from 34.5% to 31.3%. No change was found in lignin. The xylose content was higher in IDF than in SDF and decreased to some extent from cooked to fried beans. Arabinose content was similar in IDF and SDF with no change caused by processing. The fraction containing glucose, mannose and galactose in IDF was higher than in SDF, the content increasing in IDF and decreasing in SDF, with processing. Protein content in IDF was higher than in SDF, with no major change when processing. About 29.5% of the total protein of beans was bound in DF. Protein digestibility and protein quality decreased from cooked to fried beans and was positively related to IDF.

[Evolution of food science and technology in developing countries during the last 50 years]. / Evolucion de la ciencia y la tecnologia de alimentos en los paises en desarrollo durante los ultimos 50 anos.

PIP: Malnutrition affects mostly the low-income groups, especially children and pregnant and nursing women despite the advances made in food processing techniques in the last 50 years. Malnutrition is more severe in rural areas of Latin America than big cities. The Institute of Food Science and Technology and the International League for Education and Nutrition of the US in 1976 initiated a study about identifying the actions that could be taken into account for developing countries and donating agencies. The problem of malnutrition in the developing has been evident in these 50 years in terms of deficiencies of protein, iodine, iron, vitamin A, and lack of information concerning proper nutrition during pregnancy and the lactation period. The problem of lack of food was supposed to be solved by the green revolution, which developed cereals with better quality protein using hybrids like triticale (rye and wheat). The population problem with the increase of younger people presents the issue of new jobs and vocations such as professions in nutrition and science. The economic problem is rooted in the dilemma of ¿selling at a low price and buying at a high price¿. The problem of human resources entails the involvement of people in all phases of food production in the developing world.^ieng

Protein quality evaluation of amaranth in adult humans.

This study was carried out to determine the nutritional quality of the protein of amaranth grain submitted to extrusion and popping processes, using cheese protein as reference. For the biological evaluation, the short-term nitrogen balance index method was followed with 12 experimental adult male human subjects. A Latin square series 3 x 3 was used (three periods, three subjects) as an experimental design balanced to minimize residual effects by randomly ordering treatments, columns and rows. The study consisted of three periods of nine days each. The first period started by feeding all subjects a low nitrogen diet, followed by increases of the protein level every two days. The levels were 0.2, 0.4, 0.6/g protein/kg/day, keeping other nutritional elements constant and adequate, including calories, minerals and vitamins. All subjects received all their meals using as a source of protein extruded amaranth, popped amaranth or processed cheese. Water intake was kept at a rate of 0.8-1.0 ml per calories consumed. During the study, the subjects maintained regular physical activity. Amaranthus cruentus was utilized. The extruded amaranth was prepared with the Brady Crop Cooker under conditions previously established in other studies. The popped amaranth was prepared at a 250 degrees C temperature during 15-20 sec. The extruded and popped amaranths were provided as a sweet puree and, as all the other foods conforming the diets of each subject, they were weighed with 0.1 g of accuracy. Diet samples, as well as faeces and urine, were collected daily, which were ordered according to period and level of protein, conforming pools to determine their nitrogen content by the Kjeldahl method. True digestibility results of the protein were 101.4, 89.8 and 85.5% for cheese, extruded amaranth and popped amaranth, respectively. The statistical analysis according to the Tukey test showed that the true digestibility of the protein was the same for the two products of amaranth and different than the digestibility of cheese. Nitrogen balance index values from the equation between nitrogen intake and nitrogen retained, were 0.97, 0.86 and 0.79 for cheese, extruded amaranth and popped amaranth, respectively. The respective values between nitrogen absorbed and nitrogen retained were 0.97, 0.98 and 0.96. The Tukey test indicated that for NI to NR cheese was statistically different for the two amaranth products, which were similar between them. For the relationship NA to NR all values were statistically the same.(ABSTRACT TRUNCATED AT 400 WORDS)

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

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% with 70.7% 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% 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)

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

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% 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% pigeon pea flour were unacceptable, however, mixtures of 75% wheat flour and 25% 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.

[Improvement of protein quality of popped sorghum with soybean grain]. / Mejoramiento de la calidad proteínica del sorgo reventado con grano de soya.

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%, 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% of the casein value and of 8% 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% 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% of roasted soybean, a statistical significant increase in PER was found, equivalent to 74% of the casein value, while for the expanded sorghum without supplement, the relative casein value was of 30%. On the basis of these results an "alboroto" was formulated with 36% of popped sorghum, 10.5% whole roasted soybean, 3.5% dehulled sesame grain and 50% brown sugar. This product is superior to the commercial product in protein quality and quantity, as well as in energy content.

[Relation between various physical characteristics of sorghum varieties (Sorghum vulgare) and their popping capacity]. / Relación entre algunas características físicas de variedades de sorgo (Sorghum vulgare) y su capacidad de reventado.

The purpose of this study was to attempt to establish a possible relationship between the physical characteristics of grain sorghum and its capacity to expand. Eleven national varieties of sorghum were studied and were characterized for color, weight of 100 grains, number of grains in 40 grams, grain density and texture. Before subjecting the samples to the popping process, the method was standardized with respect to the experimental load. These tests helped to select a 62-gram load. Likewise, the effect of grain moisture content was studied. Results indicated that a soaking time of 45 minutes gave the best percent expansion. Highly statistical significant differences were found in the physical characteristics among the eleven sorghum varieties, as was also the case with respect to change in volume, popped grains and percentage of popped grains, which varied between 7.42 to 89.29%. The initial volume of the grain was negatively associated to the percentage of expanded grains. The initial grain volume was significantly negatively related to the unpopped grain. The final volume significantly correlated with the number of grain in 40 grams, with endosperm texture and grain density. Even though physical structure is important in grain expansion, other factors like chemical composition may also be of significance.

[Chemical composition of 11 varieties of sorghum (Sorghum vulgare) before and after popping the kernels]. / Composición química de once variedades de sorgo (Sorghum vulgare) antes y después del reventado del grano.

The effect of the popping process on the chemical composition, on lysine and tryptophan and on the in vitro protein digestibility of eleven sorghum varieties was evaluated. The popping of the grain was conducted in a popcorn popper previous adjustment of conditions. There were statistically significant differences in chemical composition both, in the raw grain and in the processed grain. The chemical composition was affected by the process and with the exception of protein content, it reduced the content of ether extract (3.43 to 2.75%) and increased significantly the level of crude fiber (2.47 to 4.45%). The concentration of available lysine and of tryptophan in the raw grain was reduced significantly by the process, with lysine losses of 9 to 57% and for tryptophan of 26 to 64%. A decrease was also observed in amylose as percentage of starch. In a number of samples the popping process significantly reduced in vitro protein digestibility.