[Chemical physical study of honey of the province of San Luis, Argentina]. / Estudio físico-químico de mieles de la provincia de San Luis-República Argentina.

In Argentina, honey is a product of popular and industrial consumption. It has great economic importance for the province of San Luis, with good acceptance at international level for its quality and purity. To accede to these markets, a suitable control of quality is necessary, with the purpose of adjusting to their requirements. The objective of this work was to analyze the honey of different places of the province and to verify if the quality is optimal, for the commercialization and so guarantee a genuine product to the consumer. The methods applied are the specified by the national and international organisms and the results showed the acceptable quality of the honey. In order to maintain the excellence of this natural product, it is necessary to instruct the producer about the importance of an adequate technological practice, supported by a satisfactory control of quality.

[Caloric nutritional evaluation of the menu served to the university community of the Universidad Nacional de San Luis, Republica Argentina]. / Evaluación calórica nutricional del menú servido a la comunidad universitaria de la Universidad Nacional de San Luis, República Argentina.

We have analysed the meals for lunch and dinner at the University cafeteria, during one Winter week (June through September); in this season the menus are repeated every week round. A percentage analysis (humidity, ashes, lipids, protein, raw fiber, and nitrogen-free extract) was carried out on the sample, which were appropriately processed, thus allowing us to know the nutrients amount and caloric value of each meal. When examining both the formulas ingredients and the technique applied to the preparation of the meals, it was found that they have the best cooking quality, and also that their amount is sufficient (see tables). As to the meals nutrients, the results allow us to conclude that the diets are hypercaloric as well as hypoproteic, with a preponderance of proteins of animal origin.

Evaluación calórica nutricional del menú servido a la comunidad universitaria de la Universidad Nacional de San Luis, República Argentina / Caloric nutritional evaluation of the menu served to the university community of the Universidad Nacional de San Luis, Republica Argentina

We have analysed the meals for lunch and dinner at the University cafeteria, during one Winter week (June through September); in this season the menus are repeated every week round. A percentage analysis (humidity, ashes, lipids, protein, raw fiber, and nitrogen-free extract) was carried out on the sample, which were appropriately processed, thus allowing us to know the nutrients amount and caloric value of each meal. When examining both the formulas ingredients and the technique applied to the preparation of the meals, it was found that they have the best cooking quality, and also that their amount is sufficient (see tables). As to the meals nutrients, the results allow us to conclude that the diets are hypercaloric as well as hypoproteic, with a preponderance of proteins of animal origin.

[Obtaining flour and protein concentrate from seeds of Melilotus albus. Study of the protein quality]. / Obtención de harina y concentrado proteínico de semillas de Melilotus albus. Estudio de la calidad de la proteína.

The present research was carried out to determine the nutritive quality of the flour and protein concentrate from Melilotus albus (white clover) seeds. The flour was studied first. The protein analysis showed methionine to be the first limiting amino acid with a chemical score of 25, with threonine as the second. The biological value obtained was 27. Supplementation studies were performed with different levels of methionine and it was found that the 0.3% level resulted in the best net performance. The biological value obtained under these conditions was 60. The protein efficiency ratio (PER) was also determined, with a value of 1.40 after being corrected with respect to casein. The protein was isolated after studying the pH optimum solubility and precipitation conditions until the flour coumarin compounds were eliminated. Further biological experiments were carried out with the supplemented isolated protein. Under these conditions, a PER value of 2.4 and a biological value of 69 were obtained. No toxicity was observed in rats of both sexes by administration of the protein concentrate during 60 days, at least in the parameters studied during this period.