Evaluación nutricional y almacenamiento acelerado a 37 degrees C de mezclas de frejol y maíz fritos / Nutritional evaluation and accelerated storage at 37 degrees C of fried bean and corn mixtures

Nutritive value of corn and beans is limited by the deficiency in some aminoacids; so, the combination of both of them might be very advantageous from a nutritional point of view. A research with the following purposes was done: to improve the biological value of corn and bean through the formulation of mixes of fried kernels; and, to know the shelf life of the mixes during an accelerated storage period. Fried kernels mixes, in a ratio of 50:50 per cent, from three varieties of bean (Pinto 114, Suave 85 and Tortola Inia) and dent yellow corn were made; protein value of the mixes was evaluated. Mixes were store at 37 degrees C during 15 days, determining every five days, their peroxides and moisture content and their water activity. All the mixes got values of NPR-Rel higher than 80 per cent; the best one was Suave 85/corn with a value of 88.2 per cent which indicates an improving of the protein quality. The stored products showed along the whole period, low values for peroxides (3.25-6.12 meq/kg oil) which might allow a shelf life of 90 days at room temperature; also, moisture content and water activity were low assuring microbial stability.

Determination of the taste threshold of copper in water.

Copper effects on human health represent a relevant issue in modern nutrition. One of the difficulties in assessing the early, acute effects of copper ingested via drinking water is that the taste of copper may influence the response and the capacity to taste copper in different waters is unknown. The purpose of the study was to determine the taste threshold of copper in different types of water, using soluble and insoluble salts (copper sulfate and copper chloride). Copper-containing solutions (range 1.0-8.0 mg/l Cu) were prepared in tap water, distilled deionized water and uncarbonated mineral water. Sixty-one healthy volunteers (17-50 years of age), with no previous training for sensory evaluation, participated in the study. A modified triangle test was used to define the taste threshold value. The threshold was defined as the lowest copper concentration detected by 50% of the subjects assessed. To evaluate the olfactory input in the threshold value obtained, 15 of 61 subjects underwent a second set of triangle tests with the nose open and clamped, using distilled water with copper sulfate at a concentration corresponding to the individual's threshold. The taste threshold in tap water was 2.6 mg/l Cu for both copper sulfate and copper chloride. The corresponding values for distilled deionized water were 2.4 and 2.5 mg/l Cu for copper sulfate and copper chloride, respectively. In uncarbonated mineral water the threshold values were slightly higher, 3.5 and 3.8 mg/l Cu for copper sulfate and for copper chloride, respectively, which are significantly higher than those observed in tap and distilled waters (P < 0.01, Kruskal-Wallis test). The taste threshold did not change significantly when the nose was clamped. In conclusion, the median values for copper taste threshold were low, ranging between 2.4 and 3.8 mg/l Cu, depending on the type of water.

Nutritive value evaluated on rats of new cultivars of common beans (Phaseolus vulgaris) released in Chile.

Five new cultivars of common beans (Phaseolus vulgaris) recently released were analyzed for their proximate chemical composition and protein biological quality. The crude protein content in these cultivars ranged from 21.9 percent in cultivar Arroz 3 to 26.9 percent in cultivar Tórtola Diana (dry matter basis). Rats fed cultivar Tórtola INIA gained more weight, had a higher protein intake and registered higher PER and NPR than Tórtola corriente. On the other hand, rats consuming cultivars Arroz 3 and Fleetwood had lower weight gain, lower protein intake and lower PER and NPR than cultivar Coscorrón corriente. However, all these cultivars have a relatively good protein value as compared to other plant protein sources.

Cereal and nut bars, nutritional quality and storage stability.

Six snack-type bars were manufactured, to contain oat and wheat germ and two different walnut levels, agglutinated with natural sweeteners and fats. Two bars also contained toasted amaranth with brown sugar cover and wheat extrudate, while two others, contained puffed instead of toasted amaranth. Water activity (Aw) and moisture were determined in the manufactured products. Quality and sensory evaluation and proximate analysis were carried out on the bars containing highest levels of walnuts (18%). The caloric contribution of the bars was computed by Atwater methods. The nutritional quality of the bars was determined by means of the Protein Efficiency Ratio (PER) and Net Protein Ratio (NPR), and the results were used to obtain relative PER and relative NPR. Samples of the latter bars were kept under accelerated storage for 15 days at 37 degrees C and analyzed every 5 days to determine their Aw, moisture, peroxide and sensory acceptability. The drying time for the cereal - and walnut - based bars was 45 min at 120 degrees C. All bars presented a good fiber supply and the CN1 bar, containing only oat, wheat germ and walnut, had the greatest protein content. In the sensory evaluation, the walnut level with the greatest preference was 18%. PER and NPR values of the bars did not differ significantly showing values approximately 86% that of the casein value. During storage, the moisture and Aw decreased in all the bars. Peroxides remained within the acceptable ranges; acceptability based on sensory evaluation remained best in the bar with toasted amaranth.(ABSTRACT TRUNCATED AT 250 WORDS)

[Chemical and nutritional characterization of amaranthus (Amaranthus cruentus)]. / Caracterización química y nutricional del amaranto (Amaranthus cruentus).

Two samples of Amaranthus cruentus harvested in 1987 (sample A) and 1990 (sample B) were studied. Whole and refined flours were obtained. The whole flours contained 14.6 and 12.6% protein and 6.6 and 7.3 ether extraction, respectively. Both samples contained significant levels of Ca, P, Mg and K. Amaranth oil contained 19% palmitic acid, 3.4% stearic acid, 3.4% stearic acid, 34% oleic acid and 33% linoleic acid. Docosaenoic acid (C22:1) was present at the level of 9%. The ratio of saturated to unsaturated fatty acids was approximately 1:3. The level of crude fiber was 3.7% in the whole flours and 2.4% in the refined ones. Biological protein quality of flours was measured in the rat by the net protein ratio (NPR) method. The NPR values of the four materials tested ranged from 3.04 to 3.20 (NS), as compared with 4.08 for casein. These values are equivalent to 75-78% of the standard protein. Blends of raw wheat flour and whole amaranth flour fed to rats produced a good complementary effect between proteins, as shown by PER test. Wheat flour gave a poor PER value of 0.54. However, this figure increased with every increment of amaranth flour reaching a value of 2.15 for the blend 25:75. The PER for the amaranth diet (0:100) was 1.94 (casein 2.77). As expected, the extrusion process applied to the wheat/amaranth and corn/amaranth mixtures improved the biological quality of the protein. The wheat flour diet (100:0) gave a PER value of 1.64. Mixture 90:10 produced a low non significant increase in the protein quality.(ABSTRACT TRUNCATED AT 250 WORDS)

Nutrition and education. III. Educational achievement and food habits of Chilean elementary and high school graduates.

The objective of this study was to correlate the educational achievement (EA) of Chilean elementary and high-school graduates with their food habits. For this purpose, a random sample of 550 schoolers from the Metropolitan Area of Santiago, Chile, graduating from elementary and high school (1:1) of both sexes (1:1), from public and private schools and from high, medium and low socioeconomic status (SES) (1:1:1), was selected. Food habits were determined through a specially designed questionnaire and defined as the frequency of consumption of the food groups, expressed as days per week. The EA was established through the Achievement Evaluation Program (AEP) and Academic Aptitude Test (AAT) in elementary-and high-school graduates-, respectively. Results revealed that EA was found significantly and positively correlated with the frequency of consumption of dairy products, meat products and eggs, in both elementary and high school graduates. A significant and inverse correlation between EA and the frequency of vegetables and fruits consumption was observed in both educational levels, and with miscellaneous products, only in elementary school graduates. Food habits explained 24.4% and 16.6% of the EA variance, in elementary and high school graduates, respectively. The frequency of consumption of dairy products was the independent variable with the greatest explanatory power in EA variance (approximately above 70% of the explained variance). These results are important to consider for educational planning focused on the School Feeding Program.

Nutrition and education. II. Educational achievement and nutrient intake of Chilean elementary and high school graduates.

The interrelationships between educational achievement (EA) and nutrient intake were investigated in 550 Chilean adolescent schoolers graduating from elementary and high school. The random sample included schoolers from both educational levels (1:1), from public and private schools (1:1), and from high, medium, and low socioeconomic status (SES) (1:1:1). Standard procedures for 24-hour dietary recall interviews were used to collect data, and adequacy of intake was assessed by the FAO/WHO Pattern. EA was measured by means of the Achievement Evaluation Program (AEP) and Academic Aptitude Test (AAT) in elementary and high school, respectively. In elementary school graduates, results showed a significant and positive correlation between EA (AEP) and energy, protein, riboflavin, ascorbic acid, calcium and vitamin A intake (Multiple r = 0.456 p less than 0.01; r2 = 0.208). The School Feeding Program beneficiaries who belonged to the low SES presented the lowest EA (AEP) together with a deficient nutrient intake, especially for energy, riboflavin, niacin, vitamin A and calcium, at the same time that they registered the lowest values for those anthropometric parameters, indicators of past nutrition, that is to say height-for-age, weight-for-age, head circumference-for-age and a higher upper-to-lower segment ratio, as compared with non-beneficiaries from the same SES and with those from the higher strata. In high-school graduates, EA (AAT) was found to be significantly and positively correlated with protein, calcium, riboflavin and iron intake (Multiple r = 0.438 p less than 0.001; r2 = 0.192). Nevertheless, these interrelationship are strongly related to SES and sex. Results showed that educational achievement (EA) is significantly and positively associated with nutrient intake, this fact being important for educational planning related to the School Feeding Program.

[Health education for food handlers]. / Educacion sanitaria a manipuladores de alimentos.

A study to evaluate hygiene of food handlers and their sites of work was carried out. The hygienic habits of food handlers were evaluated by personal interview at the job site. Hygiene of the establishment was evaluated according to a standard score. Both workers and establishments were found inadequate in this respect. After a short educational intervention, a significant increase (p < 0.05) in knowledge about hygienic habits was demonstrated in food handlers. Prevention of food transmitted diseases requires constant educational efforts directed to food handlers.

[Sweet lupine (Lupinus luteus, var. Aurea/Weico and Lupinus albus, var. Multolupa) proteins. I. Extraction and filtration by Sephadex]. / Proteínas de lupino dulce (Lupinus luteus, var. Aurea/Weico, y Lupinus albus, var. Multolupa). I. Extraccion y filtracion por Sephadex.

Samples of Lupinus luteus, var. Aurea/Weico and Lupinus albus var. Multolupa flours were analyzed. The flour proteins were extracted and fractionated by gel filtration, and the per cent pattern for both globulins and albumins was then determined. The dehulled seeds, previously analyzed for composition, were ground, defatted and consecutively extracted with distilled water (pH 5.0) and phosphate buffer (0.05 M, pH 8.5). The extracted protein content was measured by the Lowry simplified method. Globulins (pH 8.5 fraction) from both species were filtered through Sephadex G-100; besides, Lupinus albus globulins were filtered through Sephadex G-150, and absorbance of the collected fractions was measured at 280 nm. The dehulled seed (DS) of L. luteus and L. albus revealed a good protein content (58.2 and 41.0%, respectively). The protein extracted from L. luteus was constituted by 17% albumins and 58.4% globulins. In contrast, L. albus presented a higher albumin content (55.6%) than globulins (31.5%). The elution pattern for the Sephadex G-200 gel filtration showed for both lupine species analyzed a preponderant peak I corresponding in L. luteus to 55.0% and in L. albus to 84.1% of the total globulins content. From these results, it may be concluded that the dehulled seed protein content is 42.0% higher for the L. luteus sample than for the L. albus. The applied methodology indicated a predominant content of globulins above albumins in L. luteus, while in the case of L. albus, the albumin content was the highest.

[Sweet lupine (Lupinus luteus, var. Aurea/Weico and Lupinus albus, var. Multolupa) proteins. II. Separation by electrophoresis]. / Proteínas de lupino dulce (Lupinus luteus var. Aurea/Weico, y Lupinus albus var. Multolupa). II. Separación por electroforesis.

The albumins and globulins extracted from Lupinus luteus var. Aurea/Weico and Lupinus albus var. Multolupa defatted flour samples were analyzed by polyacrilamide gel electrophoresis. The purpose was to determine the percentage distribution of pattern in the electrophoretograms and the relative mobility values of protein. The L. luteus albumins densitogram showed six fractions, two of them, No. 2 and No. 4, represented 58.1% of the total. On the other hand, the globulins densitogram revealed five fractions, numbers 1, 2 and 3 representing 90.7%. The densitogram of peak I from Sephadex G-100 globulins filtration indicated two fractions similar to those number 1 and 2 of the total globulins, showing low relative mobility values (from 0.26 to 0.39). The L. albus albumins resolved in four fractions, with No. 2 being the most prevalent (54.3%). In regard to the L. albus globulins, these showed five fractions identical in distribution with those of peak I, fraction 2 appearing as the most important (48.2%). It was found that Sephadex G-100 did not perform a good separation. As to the relative mobility values of globulins, fractions 2 and 3 were the most prominent (relative mobility of 0.35 and 0.48, respectively). It may be concluded that L. luteus albumins presented more components but with lower relative mobility values than those of L. albus. As for the globulins from both lupine flour samples, the gel separated fractions were classified in two groups of components, those of high and of low relative mobility.

[Food intake of students graduating from basic education in the metropolitan area of Santiago, Chile]. / Ingesta alimentaria de escolares que egresan de educación básica en el área metropolitana de Santiago, Chile.

This study pursued to evaluate the adequacy of the dietary intake of students graduating from Basic Education in the Metropolitan Area of Santiago, Chile. A random sample of 258 students from public and non-public schools (1:1), of both sexes (1:1) and from high, medium and low socioeconomic level (SEL) (1:1:1), was selected. Standard procedures for 24-hr dietary recall individual interviews were used to collect data. The students' dietary intake was then compared with the FAO/WHO 1973 Recommended Dietary Allowances. Results revealed that 53.5% and 62.0% of the sample registered a deficient and excessive intake for energy and protein, respectively. Protein contributed 13.2% of the dietary energy, fat, 27.1%, and carbohydrates, 59.8%. Animal and vegetable protein intake was found in the proportion of 1:1. As findings indicated, the dietary intake of students differed significantly according to SEL. Deficiencies in energy, vitamin A, riboflavin, niacin and calcium intake were observed, in both sexes, besides iron deficiency in the female group. It is considered that results could be useful for food and nutrition planning in school feeding programs.

Food and nutrition knowledge in Chilean high school graduates.

The purpose of this study was to determine the degree of knowledge on food and nutrition in students graduating from high school in the Metropolitan Area of Santiago. The sample included 272 students of both sexes and type of school (public and private) and from high, medium and low socioeconomic level (SEL), measured through the Graffar Modified Scale. The degree of knowledge on food and nutrition was measured through a test of 48 items based on curriculum program objectives. The test covered three areas: Area 1, Food and Requirements; Area 2, Food, Personal and Environmental Hygiene, and Area 3, Nutritional Physiology. Students showed a good achievement of the food and nutrition objectives that are considered essential for obtaining and adequate nutrition and health status. Students from high SEL registered a significantly higher degree of knowledge on food and nutrition than students from other strata (p less than 0.001). However, sex and type of school had no effect on the degree of food and nutrition knowledge. This study is a contribution to the better understanding of factors affecting the food and nutrition knowledge, and provides good foundations for further studies.

[Food habits of high school graduates in the metropolitan area of Santiago, Chile]. / Estudio de hábitos alimentarios de estudiantes que egresan de educación media en el área metropolitana de Santiago, Chile.

The purpose of this study was to determine the food habits of Chilean high-school graduates, and measure the effect that socioeconomic level (SEL), type of school (public and private school), sex and age exerts on those habits. A random and stratified sample of 283 schoolers, according to type of school, sex and SEL, measured through the Graffar Modified Scale was selected for the study. Food habits were defined by the frequency of consumption of food, expressed as days per week and were compared with the Model Allowance established by the Ministry of Health of Chile. A food habits questionnaire was administered to students by duly trained interviewers, and were defined by the frequency of consumption of food groups. Data were analyzed by the chi-square procedure, analysis of variance and Student's "t" test. In accordance with the results, the most consumed foods (over 90% of students) were meat, poultry, eggs, potatoes, apples, bread, rice, oil and butter or margarine. On the other hand, the most disliked foods (40% and more of students) were fresh cheese, viscera, radish and chickpeas. The high SEL students showed a significantly greater frequency of consumption of dairy products, and of meat products and eggs (p less than 0.001). No differences were found according to type of school, sex and age of students. We conclude, therefore, that SEL exerts a significant effect on food habits, in spite of which they were adequate according to the Model Allowance.

Long-term validation of 1 g of protein per kilogram body weight from a predominantly vegetable mixed diet to meet the requirements of young adult males.

Eight healthy young men participated in a 90-d metabolic balance study designed to assess the adequacy of 1 g of protein (N X 6.25) per kilogram body weight per day provided by a predominantly vegetable diet. The mean gross energy intake of the subjects was 49 kcal/(kg X d). The individuals received the experimental diet for eleven 8-d experimental periods. Three isoenergetic, isonitrogenous meals were served at 0800, 1200 and 1900. Anthropometric measurements and biochemical determinations in blood were made at the beginning of the study and afterwards at regular 15-d intervals. Body weight was measured daily. The mean overall weight change for the group was -0.8 kg. The mean daily urinary nitrogen output decreased from an initial value of 134.6 mg/(kg X d) to a final figure of 115.1 mg/(kg X d) (P less than 0.01), while the daily fecal N decreased from 31.5 to 26.3 mg/(kg X d) (P less than 0.05). Mean cumulative nitrogen balances were slightly positive for seven out of the eight individuals with an overall mean nitrogen balance value of +6.7 mg N/(kg X d). Biochemical and hematological values showed no significant changes throughout the study, except for a decrease in serum cholesterol. It is concluded that the "Chilean" mixed diet fed at the level of 1 g of protein per kilogram body weight per day with sufficient energy meets the long-term protein-energy needs of healthy young men, thus supporting the 1984 FAO/WHO/UNU safe recommended daily protein allowance of 0.75 g of reference protein, with a correction for the lower digestibility of vegetable sources.

[Sensory evaluation and acceptability study, at the consumer level, of bread supplemented with sweet lupine flour]. / Evaluación sensorial y estudio de aceptabilidad, a nivel de consumidor, de pan suplementado con harina de lupino dulce.

The purpose of this study was to determine the effect of incorporating sweet lupine flour (SLF) to bread, upon the organoleptic characteristics and acceptability of the product. The substitution levels were 3, 6, 9 and 12%. The sensory evaluation test was done by 25 trained judges using the hedonic scaling method (9 to 1 scoring). Internal and external characteristics of appearance, color, aroma, texture, bitterness and flavor, as well as general acceptability, were measured. Sensory evaluation results of the external characteristics were significant at the 9 and 12% SLF levels for color (p less than 0.05) while the other parameters did not show significant differences. In regard to the internal characteristics, a significant difference for color was found at the 3% level of SLF (p less than 0.05); and at 6, 9 and 12% SLF levels, for appearance (p less than 0.05). The general acceptability was good at all the levels tested, with no significant differences among them. An acceptability study at the consumer level for 9% lupine flour bread was carried out in a group of 90 girls, aged 10-12 years, during a 10-day period. The results showed a very good acceptability of the product (p less than 0.01). The results of this study indicate that the incorporation of 6% SLF to the bread, did not affect adversely its sensory properties. Moreover, the acceptability of bread containing up to 12% SLF was excellent.

[Chemical and nutritional evaluation of triticale (Secale sp.) cultivated in Chile]. / Evaluación química y nutricional de triticales (Secale, sp.) cultivados en Chile.

Six varieties of triticale and two varieties of wheat flours were analyzed for their proximal composition. The protein content of triticale flours ranged from 7.2 to 11.0%, and that of wheat flours, was 10.8 and 10.9%, respectively. The biological quality of Tca 8-74, measured as PER in Wistar rats, was 1.14, while that of commercial wheat flour was 0.85 (P less than 0.05). Amino acid supplementation of triticale flour with 0.2% L-lysine or 0.4% DL-threonine did not improve the biological quality of the protein. Supplementation with both amino acids, however, significantly improved both weight gain and PER. The value for the latter was 2.59 as compared to 2.62 for the standard casein diet. A panification assay was carried out using triticale, wheat and triticale: wheat blends in the following proportions: 1:0; 3:1; 1:1; 1:3; 0:1, and all of the breads were tested for their PER in rats. The PER for wheat bread and triticale bread was 1.05 and 1.25, respectively. None of the breads made from the wheat and triticale blends improved its protein quality beyond that of the wheat or triticale breads. The results of this study indicate that triticale has a better protein quality than wheat; furthermore, it may be used either alone or mixed with wheat in panification without affecting its protein value.

Capacity of the Chilean mixed diet to meet the protein and energy requirements of young adult males.

1. The capacity of the Chilean mixed diet to meet the daily protein and energy needs was tested in eight subjects aged from 20 to 31 years using the nitrogen balance method. This diet was tested at the protein levels of 0.40, 0.55 and 0.70 g/kg body-weight per d. 2. An egg reference diet providing 0.30, 0.45 and 0.60 g protein/kg per d was also assayed. 3. The mean daily energy intake was 207 kJ/kg per d according to subjects' previous intake and activity pattern. 4. The N balance response to each dietary protein level was taken as a measure of adequacy of protein intake, and regression analyses of N balance (Y) v. N intake (X) were calculated to estimate protein needs. The equations found were Y = 0.70X - 68.7 for the egg diet, and Y = 0.74X - 92 for the mixed diet. 5. From these equations the mean protein requirements for equilibrium were estimated to be 0.61 g/kg for egg and 0.78 g/kg for the mixed diet. 6. If the coefficient of variation is 15, the protein requirement for N equilibrium of 97.5% of the population would be 0.8 g/kg per d for egg and 1.0 g/kg per d for the mixed diet.

Obligatory urinary and faecal nitrogen losses in young Chilean men given two levels of dietary energy intake.

1. The obligatory nitrogen losses were measured in young adult males of the low socio-economic group, consuming an N-free diet at 192 kJ (46 kcal)/kg per d from day 1 to 10 and 243 kJ (58 kcal)/kg per d from day 11 to 18. 2. All subjects, except one, lost weight compatible with N loss. 3. A kinetic evaluation of the results showed that the asymptotically derived urinary N loss after stability had been reached was 35.8 mg N/kg per d. The mean time to stability was 6.5 d. The subjects showed a trend toward decline in N loss while consuming the high-energy N-free diet. 4. The obligatory faecal N loss for days 1-10 was 16.1 mg N/kg per d and 8 mg N/kg per d for days 11-18. 5. Based on the factorial approach the total obligatory N loss of our subjects, for the initial 10 d, was 57.5 mg N/kg per d.