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| Id: | 3594
| | Autor: | Bressani, Ricardo; Martell, E. C. M. de; Godínez, C. M. de. | | Título: | Protein quality evaluation of amaranth in adult humans.
| | Fuente: | Plant Foods Human Nutr;43(2):123-43, 1993. tab.
| | Resumen: | This study was carried out to determin the nutritional quality of the protein of amaranth grain submittes 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 protein level every two days. The levels were 0.2, 0.4, 0.6/g protein/kg/day, keeping other nutritional elements constant and adequated, including calories, minerals and vitamins. All subjects received all their meals using as a sole source of protein extruded amaranth, popped amaranth or processed chees. Water intake was kept at a rate of 0.8-1.0 ml per calories consumed. During the study, The subjects manteined regular physical activity. Amaranth 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°C temperature during 15-20 sec. The extruded and popped amaranth were provided as a sweet puree and, as all the other foods conforming the diets of each subject, they were weighted with 0.1 g of accurancy. Diet samples, as well as faeces and urine, were collected daily, which were ordered according to the period and level of protein, conforming pools to determin their nitrogen content by the Kjeldahl method. True digestibility results of the protein were 101.4,89.8 and 85.5 percent for cheese, extruded amaranth and popped amaranth, respectiveley. The statistical analysis according to the Tukey test showed that the true digestibility of the protein was the same for thr 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.(AU).
| | Descriptores: | AMARANTO
ALIMENTACION
ADULTO
CALIDAD DE LOS ALIMENTOS
| | Límites: | HUMANO
ADULTO
| | Localización: | GT3.1, Esp/INCAP/PCI/042 |
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