caa a22 4500 463249046 CHVBK 20180405153334.0 cr unu---uuuuu 170326e20070301xx s 000 0 eng 10.1007/s11130-006-0039-z doi (NATIONALLICENCE)springer-10.1007/s11130-006-0039-z Nutritional Properties of Quality Protein Maize and Chickpea Extruded Based Weaning Food [Elektronische Daten] [J. MILÁN-CARRILLO, C. VALDÉZ-ALARCÓN, R. GUTIÉRREZ-DORADO, O. CÁRDENAS-VALENZUELA, R. MORA-ESCOBEDO, J. GARZÓN-TIZNADO, C. REYES-MORENO] Abstract.: Malnutrition is one of the major causes of morbidity and mortality among young children in most of the developing countries. To minimize the adversities of malnutrition, low-cost infant supplementary foods have been developed and are being supplied to the needy through state-sponsored nutrition intervention programmers. The present study had two objectives: to determine the best combination of nixtamalized extruded quality protein maize (NEMF) and extruded chickpea (ECF) flours for producing a weaning food, and to evaluate the nutritional properties of the optimized NEMF/ECF mixture and the weaning food. The NEMF and ECF were produced applying combinations of extrusion temperature/screw speed of 79.4°C/73.5rpm, and 150.5°C/190.5rpm, respectively. Response surface methodology was applied to determine the optimum combination NEMF/ECF; the experimental design generated 11 assays. Mixtures from each assay were evaluated for true protein (TP) and available lysine (AL). Each one of 11 mixtures were used for preparing 11 weaning foods which were sensory evaluated for acceptability (A). The best combination of NEMF/ECF for producing a weaning food was NEMF=21.2%/ ECF=78.8 %. This mixture had a global desirability (D) of 0.93; it contained 20.07% proteins (DM), 5.70% lipids (DM), and 71.14% carbohydrates (DM); its essential amino acids (EAA) profile satisfactorily covered the EAA requirements for children 2-5 years old, except for Trp. The weaning food prepared with the optimized mixture had high protein quality and digestibility and could be used to support the growth of infants. Springer Science+Business Media, Inc., 2007 Nixtamalized xtruded maize flour nationallicence Extruded chickpea flour nationallicence Nutritional properties nationallicence Response surface methodology nationallicence Weaning food nationallicence MILÁN-CARRILLO J. Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico - Biológicas, Universidad Autónoma de Sinaloa (FCQB-UAS), Sinaloa, México aut VALDÉZ-ALARCÓN C. Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico - Biológicas, Universidad Autónoma de Sinaloa (FCQB-UAS), Sinaloa, México aut GUTIÉRREZ-DORADO R. Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico - Biológicas, Universidad Autónoma de Sinaloa (FCQB-UAS), Sinaloa, México aut CÁRDENAS-VALENZUELA O. Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico - Biológicas, Universidad Autónoma de Sinaloa (FCQB-UAS), Sinaloa, México aut MORA-ESCOBEDO R. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Sinaloa, México aut GARZÓN-TIZNADO J. Programa Regional del Noroeste para el Doctorado en Biotecnología, FCQB-UAS, Sinaloa, México aut REYES-MORENO C. Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico - Biológicas, Universidad Autónoma de Sinaloa (FCQB-UAS), Sinaloa, México aut Plant Foods for Human Nutrition Kluwer Academic Publishers-Plenum Publishers; http://www.springer-ny.com 62/1(2007-03-01), 31-37 0921-9668 62:1<31 2007 62 11130 https://doi.org/10.1007/s11130-006-0039-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11130-006-0039-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- MILÁN-CARRILLO J. Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico - Biológicas, Universidad Autónoma de Sinaloa (FCQB-UAS), Sinaloa, México aut NATIONALLICENCE 700 1- VALDÉZ-ALARCÓN C. Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico - Biológicas, Universidad Autónoma de Sinaloa (FCQB-UAS), Sinaloa, México aut NATIONALLICENCE 700 1- GUTIÉRREZ-DORADO R. Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico - Biológicas, Universidad Autónoma de Sinaloa (FCQB-UAS), Sinaloa, México aut NATIONALLICENCE 700 1- CÁRDENAS-VALENZUELA O. Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico - Biológicas, Universidad Autónoma de Sinaloa (FCQB-UAS), Sinaloa, México aut NATIONALLICENCE 700 1- MORA-ESCOBEDO R. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Sinaloa, México aut NATIONALLICENCE 700 1- GARZÓN-TIZNADO J. Programa Regional del Noroeste para el Doctorado en Biotecnología, FCQB-UAS, Sinaloa, México aut NATIONALLICENCE 700 1- REYES-MORENO C. Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico - Biológicas, Universidad Autónoma de Sinaloa (FCQB-UAS), Sinaloa, México aut NATIONALLICENCE 773 0- Plant Foods for Human Nutrition Kluwer Academic Publishers-Plenum Publishers; http://www.springer-ny.com 62/1(2007-03-01), 31-37 0921-9668 62:1<31 2007 62 11130 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer