Nutritional Properties of Quality Protein Maize and Chickpea Extruded Based Weaning Food |
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Authors: | J MILÁN-CARRILLO C VALDÉZ-ALARCÓN R GUTIÉRREZ-DORADO O G CÁRDENAS-VALENZUELA R MORA-ESCOBEDO J A GARZÓN-TIZNADO C REYES-MORENO |
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Institution: | Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico--Biológicas, Universidad Autónoma de Sinaloa (FCQB-UAS), Sinaloa, México. |
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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/73.5 rpm, and 150.5°C/190.5 rpm,
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. |
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Keywords: | Nixtamalized xtruded maize flour Extruded chickpea flour Nutritional properties Response surface methodology Weaning food |
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