[Preparation and chemical and nutritional evaluation of an infant food based on sweet lupine, wheat and milk].
This paper deals with the development of a food for infants and young children based upon a mixture of 27.5% wheat flour, 20% sweet lupin flour and 20% powdered milk (GL) (18% fat content) with added vitamins and minerals. The blend of wheat and lupin flour was processed in an extrusion-cooker (Wenger X 25) before mixing with the other ingredients. The proximate chemical analysis performed on the wheat-lupin-milk blend (LTL) showed 18.7% protein and 12.5% fat with a calculated caloric value of 427 kcal/100 g. Amino acid analysis indicated a deficiency of methionine + cystine and of threonine in the blend. Nevertheless, studies with rats on the biological quality of the protein, such us protein efficiency ratio and apparent digestibility, revealed that this blend was as good as the reference diet (powdered egg). It is therefore felt that the LTL blend may be a useful substitute in food programs directed to infants and school children.
Catricheo
R
R
Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago.
Sánchez
F
F
Aguayo
M
M
Ballester
D
D
Yáñez
E
E
D000596:Amino Acids / Q000032:analysis*; D005511:Food Handling; D005526:Food, Formulated / Q000032:analysis*; D006801:Humans; D007223:Infant; D007225:Infant Food / Q000592:standards*; D009753:Nutritive Value
D000596:Amino Acids
Desarrollo y evaluación química y nutricional de un alimento infantil a base de lupino dulce, trigo y leche.