title: [Extruded beans: potential use in infant nutrition].
abstract: The nutritional value of extruded bean flour (Phaseolus vulgaris, var. tórtola) obtained from the food industry was assessed in terms of chemical composition, biological value of protein, amino acid supplementation, and hemagglutinin content. The assessment also included several mixtures with extruded bean that could be applicable for infant and preschool feeding. The NPU of the samples ranged from 37.3 to 43.9 and the titer of hemagglutinins, from 0 to 2. A remarkable increase in protein quality was observed when DL-methionine was added. Six mixtures using extruded bean in concentrations ranging from 30 to 80%, plus rice, wheat flour, skimmilk and DL-methionine were formulated. The protein contents varied from 16.4 to 26.8 g/100 g, with a NPU of 58.5 to 69.7. The usefulness of these mixtures to meet the energy and protein allowances according to the WHO/FAO report of 1973, is discussed. It is concluded that extruded bean flour is a promising food for infant and preschool feeding, especially when added to mixtures that will improve their efficiency in meeting nutritional allowances.
mesh_terms: D000596:Amino Acids / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis*; D007887:Fabaceae / Q000032:analysis*; D005511:Food Handling; D006388:Hemagglutinins / Q000032:analysis; D006801:Humans; D007223:Infant; D007227:Infant Nutritional Physiological Phenomena; D009753:Nutritive Value; D010946:Plants, Medicinal
chemical_list: D000596:Amino Acids; D004044:Dietary Proteins; D006388:Hemagglutinins
vernacular_title: Frijol extruido: potencialidad de su utilización en la alimentación infantil.