title: Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa).
abstract: In this study, the nutritional quality of pasta-like product (spaghetti-type), made with corn (Zea mays) flour enriched with 30% broad bean (Vicia faba) flour and 20% of quinoa (Chenopodium quinoa) flour, was determined. Proximate chemical composition and iron, zinc and dietary fiber were determined. A biological assay was performed to assess the protein value using net protein utilization (NPU), true digestibility (TD) and protein digestibility-corrected amino acid score (PDCAAS). Iron and zinc availability were estimated by measuring dialyzable mineral fraction (%Da) resulting from in vitro gastrointestinal digestion. Nutritionally improved, gluten-free spaghetti (NIS) showed significantly increased NPU and decreased TD compared with a non-enriched control sample. One NIS-portion supplied 10-20% of recommended fiber daily intake. Addition of quinoa flour had a positive effect on the FeDa% as did broad bean flour on ZnDa%. EDTA increased Fe- and ZnDa% in all NIS-products, but it also impaired sensorial quality.
authors.affiliation: Departamento de Agroindustrias, Facultad de Ingeniería, Universidad Nacional de Jujuy, Italo Palanca 10, Jujuy (4600), Argentina.
authors.forename: M A
authors.initials: MA
authors.lastname: Giménez
authors.affiliation: Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional de Litoral, 1 de Mayo 3250, Santa Fe (3000), Argentina.
authors.forename: S R
authors.initials: SR
authors.lastname: Drago
authors.affiliation: Departamento de Bioquímica de la Nutrición, Instituto Superior de Investigaciones Biológicas (INSIBIO-CONICET), Chacabuco 461, San Miguel de Tucumán (4000), Argentina.
authors.forename: M N
authors.initials: MN
authors.lastname: Bassett
authors.affiliation: Departamento de Agroindustrias, Facultad de Ingeniería, Universidad Nacional de Jujuy, Italo Palanca 10, Jujuy (4600), Argentina.
authors.forename: M O
authors.initials: MO
authors.lastname: Lobo
authors.affiliation: Departamento de Agroindustrias, Facultad de Ingeniería, Universidad Nacional de Jujuy, Italo Palanca 10, Jujuy (4600), Argentina; Departamento de Bioquímica de la Nutrición, Instituto Superior de Investigaciones Biológicas (INSIBIO-CONICET), Chacabuco 461, San Miguel de Tucumán (4000), Argentina. Electronic address: nsamman@fi.unju.edu.ar.
authors.forename: N C
authors.initials: NC
authors.lastname: Sammán
mesh_terms: D027465:Chenopodium quinoa / Q000737:chemistry*; D004043:Dietary Fiber / Q000032:analysis; D004492:Edetic Acid / Q000494:pharmacology; D007501:Iron / Q000032:analysis; D009753:Nutritive Value; D031307:Vicia faba / Q000737:chemistry*; D003313:Zea mays; D015032:Zinc / Q000032:analysis
chemical_list: D004043:Dietary Fiber; D004492:Edetic Acid; D007501:Iron; D015032:Zinc
keywords: Dialyzability; Gluten free; Iron; Protein digestibility; Zinc