[Effect of various processes on the protein quality of food based on corn and soybeans]. / Effecto de varios procesos sobre la calidad proteinica de un alimento a base de soy a y de maiz.
Arch Latinoam Nutr
; 27(2): 181-94, 1977 Jun.
Article
em Es
| MEDLINE
| ID: mdl-563218
The present study deals with the effect of various processing methods on the protein values of Maisoy, a blend of 30% whole soybean and 70% corn. The processes evaluated were: a) lime cooking using calcium hydroxide; b) toasting, and c) extrusion cooking, using an equipment known as the Brady Crop Cooker. The same blend of soybean/corn was processed by the same three methods. In addition, a sample of Maisoy--blend produced in Bolivia with the extrusion equipment previously indicated--was also evaluated. The evaluation of all products was carried out using the protein efficiency ratio method (PER). The capacity of two of the blends, with and without amino acid supplementation, of causing changes of deoxiribonucleic acid, ribonucleic acid, and protein in the content of muscle and liver was also measured. Lime cooking as well as extrusion cooking yielded a food with a protein efficiency ratio which varied from 2.30 to 2.60. Both processes destroyed the antiphysiological factors of soybean.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Glycine max
/
Proteínas Alimentares
/
Zea mays
Tipo de estudo:
Diagnostic_studies
/
Evaluation_studies
Limite:
Animals
Idioma:
Es
Revista:
Arch Latinoam Nutr
Ano de publicação:
1977
Tipo de documento:
Article
País de publicação:
Venezuela