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[Extruded beans: potential use in infant nutrition]
Archivos Latinoamericanos De Nutricion
|June 1, 1981
Summary
Extruded bean flour shows promise for infant nutrition. Supplementation with DL-methionine and other ingredients significantly enhances its protein quality and nutritional value for young children.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Protein Chemistry
Context:
- Assessing the nutritional profile of extruded bean flour (Phaseolus vulgaris, var. tórtola) from industrial food processing.
- Evaluating its potential for infant and preschool dietary applications.
- Investigating hemagglutinin content and protein quality metrics like Net Protein Utilization (NPU).
Purpose:
- To determine the nutritional value of extruded bean flour.
- To assess the impact of DL-methionine supplementation on protein quality.
- To formulate and evaluate bean-based mixtures for infant and preschool feeding.
Summary:
- Extruded bean flour exhibited NPU values from 37.3 to 43.9 with low hemagglutinin titers (0-2).
- DL-methionine addition markedly improved protein quality.
- Formulated mixtures (30-80% bean flour, rice, wheat, skimmilk, DL-methionine) offered 16.4-26.8 g/100 g protein and boosted NPU to 58.5-69.7.
Impact:
- Extruded bean flour, particularly in supplemented mixtures, is a viable food source for meeting infant and preschool nutritional requirements.
- Demonstrates potential for improving food security and nutritional outcomes in vulnerable populations.
- Highlights the efficacy of targeted amino acid supplementation to enhance legume-based food products.