SciELO - Scientific Electronic Library Online

 
vol.18 issue1Severe Operating Conditions in Catalytic Cracking Units and Multiplicity of Steady-StatesAnalysis of Agave Milling in the Process of Mescal Manufacturing author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

Share


Información tecnológica

On-line version ISSN 0718-0764

Abstract

DRAGO, Silvina R; GONZALEZ, Rolando J; CHEL-GUERRERO, Luis  and  VALENCIA, Mirta E. Evaluation of Mineral Availability in Cowpea Flour and in Maize/Cowpea Extruded Mixtures. Inf. tecnol. [online]. 2007, vol.18, n.1, pp.41-46. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642007000100007.

In the present work the effects of extrusion on mineral availability of extruded mixtures based on maize and cowpea (with and without previous inactivation treatment) were analyzed. In the formulation of foods aimed to food programs  the amount and the quality of protein and bioavailability of the nutrients must be considered. One alternative, explored in this work, is to use bean flours, assuring the organoleptic quality, by lipoxigenase inactivation treatments. Mineral availability was estimated as the percentage of dialyzed mineral after in vitro digestion. Results showed that maize/cowpea mixture had a significant improvement in the amount of protein and its quality in comparison with maize. The inactivation treatment did not affect iron dialyzability of the cowpea flour while extrusion increased it. Although both process moderately impaired zinc dialyzability, the values were still high

Keywords : mineral availability; extrusion; inactivation treatment; maize; cowpea.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License