Infant food from quality protein maize and chickpea: optimization for preparing and nutritional properties

• Published in: International journal of food sciences and nutrition Vol. 56; no. 4; p. 273
• Main Authors: Alarcón-Valdez, C, Milán-Carrillo, J, Cárdenas-Valenzuela, O G, Mora-Escobedo, R, Bello-Pérez, L A, Reyes-Moreno, C
• Format: Journal Article
• Language: English
• Published: England 01-06-2005
• Subjects: Amino Acids - analysis; Cicer - chemistry; Cooking; Dietary Carbohydrates - analysis; Dietary Proteins - analysis; Flour; Humans; Infant; Infant Food; Lipids - analysis; Lysine - analysis; Nutritive Value; Zea mays - chemistry
• ISSN: 0963-7486
• DOI: 10.1080/09637480500146804

The present study had two objectives: to determine the best combination of nixtamalized maize flour (NMF) from quality protein maize and extruded chickpea flour (ECF) for producing an infant food, and to evaluate the nutritional properties of the optimized NMF/ECF mixture and the infant food. Response surface methodology (RSM) was applied to determine the best combination of NMF/ECF; the experimental design (Lattice simplex) generated 11 assays. Mixtures from each assay were evaluated for true protein and available lysine. Each one of 11 mixtures was used for preparing 11 infant foods that were sensory evaluated for acceptability. A common optimum value for the three response variables was obtained utilizing the desirability method. The best combination of NMF/ECF for producing an infant food was NMF = 26.7%/ECF = 73.3%; this optimized mixture had a global desirability of 0.87; it contained 19.72% dry matter (DM) proteins, 6.10% (DM) lipids, 71.45% (DM) carbohydrates, and 2.83% (DM) minerals; its essential amino acids profile covered the amino acids requirements for children 10-12 years old. The infant food prepared from optimized mixture had an in vitro protein digestibility of 87.9%, and a calculated protein efficiency ratio of 1.86. Infant food could be used to support the growth of infants in developing countries.