| Journal: | Salud pública de México |
| Database: | PERIÓDICA |
| System number: | 000336397 |
| ISSN: | 0036-3634 |
| Authors: | Imbachi Narváez, Paola Catalina1 Gutiérrez, Dayron2 Ortiz, Darwin2 Pachón, Helena2 |
| Institutions: | 1Universidad del Cauca, Facultad de Ciencias Agropecuarias, Cali, Valle del Cauca. Colombia 2Centro Internacional de Agricultura Tropical, Cali, Valle del Cauca. Colombia |
| Year: | 2010 |
| Season: | Jul-Ago |
| Volumen: | 52 |
| Number: | 4 |
| Pages: | 305-314 |
| Country: | México |
| Language: | Español |
| Document type: | Artículo |
| Approach: | Aplicado, analítico |
| Spanish abstract | Objetivo. Investigar si el maíz QPM (con más triptófano y lisina) presentaba mejor calidad proteica que el maíz común (MC) utilizándolo en preparaciones colombianas. Material y métodos. Entre 2008 y 2009, en el CIAT, Palmira, Colombia, se evaluó la concentración de triptófano, proteína soluble (PS) y digestibilidad in vitro de proteína (DP) en 10 recetas, preparadas con QPM o MC. Resultados. El triptófano osciló entre 0.011 y 0.072% para MC y 0.012 y 0.107% para QPM. Las recetas de QPM presentaron mayor o igual concentración de triptófano que las recetas de MC. PS osciló entre 2.359 y 14.783 g/kg para MC, y 3.339 y 16.839 g/kg para QPM. Las recetas de QPM, exceptuando una, presentaron mayor o igual concentración de PS. DP estuvo entre 75 y 84% para ambos maíces. Sólo cuatro recetas presentaron diferencia de DP entre QPM y MC. Conclusiones. Las recetas de maíz QPM son de mejor calidad proteica |
| English abstract | Objective. Ten typical recipes from southwestern Colombia were evaluated at CIAT in Palmira, Colombia between 2008 and 2009. Material and Methods. The recipes were prepared in a traditional manner, using quality protein maize (QPM, with more tryptophan and lysine) or common maize (CM); each of these was either fresh kernel or dry grain, or white or yellow maize, per the recipe. The two types of maize were compared for their protein quality. Results. Tryptophan concentrations were 0.011-0.072% and 0.012-0.107% for CM and QPM, respectively. Tryptophan values for QPM recipes were greater than or equal to those for CM recipes. Soluble protein ranged from 2.359-14.783 g/kg for CM and 3.339-16.839 g/kg for QPM. Except for one recipe, soluble protein in QPM recipes was greater or equal to that of CM recipes. In vitro protein digestibility was 75-84% for recipes prepared with both maize types. Only four recipes had a statistically significant difference between QPM and CM with regard to digestibility. Conclusions. Most recipes prepared with QPM had a higher protein quality than those prepared with CM |
| Disciplines: | Medicina |
| Keyword: | Metabolismo y nutrición, Salud pública, Química de alimentos, Maíz, Triptofano, Valor nutritivo, Proteínas, Biofortificación |
| Keyword: | Medicine, Metabolism and nutrition, Public health, Food chemistry, Maize, Tryptophan, Nutritional value, Proteins, Biofortification |
| Full text: | Texto completo (Ver HTML) |
