Effects of Soybean Fortification on Protein Quality of Tortilla-Based Diets Produced from Regular and Quality Protein Maize
Authors: CARLOS AMAYA-GUERRA1; MARIA ALANIS-GUZMAN1; SERGIO SALDÍVAR2
Source: Plant Foods for Human Nutrition, Volume 59, Number 2, April 2004 , pp. 45-50(6)
Publisher: Springer
Abstract:
The physiological development of laboratory rats fed with a typical indigenous tortilla diet was studied for two generations. The experiment compared casein control diet and five different types of diets: (1) a diet of tortillas obtained from fresh masa (FM); (2) regular tortillas produced from enriched dry masa flour containing vitamins B1, B2, niacin, folic acid, and the microminerals iron and zinc (REDMF); (3) tortillas produced from enriched dry masa flour fortified with 6% defatted soybean meal (FEDMF); (4) tortillas produced from enriched quality protein maize flour (EQPM); and (5) and, tortillas produced from enriched quality protein maize flour fortified with 3% defatted soybean meal (FEQPM). The growth of rats fed FEDMF and FEQPM diets was significantly higher (P<0.05) in both generations than their counterparts fed EQPM, REDMF, or FM diet. Animals fed quality protein maize (QPM) tortilla had the highest protein digestibility, but the FEQPM and FEDMF diets had the highest biological value (BV), net protein utilization (NPU), and protein-digestibility-corrected EAA scores (PDCEAAS). The difference among treatments was more evident in the second-generation rats. The pregnancy rate, number of newborns/litter, litter weight, and newborn survival rate was also higher for rats fed FEDMF, EQPM, and FEQPM diets than their counterparts fed REDMF and FM.Keywords: Corn tortillas; Fortification and enrichment; Protein quality and rat growth; Quality protein maize
Document Type: Research article
DOI: http://dx.doi.org/10.1007/s11130-004-0030-5
Affiliations: 1: Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Av. Pedro de Alba s/n, Cd. Universitaria, San Nicolas de los Garza, Nuevo León, México, 2: Department Food Science and Technology, Instituto Tecnológico y de Estudios Superiores de MonterreyCampus Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, Nuevo León, México, Email: sserna@itesm.mx
Publication date: 2004-04-01
- In this: publication
- By this: publisher
- In this Subject: Nutrition & Food , Anatomy & Physiology
- By this author: CARLOS AMAYA-GUERRA ; MARIA ALANIS-GUZMAN ; SERGIO SALDÍVAR

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