Hostname: page-component-586b7cd67f-dlnhk Total loading time: 0 Render date: 2024-11-29T16:49:17.769Z Has data issue: false hasContentIssue false
  • English
  • Français

Protein-rich mixtures for human consumption based on fish flour, sunflower presscake meal, dried skim milk and wheat flour

Published online by Cambridge University Press:  09 March 2007

Digna Ballester ,
ITA Barja ,
E. Yáñez  and
G. Donoso
Digna Ballester
Affiliation:
Laboratory of Nutrition, School of Public Health, University of Chile
ITA Barja
Affiliation:
Laboratory of Nutrition, School of Public Health, University of Chile
E. Yáñez
Affiliation:
Laboratory of Nutrition, School of Public Health, University of Chile
G. Donoso
Affiliation:
Laboratory of Nutrition, School of Public Health, University of Chile
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. The quality of the protein in five high-protein mixtures intended for human consumption and made from materials that are available in Chile is reported.

2. The ingredients were fish flour, bread, wheat (Triticum sativum Lam.) flour, roasted whole wheat flour, a wheat flour made from a variety of durum wheat (T. durum Desf.), skim milk and sunflower presscake, mixed in different proportions.

3. The net protein utilization when fed to rats in diets at the 10% level of protein calories gave values in the range 66–76, which compare well with that (67), found for Incaparina, an all-vegetable mixture produced by the INCAP Group and used in Colombia, and are higher than the values (55 and 56) obtained for Peruvitas, which are mixtures made up basically from cottonseed and quinoa reinforced with dried skim milk.

4. The protein values of the mixtures, expressed as net dietary protein calories %, were calculated from their biologically determined net protein utilization (operative), and gave values that ranged from 10·5 to 12·8, which are higher than the recommended values in diets for infants and toddlers.

Type
Research Article
Information
British Journal of Nutrition , Volume 22 , Issue 2 , May 1968 , pp. 255 - 259
Copyright
Copyright © The Nutrition Society 1968

References

Ballester, D., Tagle, M. A. & Donoso, G. (1962). Nutr. Bromatol. Toxicol. 1, 235.Google Scholar
Bressani, R. & Behar, M. (1964). Proc. int. Congr. Nutr. VII. Edinburgh, 1963, p. 181.Google Scholar
Donoso, G. & Mönckeberg, F. (1965). Revta chil. Pediat. 36, 301.Google Scholar
FAO (1957). F.A.O. nutr. Stud. no. 16.Google Scholar
Miller, D. S. & Bender, A. E. (1955). Br. J. Nutr. 9, 382.CrossRefGoogle Scholar
Miller, D. S. & Payne, P. R. (1959). Br. J. Nutr. 13, 501.CrossRefGoogle Scholar
Miller, D. S. & Payne, P. R. (1963). J. theor. Biol. 5, 398.CrossRefGoogle Scholar
Mönckeberg, F. (1966). Nutr. Bromatol. Toxicol. 5, 31.Google Scholar
Platt, B. S., Miller, D. S. & Payne, P. R. (1961). In Recent Advances in Clinical Nutrition. [Brock, J. F., editor.] London: J. and A. Churchill Ltd.Google Scholar
Santa Maria, J. V., Planella, I. & Silva, A. (1966). Nutr. Bromatol. Toxicol. 5, 107.Google Scholar
Schmidt-Hebbel, H. (1966). In Quimica y Tecnologia de los Alimentos. Santiago, Chile: Editorial Salesiana.Google Scholar
Yáñez, E., Barja, I., Mönckeberg, F., Maccioni, A. & Donoso, G. (1967). Fd Technol., Lond. (In the Press.)Google Scholar
Yáñez, E. & Donoso, G. (1964). Nutr. Bromatol. Toxicol. 3, 43.Google Scholar
Yáñez, E., Pak, N. & Donoso, G. (1965). Nutr. Bromatol. Toxicol. 4, 136.Google Scholar