Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)

Food Chemistry
M A GiménezN C Samman

Abstract

In this study, the nutritional quality of pasta-like product (spaghetti-type), made with corn (Zea mays) flour enriched with 30% broad bean (Vicia faba) flour and 20% of quinoa (Chenopodium quinoa) flour, was determined. Proximate chemical composition and iron, zinc and dietary fiber were determined. A biological assay was performed to assess the protein value using net protein utilization (NPU), true digestibility (TD) and protein digestibility-corrected amino acid score (PDCAAS). Iron and zinc availability were estimated by measuring dialyzable mineral fraction (%Da) resulting from in vitro gastrointestinal digestion. Nutritionally improved, gluten-free spaghetti (NIS) showed significantly increased NPU and decreased TD compared with a non-enriched control sample. One NIS-portion supplied 10-20% of recommended fiber daily intake. Addition of quinoa flour had a positive effect on the FeDa% as did broad bean flour on ZnDa%. EDTA increased Fe- and ZnDa% in all NIS-products, but it also impaired sensorial quality.

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Citations

Jan 6, 2017·Heliyon·Talwinder S KahlonMei-Chen M Chiu
Mar 2, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ajay S DesaiCharles S Brennan
Apr 21, 2019·Foods·Marco MontemurroCarlo Giuseppe Rizzello
Oct 21, 2017·Journal of Food Science and Technology·Yamira Cepero-BetancourtRoberto Lemus-Mondaca

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