Khaleque A, Elías L G, Gómez-Brenes R, Braham J E, Bressani R
Arch Latinoam Nutr. 1985 Dec;35(4):696-710.
Studies have been carried out on the development of a low-cost, high-quality infant food of low paste viscosity from rice, chickpea (Cicer arietinum) and cow's milk. In order to improve the overall quality of the product, chickpea was processed by different methods prior to its incorporation. A number of formulations was prepared by mixing 52% rice, 30% each, the processed chickpea sample, and 18% whole milk powder. These mixtures were processed by extrusion cooking or drum drying. In the case of the extrusion cooking method, from the nutritional and technological points of view, it was found advantageous to incorporate milk powder after cooking a mixture of rice and chickpea. The values of net protein ratio (NPR) of the products developed, whether processed by extrusion cooking or drum-drying methods, were statistically equal, and not significantly different from those of casein. Supplementing the product with methionine and threonine showed no effect in improving the NPR value, suggesting that these amino acids were not limiting. There were slight differences in the digestibilities of proteins in the products developed and all were lower than that of casein. Depending on the processing method, differences were observed in paste viscosities of the products. After partial hydrolysis of the products with pounds amylase, both the cold and hot paste viscosities were greatly reduced and were comparable with those of whole milk powder. From the results herein reported, it can be concluded that the drum-dried product prepared using rice:chickpea (carbonate presoaked):milk (52:30:18) is the best of all the products developed. Its amino acid composition compares favorably with that of the milk proteins.
已开展了关于利用大米、鹰嘴豆（鸡豆）和牛奶开发低成本、高质量、低糊化粘度婴儿食品的研究。为提高产品的整体质量，鹰嘴豆在加入之前采用了不同方法进行加工。通过将52%的大米、30%经加工的鹰嘴豆样品和18%的全脂奶粉混合，制备了多种配方。这些混合物通过挤压蒸煮或滚筒干燥进行加工。就挤压蒸煮方法而言，从营养和工艺角度来看，发现将大米和鹰嘴豆的混合物蒸煮后加入奶粉是有利的。所开发产品的净蛋白比值（NPR），无论采用挤压蒸煮还是滚筒干燥方法加工，在统计学上是相等的，且与酪蛋白的净蛋白比值无显著差异。用蛋氨酸和苏氨酸补充产品对提高NPR值没有效果，这表明这些氨基酸不是限制性的。所开发产品中蛋白质的消化率存在细微差异，且均低于酪蛋白的消化率。根据加工方法的不同，产品的糊化粘度存在差异。用淀粉酶对产品进行部分水解后，冷热糊化粘度均大幅降低，且与全脂奶粉的糊化粘度相当。根据本文报道的结果，可以得出结论，使用大米：鹰嘴豆（碳酸盐预浸泡）：牛奶（52:30:18）制备的滚筒干燥产品是所有开发产品中最好的。其氨基酸组成与乳蛋白相比具有优势。
