Bressani R, Elías L G, Braham J E
Adv Exp Med Biol. 1978;105:29-65. doi: 10.1007/978-1-4684-3366-1_3.
In most Central American countries, lime-treated corn provides 31% of the total protein and 45% of the energy intake, and beans 24% of the protein and 12% of the calories. Such diet is low in protein quality and quantity, as well as in energy. To overcome these deficiencies, corn can be supplemented either with its limiting amino acids, lysine and tryptophan, or better still, with whole soybeans which improve not only the amount and quality of the protein consumed but, because of their high oil content, the energy intake as well. In addition, animal experiments have shown that for maximum utilization of these nutrients, adequate vitamin and mineral intake is indispensable. At a level of 15 parts of whole soybean or 8 parts soybean-derived products, to 85--92 parts of corn there were no significant changes in the rheological or organoleptic characteristics of the tortilla prepared there of. Higher levels of soybean products, however, may affect the consistency of the lime-treated corn dough and, therefore, the tortilla acceptability. Since corn is usually cooked, but not ground, at home, the soybean supplement can be successfully added at the wet--milling stage of dough preparation or whole soybeans and corn may be cooked together, when a nutritional intervention is desired at the village level. At an industrial scale, if whole soybeans are used, they may be cooked together with corn, and if soy flour is used, this can be mixed at the end of the process when the cooked corn is ground to a flour. A flow diagram for supplementing corn with 15% whole soybeans is presented. If interventions of this nature are to be successful, there is need for increasing the prestige of corn-based food, as well as of nutrition education programs in these populations.
在大多数中美洲国家，经石灰处理的玉米提供了总蛋白摄入量的31%和能量摄入量的45%，豆类则提供了24%的蛋白和12%的热量。这种饮食在蛋白质的质量和数量以及能量方面都很低。为了克服这些不足，可以用其限制性氨基酸赖氨酸和色氨酸来补充玉米，或者更好的是，用整粒大豆来补充，这不仅能提高所摄入蛋白质的数量和质量，而且由于其含油量高，还能增加能量摄入。此外，动物实验表明，为了最大程度地利用这些营养素，充足的维生素和矿物质摄入是必不可少的。在整粒大豆与玉米的比例为15份或大豆衍生产品与玉米的比例为8份比85 - 92份的情况下，用其制作的玉米饼的流变学或感官特性没有显著变化。然而，大豆产品含量更高时，可能会影响经石灰处理的玉米面团的稠度，进而影响玉米饼的可接受性。由于玉米通常是在家里煮熟而不是磨碎，所以在面团制备的湿磨阶段可以成功添加大豆补充剂，或者当希望在村庄层面进行营养干预时，可以将整粒大豆和玉米一起煮熟。在工业规模上，如果使用整粒大豆，可以将其与玉米一起煮熟，如果使用大豆粉，可以在煮熟的玉米磨成面粉的过程结束时进行混合。给出了用15%整粒大豆补充玉米的流程图。如果这类干预要取得成功，就需要提高以玉米为基础的食品的声誉，以及在这些人群中开展营养教育项目。
