Pak N, Araya H
Arch Latinoam Nutr. 1981 Jun;31(2):371-83.
The nutritional value of extruded bean flour (Phaseolus vulgaris, var. tórtola) obtained from the food industry was assessed in terms of chemical composition, biological value of protein, amino acid supplementation, and hemagglutinin content. The assessment also included several mixtures with extruded bean that could be applicable for infant and preschool feeding. The NPU of the samples ranged from 37.3 to 43.9 and the titer of hemagglutinins, from 0 to 2. A remarkable increase in protein quality was observed when DL-methionine was added. Six mixtures using extruded bean in concentrations ranging from 30 to 80%, plus rice, wheat flour, skimmilk and DL-methionine were formulated. The protein contents varied from 16.4 to 26.8 g/100 g, with a NPU of 58.5 to 69.7. The usefulness of these mixtures to meet the energy and protein allowances according to the WHO/FAO report of 1973, is discussed. It is concluded that extruded bean flour is a promising food for infant and preschool feeding, especially when added to mixtures that will improve their efficiency in meeting nutritional allowances.
对从食品工业获得的挤压豆粉（菜豆，tórtola变种）的营养价值进行了评估，评估内容包括化学成分、蛋白质的生物学价值、氨基酸补充情况和血凝素含量。评估还包括几种含挤压豆的混合物，这些混合物可用于婴儿和学龄前儿童喂养。样品的蛋白质净利用率（NPU）在37.3至43.9之间，血凝素效价在0至2之间。添加DL-蛋氨酸后，蛋白质质量有显著提高。配制了六种混合物，其中挤压豆的浓度范围为30%至80%，再加上大米、小麦粉、脱脂牛奶和DL-蛋氨酸。蛋白质含量在16.4至26.8克/100克之间，NPU为58.5至69.7。讨论了这些混合物根据1973年世界卫生组织/联合国粮农组织报告满足能量和蛋白质摄入量的有效性。得出的结论是，挤压豆粉是一种有前景的用于婴儿和学龄前儿童喂养的食品，特别是当添加到能提高其满足营养摄入量效率的混合物中时。
