Bressani R, Tuna E
Instituto de Nutrición de Centro América y Panamá (INCAP) Guatemala, Guatemala.
Arch Latinoam Nutr. 1993 Mar;43(1):46-9.
The present study was carried out to evaluate the chemical composition and protein quality of popped sorghum by thermic dry processing. The chemical results indicated losses in the ether extract and increases in crude fiber. Likewise, losses were found in the essential amino acids, lysine and tryptophan, of 26 and 45%, respectively. The loss in these amino acids was confirmed by biological studies in which the protein quality of the raw sorghum, based on a PER was 32% of the casein value and of 8% for the popped sorghum (expanded). It was also found that the apparent and true digestibilities were lower for the popped sorghum than for the raw grain. In order to correct this loss in protein quality, the popped sorghum was supplemented with 5, 10 and 15% of roasted soybeans. Although no increase in quality was observed as evaluated by NPR, an increase in weight was found, as the soybean level in the diet was increased. This was attributed to the fact that the protein in the diet increased with respect to the soybean level. In an additional biological assay carried out with 15% of roasted soybean, a statistical significant increase in PER was found, equivalent to 74% of the casein value, while for the expanded sorghum without supplement, the relative casein value was of 30%. On the basis of these results an "alboroto" was formulated with 36% of popped sorghum, 10.5% whole roasted soybean, 3.5% dehulled sesame grain and 50% brown sugar. This product is superior to the commercial product in protein quality and quantity, as well as in energy content.
本研究旨在通过热干法加工评估爆制高粱的化学成分和蛋白质质量。化学分析结果表明，醚提取物有损失，粗纤维增加。同样，必需氨基酸赖氨酸和色氨酸分别损失了26%和45%。这些氨基酸的损失在生物学研究中得到证实，在该研究中，基于蛋白质效率比值（PER），生高粱的蛋白质质量为酪蛋白值的32%，爆制高粱（膨化）的蛋白质质量为酪蛋白值的8%。还发现，爆制高粱的表观消化率和真消化率均低于原粮。为了纠正蛋白质质量的这种损失，向爆制高粱中添加了5%、10%和15%的烤大豆。尽管通过净蛋白质利用率（NPR）评估未观察到质量提高，但随着日粮中大豆水平的增加，发现重量有所增加。这归因于日粮中蛋白质含量随着大豆水平的增加而增加。在另一项使用15%烤大豆进行的生物学试验中，发现蛋白质效率比值有统计学显著提高，相当于酪蛋白值的74%，而对于未添加的膨化高粱，相对酪蛋白值为30%。基于这些结果，用36%的爆制高粱、10.5%的全烤大豆、3.5%的去皮芝麻粒和50%的红糖配制了一种“alboroto”。该产品在蛋白质质量和数量以及能量含量方面均优于市售产品。
