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

GIMÉNEZ, M.A.; DRAGO, S.R.; BASSETT, M.N.; SAMMÁN, N.C.; LOBO, M.O.

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2016 vol. 15 p. 150 - 156

0308-8146

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, wasdetermined. Proximate chemical composition and iron, zinc and dietary fiberwere determined. A biological assay was performed to assess the protein valueusing net protein utilization (NPU), true digestibility (TD) and proteindigestibility-corrected amino acid score (PDCAAS). Iron and zinc availability wereestimated by measuring dialyzable mineral fraction (%Da) resulting from invitro gastrointestinal digestion. Nutritionally improved, gluten-free spaghetti(NIS) showed significantly increased NPU and decreased TD compared with anon-enriched control sample. One NIS-portion supplied 10?20% of recommended fiberdaily intake. Addition of quinoa flour had a positive effect on the FeDa% asdid broad bean flour on ZnDa%. EDTA increased Fe- and ZnDa% in allNIS-products, but it also impaired sensorial quality.