Author/Authors :
Delgado, E. Technological Institute of Durango - Graduate School of Biochemistry Engineering, Mexico , Vences-Montaño, M. I. Technological Institute of Durango - Graduate School of Biochemistry Engineering, Mexico , Rodríguez, J. V. Hernández Technological Institute of Durango - Graduate School of Biochemistry Engineering, Mexico , Rocha-Guzman, N. Technological Institute of Durango - Graduate School of Biochemistry Engineering, Mexico , Rodriguez-Vidal, A. Universidad Autonoma de Coahuila - Facultad de Ciencias Químicas, Mexico , Herrera-Gonzalez, S. M. Technological Institute of Durango - Graduate School of Biochemistry Engineering, Mexico , Medrano-Roldan, H. Technological Institute of Durango - Graduate School of Biochemistry Engineering, Mexico , Solis-Soto, A. Technological Institute of Durango - Graduate School of Biochemistry Engineering, Mexico , Ibarra-Perez, F. Campo Experimental Valle del Guadiana - Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias, Mexico
Abstract :
There is a need to develop new food products with high protein quality and a high caloric value, high acceptability and low costs for low income families. The aim of this investigation was to evaluate in vivo an extruded bean–corn product, supplemented with Ca and Zn, as a potential nutritional snack. Extruded and nonextruded bean-corn flours were fed to rats. Antinutritional factors, rat weight and length, femur weight and heart weight and volume were determined. Microscopy pictures of rat liver were taken. The antinutritional factors present in the studied bean variety did not affect rat growth or internal organ characteristics. Bean-corn diets affected (p 0.05) rat weight and produced liver alterations, probably because of interference by bean protein with intestinal or systemic metabolism. Ca and Zn supplementation is not necessary in a bean-corn extruded snack for rats.
Keywords :
Bean flour , Extrusion , Maize flour , Mineral supplementation , Steatosis
