Plant Foods for Human Nutrition

, Volume 43, Issue 2, pp 145–156

Chemical and nutritional evaluation of two amaranth (Amaranthus cruentus)-based infant formulas

  • F. R. Del Valle
  • M. Escobedo
  • A. Sanchez-Marroquin
  • H. Bourges
  • M. A. Bock
  • P. Biemer
Article

Abstract

The objective of this study was to calculate, prepare and evaluate the Protein Efficiency Ratio (P.E.R.) and Net Protein Utilization (N.P.U.) of two infant formulas made with amaranth (Amaranthus cruentus). Both formulas were formulated to match a previously developed and tested soy-oats infant formula. No significant differences were found between the three formulas with respect to corrected Protein Efficiency Ratio (P.E.R.) and Net Protein Utilization (N.P.U.) values. Only the product made with the 1-R fraction of amaranth was found to have a significantly lower P.E.R. than casein.

Key words

Amaranth infant formula 

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Copyright information

© Kluwer Academic Publishers 1993

Authors and Affiliations

  • F. R. Del Valle
    • 1
  • M. Escobedo
    • 2
  • A. Sanchez-Marroquin
    • 3
  • H. Bourges
    • 4
  • M. A. Bock
    • 5
  • P. Biemer
    • 6
  1. 1.FICAN, A.C.ChihuahuaMexico
  2. 2.Facultad de MedicinaUniversidad Autónoma de ChihuahuaChihuahuaMexico
  3. 3.Mexico CityMexico
  4. 4.Instituto Nacional de la Nutrición Salvador ZubiranMexico CityMexico
  5. 5.Department of Home Economics, College of Agriculture and Home EconomicsNew Mexico State UniversityLas Cruces
  6. 6.Department of Experimental StatisticsNew Mexico State UniversityLas CrucesUSA

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