Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion.

Modifications of nutritional properties (amino acids, available lysine, protein digestibility, fatty acids, fiber, inositol phosphate (IPs), free and bound phenolics, and antioxidant properties) of whole rice ingredients processed by soaking, germination, and/or extrusion cooking were evaluated. Soaking and germination reduced proteins by lixiviation and hydrolysis, respectively. Lysine was the limiting amino acid.

Comparison of vitamin A intake from breast milk and from complementary foods in the diet of six-month old infants in Jujuy and Buenos Aires.

The objective of this study was to compare the dietary pattern of two socio-culturally different populations, focusing on the vitamin A intake from breast milk and from the most commonly consumed complementary foods. Dietary surveys on six-month old infant feeding were administered to breastfeeding mothers in Jujuy (n= 44) and Buenos Aires (n= 95).For milk, the level of retinol was determined by liquid chromatography; for foods, calorie and vitamin A values were estimated.

[Composition and potential contribution of iron, calcium and zinc of bread and pasta made with wheat and amaranth flours].

Amaranth, a traditional american crop that is nowadays given renewed importance, has good food potential value. The minerals contributed by the grain are quantitatively important. However, as the flour is obtained by total grinding of the grain, this process leads to the presence of anti-nutritional components, such as fitates, and therefore, the evaluation of the actual availability of the minerals of nutritional interest becomes necessary.