Soyabean fortification and enrichment of regular and quality protein maize tortillas affects brain development and maze performance of rats.

The brain development and performance of rats fed throughout two generations with an indigenous maize tortilla-based diet was studied. The experiment compared casein control with five different diets produced from: regular fresh masa; regular, enriched dry masa flour containing thiamin, riboflavin, niacin, folic acid, Fe and Zn (REDMF); dry masa flour fortified with 60 g/kg defatted soyabean meal and enriched (FEDMF); enriched quality protein maize (QPM) flour (EQPM); QPM flour fortified with 30 g/kg defatted soyabean meal and enriched (FEQPM). In both generations, brain and cerebellum weights and myelin concentration were significantly higher (P < 0.

Effects of soybean fortification on protein quality of tortilla-based diets produced from regular and quality protein maize.

The physiological development of laboratory rats fed with a typical indigenous tortilla diet was studied for two generations. The experiment compared casein control diet and five different types of diets: (1) a diet of tortillas obtained from fresh masa (FM); (2) regular tortillas produced from enriched dry masa flour containing vitamins B1, B2, niacin, folic acid, and the microminerals iron and zinc (REDMF); (3) tortillas produced from enriched dry masa flour fortified with 6% defatted soybean meal (FEDMF); (4) tortillas produced from enriched quality protein maize flour (EQPM); and (5) and, tortillas produced from enriched quality protein maize flour fortified with 3% defatted soybean meal (FEQPM). The growth of rats fed FEDMF and FEQPM diets was significantly higher (P < 0.

Ebony (Phitecellobium flexicaule Benth) and proteins fractionation, solubilization, characterization and production of an isolate.

Different combinations of pHs (2 to 12) and temperatures (25, 30 and 35 degrees C) were tested to obtain a protein isolate from ebony (Pithecellobium flexicaule, Benth) seeds. Seed proteins contained 54.6% albumins, 32% globulins, 5.