Evaluation of the nutritional quality of flakes made of banana pulp and full-fat soya flour

Abstract:

The full-fat soy flour (FFSF) obtained by extrusion from whole dehulled soybeans was mixed with pulp from ripe bananas (60:40 dry basis) and dried in a drum-drier. The protein content of the banana-soy flakes (22·0% TS) was many times higher than that of the fresh bananas (2·7% TS). The amount of starch in the product, and the total dietary fibre were determined, and the contents of calcium, magnesium, iron, copper and zinc were assayed. The fat content and fatty acid composition of the banana-soy flakes and the content of vitamin A, vitamin E, thiamin and riboflavin were also determined. The amino acid composition showed that the chemical score of banana-soy flakes was 89. The limiting amino acid was lysine. The quality of protein was also assayed by animal feeding experiments. The net protein utilization (NPU) of the banana-soy flakes was 55·9, the biological value (BV) was 67·9, and true digestibility (TD) was 83·1. The nutritional density of a beverage made of rehydrated banana-soy flakes (water solution of 17·5% flakes plus 3·5% sugar) in relation to nutritional requirements of children between 7 and 10 years of age was evaluated. © 1990.

Año de publicación:

1990

Keywords:

Fuente:

scopus