Navegando por Autor "Lima, Dilma"

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Analysis of an alternative food, soy paçoca, preparation: chemical composition, anti-nutricional constituents and nutricional evaluation
(Journal of Food Technology, 2003) Morais, Ana Heloneida de Araújo; Cruz, Ana; Pereira, Railene; Leite, Edda; Lima, Dilma; Sales, Maurício Pereira de
The chemical composition of an alternative Brazilian food preparation showed that this product had a carbohydrate content of 45.90% and a protein content of 38.92%. Anti-nutritional factors were assayed in soya "pacoca" protein fractions. Human salivary alpha -amylase was inhibited with salivary amylase inhibitor ( alpha -IA) level of 437.5 micro g of inhibitor to 1.0 mg of protein fractions. Trypsin was inhibited with trypsin inhibitor activities level (TIA) of 57 micro g of inhibitor to 1.0 g of protein fractions. Nutritional evaluation of the soya "pacoca" showed a digestibility of 66.9% compared to 90.0% for casein. The PER of soya "pacoca" was 1.65 and was 4.01 for casein. The NPR of the food preparation was 2.85 and the test diet was 3.02. Indices calculated for the soya "pacoca" food preparation indicated that it was less efficient in supporting growth and maintenance of the weanling rats

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