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Nutritive Value of Mixtures Using Chick-peas with Wheat, Triticale, Normal and Opaque-2 Corns

Alma Rosa Del-Angel1 and Angela Sotelo

División de Bioloía del Desarrollo, Unidad de Investigación Biomédica de Occidente, Instituto Mexicano del Seguro Social (I.M.S.S.) Guadalajara, Jal. and Laboratorio de Bromatología Unidad de Investigación Biomédica del Centro Médico Nacional, I.M.S.S., México City, D.F., México

Chemical and biological evaluation of cereal-legume mixtures prepared with normal or genetically improved cereals were made. Wheat, triticale, normal corn, two varieties of opaque-2 corn: soft and hard endosperm, and chick-peas were used. The results showed that although the protein content in the normal and in the genetically improved cereals was similar, the lysine, tryptophan, sulfur amino acids and leucine in the genetically improved cereals gave a better balance in their protein. This was reflected in the protein efficiency ratio values, which demonstrated that the mixtures of genetically improved cereals and chick-peas were statistically different from those prepared with normal cereals. The best results were found with the triticale flour and hard endosperm opaque-2 corn mixtures. It is concluded that the mixtures prepared with genetically improved cereals permit a reduction in the amount of legume in the mixtures maintaining a high protein value and preserving the desirable cereal properties.

KEY WORDS: • cereal-legume mixture • triticale • corn • opaque-2 corn • chick-peas • wheat

1 Reprint requests: A. R. Del-Angel, Apartado Postal 1-3838, Guadalajara, Jalisco, Mexico.

Manuscript received 13 November 1982.




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Copyright © 1982 by American Society for Nutrition