María Angélica Tagle

Chemical composition, protein quality and protein value of opaque‐2 and other varieties of maize at different stages of ripening

The chemical composition, protein quality and protein value of choclo and chuchoca, traditional Chilean foods prepared from corn (Zea mays), were determined. Similar evaluations were made of certified Opaque and non Opaque hybrids. With increasing maturity, grains and their products from all sources showed a decrease in protein content and protein value. The seeds and choclo prepared from Opaque hybrids had higher NPU and NDpCal percent values than the non Opaque, but the NDpCal percent of the choclo prepared from Opaque hybrids did not exceed the values obtained from choclo made from traditional non‐certified seeds. It is suggested that choclo and chuchoca should be encouraged as supplementary foods for children. This will require further development of these products by industry. Further research is required on the nutritional advantages of Opaque and non Opaque hybrids.

Casein and Gluten Diets of the Same Protein Value

The performances of young rats fed ad libitum during 55 days on casein and gluten diets with 4 and 8 NDpCal% were studied. The gluten diets contained about 1.7 an