Patricia Ronayne de Ferrer

Effects of roasting and boiling of quinoa, kiwicha and kañiwa on composition and availability of minerals in vitro.

BACKGROUND Andean indigenous crops such as quinoa (Chenopodium quinoa), kiwicha (Amaranthus caudatus) and kañiwa (Chenopodium pallidicaule) seeds are good sources of minerals (calcium and iron). Little is known, however, about mineral bioavailability in these grains. Thus the aim of the present study was to determine the iron, calcium and zinc potential availability in raw, roasted and boiled quinoa, kañiwa and kiwicha seeds. Potential availability was estimated by dialyzability. RESULTS These seeds are good sources of phenolic compounds and kañiwa of dietary fiber. Their calcium, zinc and iron content is higher than in common cereals. In general, roasting did not significantly affect mineral dialyzability. Conversely, in boiled grains there was an increase in dialyzability of zinc and, in the case of kañiwa, also in iron and calcium dialyzability. CONCLUSION Taking into account the high content of minerals in Andean grains, the potential contribution of these minerals would not differ considerably from that of wheat flour. Further studies are required to research the effect of extrusion on mineral availability in Andean grains.

Patrón de alimentación e incorporación de alimentos complementarios en lactantes de una población de bajos recursos

ABSTRACTIn Argentina the information about the characteristics of comple -mentary feeding is scarce. The objective of the present study was to determine the age of incorporation and type of complementary foods in the diet of infants from a population of low economic resources. The study was carried out at the Forres District Hospital, Santiago del Estero, Argentina, using a structured questionnaire. Breastfeeding mothers were interrogated during the children’s periodic control visits. A total of 240 surveys at 5, 6 and 7 months post-partum were made. The average age of incorporation of foods was of 4.4 months. The first introduced foods were puree (potato and pumpkin, with broth or soup), soup (with wheat grits) and apple. The percentage of children consuming some type of gruel at 5 months was of 51%. At 7 months, 94% consumed gruels and 62.5% had milk bottles. About 40% ate the family stew (vegetables, noodles and meat) and 30%, a “mate” (Ilex paragua -riensis) infusion with bread. An early incorporation of foods with inadequate energy and nutrients densities was observed. There was also an early ingestion of gluten and a high proportion of cow’s milk consumption. This situation could affect the normal development of these children.Key words: breastfeeding; complementary food; nutrients; energy density; cow milk.

Diseño de panes funcionales a base de harinas no tradicionales

Functional breads constitute an interesting alternative as a vehicle of new dietary fiber sources. Two ingredients which are obtained and used at regional levels were studied: green banana flour (GBF) (Musa acuminata var nanica) and American carob flour (CF) (Prosopis alba). Breads were made mixing these flours with wheat flour (WF): GBF/WF 50:50 and CF/WF 25:75. Proximal composition of all samples was assessed according to AOAC methods. Iron, zinc and calcium contents were determined by AAS and mineral dialyzability using an in vitro method. The studied flours as well as the breads were characterized by high dietary fiber contents (12.4 and 31.0 in GBF and CF; and 6.9 and 10.2 in the green banana and carob breads, respectively). Breads had about 22% less available carbohydrates than white bread. Mineral dialyzability increased in breads about 30 to 50%, since fermentation promotes phytates degradation. The greatest effect was observed on iron dialyzability. These results indicate that these flours might be promising ingredients for use in the design of functional breads, with important levels of dietary fiber. These breads may be labeled as high fiber products according to current national regulations (minimum 6%). The inclusion of CF contributed to higher iron and calcium levels while the use of GBF, due to its functional properties, allowed for a greater replacement of wheat flour.

Variaciones de los niveles de grasa y proteína en la leche de la foca de Weddell (Leptonychotes weddellii Lesson, 1826) en la isla Laurie, Antártica: estudio preliminar

The Weddell seal (Leptonychotes weddellii Lesson, 1826) has in common with other antarctic phocids, a lactation characterized by high rates of nutrients and ...

Biodisponibilidad de hierro en la dieta infantil

La alimentacion del nino en el primer ano de vida reviste gran importancia por las consecuencias negativas que las deficiencias nutricionales pueden tener sobre el crecimiento y desarrollo infantil, a corto y a largo plazo. Por ello es fundamental promover la lactancia exclusiva en los primeros 6 meses de vida, asi como incorporar oportunamente alimentos complementarios de calidad adecuada.1 En este contexto, se debe recordar que la deficiencia de hierro constituye la carencia nutricional mas comun en America latina y tambien en nuestro pais.2,3 Mantener el balance de minerales de acuerdo a los requerimientos fisiologicos requiere considerar, no solo la ingesta total de estos nutrientes, sino tambien su biodisponibilidad. Esta ultima supone la presencia en el alimento/dieta de compuestos que la favorezcan y la ausencia de otros que la inhiban. La forma quimica del mineral y su interaccion con componentes del alimento/dieta determinara variaciones en la biodisponibilidad que es preciso evaluar para conocer, no solo la cantidad aportada por el alimento, sino tambien la cantidad disponible para su bioutilizacion. Los metodos para evaluar la biodisponibilidad incluyen ensayos in vivo e in vitro. En algunos casos se utilizan ensayos en ratas. Sin embargo, el uso de modelos animales para evaluar la biodisponibilidad en seres humanos esta limitado por las diferencias entre especies, tanto en la velocidad de crecimiento como en la