International Journal of Food Sciences and Nutrition,

June 2005; 56(4): 273 /285

Infant food from quality protein maize and chickpea:

Optimization for preparing and nutritional properties

N-VALDEZ1, J. MILA
N-CARRILLO1,2,
C. ALARCO
RDENAS-VALENZUELA1, R. MORA-ESCOBEDO3,
O. G. CA
REZ4, & C. REYES-MORENO1,2
L. A. BELLO-PE
1

Maestra en Ciencia y Tecnologa de Alimentos, Facultad de Ciencias Qumico-Biologicas,

Universidad Autonoma de Sinaloa, Sinaloa, Mexico, 2Programa Regional del Noroeste para el
Doctorado en Biotecnologa, Facultad de Ciencias Qumico-Biologicas, Universidad Autonoma de
Sinaloa, Sinaloa, Mexico, 3Departamento de Graduados en Alimentos, Escuela Nacional de
Ciencias Biologicas, Instituto Politecnico Nacional, Mexico DF, Mexico, and 4Centro de
Desarrollo de Productos Bioticos, Instituto Politecnico Nacional, Yautepec, Morelos (Mexico)

Abstract
The present study had two objectives: to determine the best combination of nixtamalized maize
flour (NMF) from quality protein maize and extruded chickpea flour (ECF) for producing an
infant food, and to evaluate the nutritional properties of the optimized NMF/ECF mixture and
the infant food. Response surface methodology (RSM) was applied to determine the best
combination of NMF/ECF; the experimental design (Lattice simplex) generated 11 assays.
Mixtures from each assay were evaluated for true protein and available lysine. Each one of 11
mixtures was used for preparing 11 infant foods that were sensory evaluated for acceptability. A
common optimum value for the three response variables was obtained utilizing the desirability
method. The best combination of NMF/ECF for producing an infant food was NMF
/26.7%/
ECF
/73.3%; this optimized mixture had a global desirability of 0.87; it contained 19.72% dry
matter (DM) proteins, 6.10% (DM) lipids, 71.45% (DM) carbohydrates, and 2.83% (DM)
minerals; its essential amino acids profile covered the amino acids requirements for children 10 /
12 years old. The infant food prepared from optimized mixture had an in vitro protein
digestibility of 87.9%, and a calculated protein efficiency ratio of 1.86. Infant food could be
used to support the growth of infants in developing countries.

Keywords: Nixtamalized maize flour, extruded chickpea flour, infant food, response surface
methodology, nutritional properties

Introduction
There were 6.2 billion people inhabiting the world in 2002, with at least one billion
suffering from kwashiorkor, marasmus and other related malnutrition problems (FAO
2003). Most of these problems occur in individuals who only consume cereal grains,
tubers, or starchy foods and do not have access to enough legumes and animal foods.
The main problem associated with starchy foods is the lack of adequate protein quality
or essential amino acids (Onuma-Okezie 1998). The combination of cereal and

Correspondence: Cuauhtemoc Reyes Moreno, Lichis # 1986, Colonia La Campina, 80060 Culiacan,
Sinaloa, Mexico. E-mail: creyes@uas.uasnet.mx
ISSN 0963-7486 print/ISSN 1465-3478 online # 2005 Taylor & Francis Group Ltd
DOI: 10.1080/09637480500146804

274

C. Alarcon-Valdez et al.

legumes has been found to produce amino acid patterns that adequately promote
growth (Susasini & Malleshi 2003).
The recent development of new quality protein maize (QPM) cultivars or hybrids
with enhanced nutritional value is now a reality in Ghana, South Africa, Brazil, China,
Mexico, and many other countries around the world (Larkins & Mertz 1994; INIFAP
1999). QPM-based foods have almost twice as much lysine and tryptophan as regular
maize (Sproule et al. 1988; Villegas et al. 1992).
Chickpeas (Cicer arietinum L.) are a good source of carbohydrates and proteins;
they provide important quantities of thiamin and niacin, minerals (calcium,
phosphorus, iron, magnesium, potassium) and unsaturated fatty acids (oleic, linoleic).
However, chickpeas are limiting in sulfur-containing amino acids. Furthermore, they
have several undesirables attributes, such as long cooking time, phytates, protease
inhibitors, and polyphenolic compounds, which must be reduced or eliminated for
effective utilization (Uma-Reddy & Pushpamma 1986; Reyes-Moreno & ParedesLopez 1993; Reyes-Moreno et al. 2000).
Alkaline cooking of maize with lime, traditionally called nixtamalization, is the
primary processing step during manufacture of several maize products. Perhaps the
most significant industrial advancement has been the production of nixtamalized
maize flour, which has become popular because it meets standards for certain
applications, and reduces requirements for labor, energy, floor space, processing time,
and equipment (Serna-Saldvar et al. 1990; Bello-Perez et al. 2002).
Extrusion is a technology classified as a high-temperature/short-time process to
produce a wide variety of foods and ingredients. Some results of extrusion are partial
gelatinization of starch and denaturation of proteins, inactivation of many native
enzymes and anti-nutritional factors, reduction of microbial count, and improvement
in digestibility and biological value of proteins (Mercier 1993; Martin-Cabrejas et al.
1999; Milan-Carrillo et al. 2002).
The objectives of this work were to determine the best combination of nixtamalized
quality protein maize flour (NMF)/extruded chickpea flour (ECF) for producing an
infant food, and to evaluate the nutritional properties of the optimized mixture and
the infant food.
Materials and methods
Materials
QPM (Zea mays L) V-537, and chickpea (C. arietinum L.) Blanco Sinaloa 92 varieties
were grown on irrigated land at the National Research Institute for Forestry,
Agriculture and Livestock (INIFAP), Culiacan Experimental Station, Sinaloa, Mexico.
Methods
Preparation of nixtamalized quality protein maize flour. NMF was prepared according to
Milan-Carrillo et al. (2004). One hundred gram samples of QPM kernels were placed
into perforated nylon bags and cooked in a lime solution (5.4 g Ca(OH)2/l) at 858C
using a ratio of the grain to the cooking medium of 1:3 (w/v); the nixtamalization and
steeping times were 31 min and 8.1 h, respectively. Steeping was finished by draining
the cooking liquor (nejayote). Nixtamal (alkaline-cooked maize kernels) was washed
with running tap water. Wet nixtamal was dried (558C, 24 h) and milled (UD Cyclone

Infant food from quality protein maize and chickpea 275

Sample Mill; UD Corp., Boulder, CO, USA) to pass through an 80-US mesh screen,
was packed in plastic bags, and stored at 48C.
Preparation of extruded chickpea flour. The preparation of ECF involved three steps:
dehulling, softening, and extrusion (Milan-Carrillo et al. 2002). For dehulling, lots of
500 g whole chickpea were broken using a household blender and seed coats were
separated from cotyledon grits using a domestic fan. In the softening step, cotyledon
grits were adjusted at 26.5% moisture with a 1% salt solution (0.25% NaCl and
0.75% NaHCO3 in distilled water, w/v). Each lot was packed in a polyethylene bag
and stored at 48C for 12 h. Before extrusion, the cotyledon grits were tempered at
208C for 6 h. The extrusion step was carried out using a simple screw laboratory
extruder Model 20 DN (CW Brabender Instruments, Inc., New Jersey, NJ, USA)
with a 19 mm screw-diameter. The operation conditions were: extrusion temperature,
150.58C; and screw velocity, 190.5 r.p.m. Extrudates were cooled and dried at room
temperature (258C) for 1 day, then milled to pass through an 80-US mesh screen,
packed in plastic bags and stored at 48C.
Preparation of infant foods. Table I presents different combinations of NMF/ECF used
for preparing infant foods. Mixtures from each assay were analyzed for true protein
Table I. Chemical composition and physicochemical and nutritional properties of nixtamalized quality
protein maize flour and extruded chickpea flour.

Property
Chemical composition (% DM)
Proteins
Lipids
Carbohydrates
Ashes
Physicochemical
Aw
Color
Hunter L value
Total color difference
WAI

NMF

10.46
5.05
82.68
1.81

22.28
5.48
69.12
3.13

0.47

0.51

88.805
13. 1
2.73

89.90
23.2
3.31

Nutritional
Essential amino acids (g/100 g protein)
Isoleucine
2.84 (101.42)
Leucine
7.77 (176.59)
Lysine
3.92 (89.09)
Methionine/cysteine
4.97 (198.80)
Phenylalanine/tyrosine
7.12 (327.27)
Tryptophan
0.83 (92.22)
Threonine
3.51 (125.35)
Valine
5.44 (217.6)
EAA score
89.09
Limiting amino acids
Lysine, tryptophan
In vitro protein digestibility (%)
78.4
C-PER
1.46
Data in parentheses are EAA scores.

ECF

2.95 (105.35)
7.08 (160.90)
6.63 (150.68)
2.10 (84)
8.04 (365.45)
1.1 (122.12)
3.90 (139.28)
3.39 (135.6)
84
Sulfur
82.4
1.85

FAO/WHO/UNU
requirements for children
10 /12 years old

2.8
4.4
4.4
2.5
2.2
0.9
2.8
2.5

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C. Alarcon-Valdez et al.

(TP), and available lysine (AL). Each one of 11 mixtures was used as base for
preparing 11 infant foods, which were sensory analyzed for acceptability (A). Infant
foods were prepared as follows: 25 g each mixture were added to sucrose (8 g) and
purified water (80 ml). The suspension was stirred with a glass rod for 1 min at room
temperature (258C) and heated at 908C for 8 min. The slurry was cooled at 258C for
30 min and sensorily evaluated. All determinations were performed in triplicate.
Proximate composition. The following official methods of the AOAC (1995) were used:
drying at 1058C for 24 h, for moisture (method 925.098); incineration at 5508C, for
ash (method 923.031); defatting in a Soxhlet apparatus with 2:1 chloroform/
methanol, for lipids (method 920:39C); and microKjeldahl for proteins (Nx6.25)
(method 960.52).
Total color difference. The surface color of samples was measured using a Minolta color
difference meter (Model CR-210; Minolta Ltd, Tokyo, Japan). L (0
/black, 100
/
white), a (/ value
/red, / value
/green) and b (/ value
/yellow, / value
/blue)
were recorded. The L , a and b values of a white standard (std) tile used as reference
were 97.63, 0.78 and /2.85, respectively. The total color difference DE was calculated
as DE
/ [(DL )2/(Da )2/(Db )2]1/2, where DL
/Lstd /Lsample, Da
/astd /asample and
Db
/bstd /bsample.
Water activity. The water activity aw was determined in 5 g flour samples tempered at
258C, using a Hygrometer Aqua Lab Model CX-2 (Decagon Devices Inc., Pullman,
WA, USA), which was calibrated with a potassium chloride saturated solution (aw
/
0.849 at 258C). After leaving the samples for 1 h, the headspace equilibrium was
attained and the readings taken (Milan-Carrillo et al. 2000).
Water absorption index. The water absorption index (WAI) was assessed as described by
Anderson et al. (1969). Each flour sample (2.5 g) was suspended in 30 ml distilled
water in a tarred 60 ml centrifuge tube. The slurry was shaken with a glass rod for 1
min at room temperature and centrifuged (Sorvall Model RC-2; Ivan Sorvall Inc,,
Norwall, CT, USA) at 3000 /g and 258C for 10 min. The supernatant was
eliminated. The WAI was calculated from the weight of the remaining gel and
expressed as grams of gel/grams of dry flour.
True protein. The TP content was determined by the difference between total nitrogen
and non-protein nitrogen (NPN), determined by the micro-Kjeldahl method (method
960.52) (AOAC 1995). To convert NPN into true protein content, the amount
of nitrogen given by this difference was multiplied by the 6.25 factor. About
0.5 g sample, with a known amount of total nitrogen previously determined by the
micro-Kjeldahl method, was shaken using an orbital shaker (Cole Parmer Model
51704-10; Cole Parmer International, Melrose Park, IL, USA) at 400 r.p.m. and
258C for 1 h with 20 ml of 10% trichloroacetic acid solution. The insoluble material
was removed by centrifugation. The supernatant was made up to 50 ml using distilled
water, and an aliquot was taken for the determination of NPN by the micro-Kjeldahl
method. The NPN remains soluble after the protein precipitation by trichloroacetic
acid.

Infant food from quality protein maize and chickpea 277

Available lysine. A procedure recommended by Hurrel et al. (1979) was applied for AL.
Acid orange 12 dye was used. This dye binds to lysine residues of protein, which
precipitates at acid pH. Samples (0.5 g) were placed in Erlenmeyer glass flasks. In the
first step (reading A), 40 ml acid orange solution [1.3626 g dye/l in phosphate buffer
(20 g oxalic acid/3.4 g monobasic potassium phosphate/60 ml acetic acid), pH 1.25]
were added to a flask with the sample. In the second step (reading B), corresponding to
propionylation, 0.2 ml propionic anhydride and 2 ml phosphate buffer were added to
another flask with the sample. Both flasks were shaken at 400 r.p.m. and 258C for 1 h.
Aliquots (15 ml) from each flask were centrifuged at 5000 /g and 258C for 15 min,
and each supernatant fluid was diluted with distilled water (1:100). The absorbances
were measured at 475 nm. A standard curve of lysine was constructed. The amount of
lysine was obtained by subtracting reading B from reading A.
In vitro protein digestibility. The methodology proposed by Hsu et al. (1977) was used.
A multi-enzyme system consisting of porcine pancreatic trypsin type IX, bovine
pancreatic chymotrypsin type II and porcine intestinal peptidase grade III (Sigma
Chemical Co., St Louis, MO, USA) was selected. A specific amount of each sample
and distilled water were used to prepare 50 ml aqueous protein suspension (6.25 mg
protein/ml) with the pH adjusted to 8.0 while stirring in a 378C water bath. The
multi-enzyme solution [(8 mg trypsin/15.5 mg chymotrypsin/6.5 mg peptidase)/5
ml distilled water] was maintained in an ice bath and adjusted to pH 8.0. Five
milliliters of the multi-enzyme solution were then added to each protein suspension
that was being stirred at 378C. The pH drop was recorded automatically over a 10min period using a recording pH meter. In vitro protein digestibility (PD) was
calculated applying the equation reported by Hsu et al. (1977): PD
/210.46 /18.10
X , value X
/pH min after adding enzymes to protein suspension.
Amino acid analysis. Five to 10 mg each sample was placed in 2 ml ampoules
containing internal standard (norleucine) and 0.4 ml of 6 N HCl. The ampoules were
evacuated, sealed, and placed in an oven at 1108C for 24 h. After hydrolysis, a 20 ml
aliquot of the hydrolysate was withdrawn, dried, hydrated, redried, and subject to
derivatization. Samples for the determination of cysteine were first oxidized with
performic acid at 258C for 18 h (Hirs 1967). Performic acid was removed with the aid
of an evaporative centrifuge and the samples were hydrolyzed as already described.
The tryptophan content was determined in a separate analysis. The samples were
hydrolyzed in polypropylene tubes in 4.2 M KOH containing 1% (w/v) thiodiglycol at
1108C for 18 h (Hugli & Moore 1972). After hydrolysis, the KOH was neutralized
with 4.2 M percloric acid. The supernatant was removed and adjusted to pH 3 with
dilute acetic acid, and a 50-ml aliquot was used for derivitization. Quantitation was
achieved using a Pierce Standard H amino acid calibration mixture that was
supplemented with tryptophan.
The amino acid analyses were performed using the Pico-Tag system (Waters,
Milford, MA, USA). After hydrolysis, aliquots were dried, mixed with 10 ml
ethanol:water:triethylamine (2:2:1), dried again and reacted with 20 ml phenylisothiocyanate reagent (ethanol:water:thiethylamine:phenylisothiocynate, 7:1:1:1) at 258C
for 20 min (Cohen & Strydom 1988). Derivatized samples were dissolved in 0.1 ml of
0.14 M sodium acetate that had been adjusted to pH 6.4 with acetic acid. A 10 ml
aliquot was injected onto the column. Tryptophan was analyzed on a Waters C18

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C. Alarcon-Valdez et al.

reversed-phase column (3.9 /150 mm) (Waters) using the conditions described by
Hariharan et al. (1993). It was necessary to use this column in order to achieve
complete resolution of tryptophan and ornithine. Analysis of the other amino acids
was carried out using a Waters C18 column (3.9 /150 mm) with gradient conditions
described elsewhere (Bidlingmeyer et al. 1984). A sample of egg white lysozyme, in
duplicate, served as the control protein.
Calculated protein efficiency ratio. The calculated protein efficiency ratios (C-PERs)
were calculated using the procedure suggested by Satterlee et al. (1982) and
summarized by AOAC (1995). The procedure was based on utilization of the in
vitro protein digestibility and essential amino acid compositions of the different flours
(NMF, ECF, optimized NMF/ECF mixture).
Sensory analysis. Thirty minutes after cooking, samples (20 g) of infant food were
served in a cups. Sensory analysis was performed using a panel of 20 judges. Panelists
were seated in individual booths in a temperature (258C)-controlled and humidity
(50 /60%)-controlled laboratory. Daylight fluorescent lights were used in the sensory
room. Samples were presented monadically in random order. Water was available for
cleaning the palate between samples. Samples were rated for acceptability on a sixpoint hedonic scale (0
/dislike extremely, 5
/like extremely) (Larmond 1977).
Sensory tests were repeated three times.
Experimental design
A two-component (X1
/ NMF, X2
/ECF), constrained lattice simplex mixture
design was chosen (Cornell 1983). The component proportions were expressed as
fractions of the mixture, and the sum (X1/X2) of the component proportions equaled
100%. The dependent variables chosen were two nutritional characteristics and one
sensory quality characteristic: TP, AL and A. The following empirical black box
model (Scheffe 1958) presents the relationships among components (NMF, ECF)
and response variables (TP, AL, A)

The expression inside the black box, YK, represents TP, AL, and A; b1, b2, and b12
are corresponding parameter estimates for each linear and cross-product term,
respectively, produced for the prediction models. Multiple regression analysis
(stepwise option) was employed to eliminate non-significant (P 5/0.1) terms to obtain
a predictive model for each dependent variable. The Design Expert (2002) software
package was used to generate design and to fit the response surface model to the
experimental data.
Optimization
The objective in the optimization process was to find the NMF/ECF combination that
resulted in the optimum values for the three dependent variables (TP, AL, A); thus,

Infant food from quality protein maize and chickpea 279

the desirability method was used (De la Vara & Domnguez 2002). The three fitted
models can be evaluated at any point X
/(X1, X2) of the experimental zone, and as a
result three values were predicted for each model, namely Y1(X ), Y2(X ), and Y3(X ).
Then each Yi (X ) is transformed into a value di (X ), which falls in the range (0, 1) and
measures the desirability degree of the response in reference to the optimum value
intended to be reached. In this research, we wanted all response variables to be as high
as possible. Thus, the transformation is:
8
>
>
>
<

0
Y i (x)  Yi*
di (X)

*
>
>
> Yi  Yi
:
1

if Y 1 (X)5Yi*
if Yi* 5 Y 1 (X)5Yi*
if Y i (X)]Yi*

The value Yi * corresponds to the highest value of all response variables; therefore, it is
the minimum acceptable. Once the three individual desirabilities were calculated, the
next step was to obtain the global desirability for the three response variables, using
the mathematical function of transformation D
/(d1d2d3)1/3, where the ideal optimum
value is D
/1; an acceptable value for D can be between 0.6 and 0.8 (0.6 B/D B/0.8).
This acceptable value was found by utilizing the Design Expert system (2002).
Statistical analysis
All results were analyzed using one-way analysis of variance followed by Duncans
multiple range test (P 5/0.5) (Design Expert 2002).
Results and discussion
Flour properties
NMF contained 10.47% (DM) proteins, 5.05% (DM) lipids, 82.68% (DM)
carbohydrates, and 1.81% (DM) ashes (Table I). These results are in agreement
with those reported by Pfulgfeder et al. (1988) and Almeida-Domnguez et al. (1996)
for commercial nixtamalized maize flours. The ECF had higher protein (22.28%,
DM) and lipid (5.48%, DM) contents, and lower (69.12%, DM) carbohydrate
contents than did NMF. Other researchers (Gujska & Khan 1990; Barron et al. 1992)
reported similar contents of these components in extruded and roasted flours from
different chickpea varieties. The range of water activity (0.47 /0.51) for NMF and
ECF corresponded to those values where development of enzymatic activities, growth
of microorganisms, and chemical reactions occur very slowly, meaning a long shelflife. NMF had lower DE than ECF (13.20 vs 23.2); in our work, DE represents the
total color difference in relation to white standard: higher DE values mean darker
flours; Gujska and Khan (1990) reported DE values of 15.17 /16.52 for garbanzo
extruded flours, but they used yellow standard.
The WAIs of NMF and ECF were 2.73 and 3.31 g gel/g dry flour, respectively.
Protein denaturation, starch gelatinization, and swelling of the crude fiber, which
occurred during nixtamalization of QPM and extrusion of chickpea, could all be
responsible for the WAI values of NMF and ECF (Gujska & Khan 1990).

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C. Alarcon-Valdez et al.

Essential amino acid profile of the flours

The essential amino acid (EAA) composition and their scores of NMF and ECF
are presented in Table I along with those for requirements for children 10 /12
years old (FAO/WHO/UNU 1985). The contents of EAA such as leucine,
phenylalanine/tyrosine, threonine, and valine in both flours, the contents of sulfur
amino acids in NMF, and the contents of lysine and tryptophan in ECF were found to
be higher than those of the recommended pattern. Isoleucine was at a level
comparable with the reference pattern. The contents of lysine and tryptophan in
NMF, and particularly sulfur amino acids in ECF, seem to be the limiting amino
acids.
Predictive models for response variables
Experimental results for dependent variables at different NMF/ECF combinations are
presented in Table II. Relationships among components of the mixtures and
dependent variables through predictive models are presented in Table II.
True protein. The regression model (YTP
/7.55X1 /17.99X2 /3.99X1X2)
explained 99.8% of the total variation (P 5/0.0001) in TP of NMF/ECF mixtures
(Table III).
Available lysine. The predictive model (YAL
/3.20X1/6.11X2 /0.36X1X2)
explained 99.6% of the total variation (P 5/0.0001) in AL of NMF/ECF mixtures
(Table III).
Acceptability. The regression model (YA
/3.14X1/3.62X2 /0.80X1X2) explained
89% of the total variation (P 5/0.0001) in acceptability of infant foods prepared from
NMF/ECF mixtures (Table III).

Table II. Experimental designa used to obtain different combinations of nixtamalized quality protein maize
flour/extruded chickpea flour for producing infant foods, and experimental results for response variables.
Componentc

Response variable

Assayb

NMF (X1)

ECF (X2)

1
2
3
4
5
6
7
8
9
10
11

100
50
0
75
25
50
100
0
50
100
0

0
50
100
25
75
50
0
100
50
0
100

(1.0)
(0.5)
(0)
(0.75)
(0.25)
(0.5)
(1.0)
(0)
(0.5)
(1.0)
(0)

(0)
(0.5)
(1.0)
(0.25)
(0.75)
(0.5)
(0)
(1.0)
(0.5)
(0)
(1.0)

TP (Y1) (%, DM)

AL (Y2) (g/100 g protein)

A (Y3)

7.5
11.7
17.9
9.4
14.3
11.9
7.4
18.0
11.9
7.7
18.2

3.2
4.6
6.1
3.9
5.4
4.6
3.2
6.1
4.4
3.2
6.1

3.18
3.59
3.54
3.30
3.70
3.50
3.20
3.60
3.70
3.10
3.70

a
Lattice simplex with two components; 11 assays. bDoes not corresponded to order of processing. cValues in
parentheses are coded levels.

Infant food from quality protein maize and chickpea 281

Table III. Regression coefficients and analyses of variance of the first-order polynomial equations
(predictive models) showing the relationships among dependent variables (Yk ) and components of the
mixture variables (X ).
Coefficient

True protein (YTP)

Available lysine (YAL)

Acceptability (YA)

7.55*
17.99*

3.20*
6.11*

3.14*
3.62*

/3.99*
0.998
5/0.0001

/0.36*
0.996
5/0.0001

0.80*
0.872
5/0.0001

Linear
b1
b2
Interactions
b12
R2
P

* Significant at the P 5/0.10 level.

Optimization
The common optimum values for the three dependent variables were obtained at a
global desirability value of 0.87, as a result of the combination NMF
/26.7%/ECF
/
73.3% (Figure 1). This combination was recognized as the optimized mixture.
Properties of the optimized NMF/ECF mixture
The optimized mixture contained 19.72% (DM) proteins, 6.10% (DM) lipids,
71.45% (DM) carbohydrates, and 2.85% (DM) ashes (Table IV). This optimized
a
0.98

TP
0.70

AL

0.91

0.87

Combined
0

0.25

0.87

0.75

1.00

D = 0.87
NMF = 26.7%
ECF = 73.3%

0.65
Desirability

0.50

0.44

0.22

0.01
NMF(%) 0
ECF(%) 100

25
75

50
50

75
25

100
0

Figure 1. (a) Individual desirability (d ) for response variables and (b) global desirability (D
/0.87) for the
optimized NMF/ECF mixture fir preparing an infant food.

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C. Alarcon-Valdez et al.

Table IV. Chemical composition, and nutritional properties of the optimized nixtamalized quality protein
maize flour/extruded chickpea flour mixture for preparing an infant food.

Property
Chemical composition (% DM)
Proteins
Lipids
Carbohydrates
Ashes
Nutritional
Essential amino acids (g/100 g protein)
Isoleucine
Leucine
Lysine
Methionine/cysteine
Phenylalanine/ tyrosine
Tryptophan
Threonine
Valine
EAA score
Limiting amino acids
In vitro protein digestibility (%)
C-PER1

Optimized mixture of
NMF/ECF

FAO/WHO/UNU requirements for

children 10 /12 years old

19.72
6.10
71.45
2.83

3.09
7.17
5.99
3.01
8.01
0.92
3.38
3.20
100
None
82.1
1.78

(110.35)
(162.95)
(136.13)
(120.4)
(364.09)
(102.22)
(120.71)
(128)

2.8
4.4
4.4
2.5
2.2
0.9
2.8
2.5

Data in parentheses are EAA scores.

mixture satisfactorily covered the specifications of a Joint FAO/WHO/UNU Committee that recommended minimum levels of 16.1%, 6.0% and 375 cal/100 g for
protein, fat and energy, respectively (Mitzner et al. 1984). The EAA content of the
optimized mixture was found to be higher than the requirements for children 10 /12
years old (FAO/WHO/UNU 1985); the EAA scores varied from 102.22 (tryptophan)
to 364.09 (phenylalanine/tyrosine), the lowest scores corresponding to tryptophan
(102.22), isoleucine (110.35) and sulfur amino acids (120.4) (Table IV).
The optimized mixture had in vitro PD and C-PER of 82.1% and 1.78, respectively
(Table IV). Serna-Saldvar et al. (1999) carried out studies on the nutritive value of
cereal /legume mixtures evaluating in vitro PDs, the EAA profile, the C-PER, and the
protein efficiency ratio; they reported, for wheat breads fortified with defatted soybean
and sesame meals, in vitro PDs and C-PERs of 83.1 /84.87% and 1.22 /1.35,
respectively. These researchers concluded that the C-PER technique predicted the
same differences observed in the rat bioassay.
Nutrimental composition and properties of infant food
The infant food prepared with the optimized mixture contained 4.41 g protein, 1.35 g
lipids, 23.31 g carbohydrates, and 123 cal/100 g. Whole cow milk, in an equivalent
portion, contains 3.6 g protein, 3.9 g lipids, 3.6 g carbohydrates and 64 cal (Table V).
The in vitro PD and C-PER of infant food were 87.9% and 1.86, respectively. During
sensory evaluation, panelists found it sensorily acceptable; the infant food was
evaluated with 4.35 points (Table V).

Infant food from quality protein maize and chickpea 283

Table V. Nutrimental composition, nutritional and sensory properties of the infant food prepared with the
optimized nixtamalized maize flour/extruded chickpea flour mixture.
Infant food

Whole cow milka

Nutrimental composition (g/100 g)

Proteins
Lipids
Carbohydrates
Minerals
Energy (cal)

4.41
1.35
23.31
0.64
123

3.6
3.9
3.6
0.8
64

Nutritional
In vitro protein digestibility (%)
C-PER

87.9
1.86

Property

Sensory
Acceptability

4.35

Nutritional facts labeling in a commercial product.

Conclusions
Nixtamalized quality protein maize and extruded chickpea flours, because of their
nutritional and physicochemical properties, could be used as basic ingredients for
preparing an infant food with high protein quality and digestibility, and sensory
acceptability. The optimum combination of NMF and ECF was 26.7% and 73.3%,
respectively. The optimized mixture had appropriate levels of proteins, lipids,
carbohydrates, and minerals; it satisfactorily covers the essential amino acids
requirements for children 10 /12 years old. Infant food prepared with the optimized
mixture could be used to support the growth of infants in developing countries.
Acknowledgements
This research was supported by PIFOP-2002 [Programa Integral para el Fortalecimiento del Posgrado, Secretara de Educacion Publica (Mexico)] and CECyT-Sinaloa
(Consejo Estatal de Ciencia y Tecnologa).
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