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dc.contributor.author
Aguilar, Elba Graciela  
dc.contributor.author
Albarracín, Graciela de Jesús  
dc.contributor.author
Uñates, María Angelina  
dc.contributor.author
Piola, Hugo Daniel  
dc.contributor.author
Camiña, José Manuel  
dc.contributor.author
Escudero, Nora Lilian  
dc.date.available
2017-06-29T18:53:12Z  
dc.date.issued
2015-03  
dc.identifier.citation
Aguilar, Elba Graciela; Albarracín, Graciela de Jesús; Uñates, María Angelina; Piola, Hugo Daniel; Camiña, José Manuel; et al.; Evaluation of the nutritional quality of the grain protein of new amaranths varieties; Springer; Plant Foods for Human Nutrition; 70; 1; 3-2015; 21-26  
dc.identifier.issn
0921-9668  
dc.identifier.uri
http://hdl.handle.net/11336/19162  
dc.description.abstract
The efforts for promoting the consumption of food of plant origin are increasingly growing. The amaranth grain is an important vegetable protein source, superior in content and quality to traditional cereals. In the central-west region of Argentina, new amaranth varieties have been obtained to optimize its agronomic traits and promote its use. In this work, the analysis of the wholemeal flour protein from seeds of two new varieties of Amaranthus cruentus var. Candil (CC) and Amaranthus hypochondriacus var. Dorado (HD), as well as from advanced lines of Amaranthus hypochondriacus x Amaranthus cruentus H17a (H17) and Amaranthus cruentus G6/17a (CG6), was carried out in order to elucidate their nutritional contribution to human diet. The amino acids profile and the chemical score (CS) were determined, and the protein quality was evaluated in-vivo through the following indexes: net protein utilization (NPU), true digestibility (tD), biological value (BV) and protein digestibility corrected amino acid score (PDCAAS). In general, the amino acids values of the different varieties exceeded the requirements established by the WHO/FAO/UNU; however, valine was the limiting amino acid in all cases. The values obtained (%) were within the following ranges: NPU, 33.56–46.04 %; tD, 68.80–75.40 %; BV, 44.53–64.28%; and PDCAAS, 23.69–36.19 %. These results suggest that the new amaranth flours varieties can be adequate for human consumption and as complementary protein source.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Springer  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Amaranths  
dc.subject
Chemical Score  
dc.subject
Net Protein Utilization  
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True Digestibility  
dc.subject
Biological Value  
dc.subject.classification
Química Analítica  
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Ciencias Químicas  
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CIENCIAS NATURALES Y EXACTAS  
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Otras Ciencias Agrícolas  
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Otras Ciencias Agrícolas  
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CIENCIAS AGRÍCOLAS  
dc.title
Evaluation of the nutritional quality of the grain protein of new amaranths varieties  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2017-06-29T13:58:05Z  
dc.identifier.eissn
1573-9104  
dc.journal.volume
70  
dc.journal.number
1  
dc.journal.pagination
21-26  
dc.journal.pais
Estados Unidos  
dc.journal.ciudad
Nueva York  
dc.description.fil
Fil: Aguilar, Elba Graciela. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina  
dc.description.fil
Fil: Albarracín, Graciela de Jesús. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina  
dc.description.fil
Fil: Uñates, María Angelina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina  
dc.description.fil
Fil: Piola, Hugo Daniel. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina  
dc.description.fil
Fil: Camiña, José Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias de la Tierra y Ambientales de La Pampa. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Instituto de Ciencias de la Tierra y Ambientales de La Pampa; Argentina  
dc.description.fil
Fil: Escudero, Nora Lilian. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina  
dc.journal.title
Plant Foods for Human Nutrition  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11130-014-0456-3  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11130-014-0456-3