SUMMARY
Nutritional evaluation of table bread fortified with defatted soybean and sesame meals
The nutritional value of table bread fortified with 8% defatted soybean meal (DSBM), 12% DSBM and a mixture of 8% DSBM/4% defatted sesame meal (DSM) was assessed with in vivo and in vitro tests. Fortification with DSBM and DSM decreased protein digestibilities (P<0.05) but improved essential amino acid scores (EAA) and overall nutritional value of the breads. Fortified breads contained twice as much lysine, and consequently a better protein efficiency ratio (PER) than the control bread. The PER of the 8% DSBM/4% DSM bread was similar (P>0.05) to the 12% DSBM bread. The 8% DSBM fortified bread showed lower PER, amino acid and protein contents than breads fortified with 12% DSBM. ln vitro procedures utilized to predict protein digestibilities and PER' s provided a close estimation of in vivo results obtained from growing rats.

Key words: Fortified bread, soybean, sesame, protein quality.



Recibido: 05/09/1998
Aceptado: 23/04/1999

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PRIVACIDAD | ACCESIBILIDAD ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83 Sociedad Latinoamericana de Nutrición Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0 Urbanización Santa María, primera transversal, No. 417-214, Planta Alta Tele-Fax: (+58-212) 283.8618 E-mail info@alanrevista.org Código Postal: 1070 Caracas - Venezuela