The nutritional quality of an infant food from quinoa and its effect on the plasma level of insulin-like growth factor-1 (IGF-1) in undernourished children.
Author
Summary, in English
An infant food product was manufactured by drum drying a pre-cooked slurry of quinoa (Chenopodium quinoa, Willd) flour. The chemical composition shows that the product is a potential source of valuable nutrients, like protein (16%), vitamin E (19 mg/kg), thiamine (0.7 mg/100 g), iron (70 mg/kg), zinc (48 mg/kg) and magnesium (1.8 g/kg), all the values expressed on dry basis, to pre-school children (of 5 years of age). The animal feeding experiments with rats showed a net protein utilisation (NPU) of 68, digestibility (TD) 95 and biological value (BV) 71. The level of insulin-like growth factor-1 (IGF-1) in the plasma of the children who consumed a supplementary portion of 2 x 100 g of the above infant food product showed an increase after a period of 15 days, while the plasma level of IGF-1 in the children of the control group as well as the reference group did not show any significant increase.
Department/s
Publishing year
2002
Language
English
Pages
143-154
Publication/Series
International Journal of Food Sciences and Nutrition
Volume
53
Issue
2
Links
Document type
Journal article
Publisher
Taylor & Francis
Topic
- Nutrition and Dietetics
Keywords
- Child
- Preschool
- Fatty Acids : analysis
- Human
- Sprague-Dawley
- Rats
- Nutritive Value
- Nutrition Disorders : diet therapy
- Nutrition Disorders : blood
- Micronutrients : analysis
- Male
- Insulin-Like Growth Factor I : metabolism
- Infant
- Infant Food : analysis
- Child Nutrition
- Chenopodium quinoa : chemistry
- Anthropometry
- Animal
- Amino Acids : analysis
Status
Published
ISBN/ISSN/Other
- ISSN: 1465-3478