Cereal Chem. 70:572-575   |  VIEW ARTICLE

Nutritive Value of Chicken and Corn Flour Mixtures in Formulas for Infants with Lactose Intolerance.

L. Cornejo, M. Hernandez, and A. Sotelo. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

The nutritive quality of chicken and lime-treated corn flour (CF) mixtures were assessed as a first stage in the development of formulas for infants with lactose intolerance. Seven mixtures were developed to find the best quality mixture: five with chicken-CF and two with different parts of chicken without CF. Determinations performed on the raw materials and mixtures were: proximate analysis; net protein ratio (NPR) and digestibility; amino acid and mineral content of raw materials; and physical characteristics in tentative formulas. Dried chicken breast had the highest protein concentration. Chicken liver had the highest fat content. The limiting amino acids were valine in leg, isoleucine in breast, and leucine in liver protein. The NPR of chicken parts was similar to that of casein (3.36). The NPR of CF was 2.73. The four chicken- CF mixtures with the highest NPR were: 1) liver-CF, 50:50 protein content ratio, NPR 4.95; 2) liver-CF, 25:75 protein content ratio, NPR 4.09; 3) breast-CF, 50:50 protein content ratio, NPR 4.17; 4) breast-CF, 25:75 protein content ratio, NPR 4.10. Tentative feeding formulas were prepared from these mixtures. Chicken protein combined with lime-treated CF has a good protein quality and a reasonable cost as an infant formula.