Larissa Galante Elias

Learn More
Biological evaluations using rats were carried out to determine the complementation effects on dietary protein of cooked mung bean/rice and cooked germinated mung bean/rice mixtures. On an isoproteic basis, mung bean protein was found to be of a lower quality than rice protein. Upon complementation with rice, however, the protein quality of the ungerminated(More)
A study was carried out with a selection of A. caudatus CAC-064, which was processed in three different forms: popped, flaked and roasted. The popped sample was prepared by subjecting the grains to a temperature between 175 and 195 degrees C for 15-25 seconds. The flaked sample was obtained by adjusting moisture content to 26% and using heated (200 degrees(More)
The present study was undertaken to evaluate the effect of thermic processing on the protein quality of amaranth (A. caudatus). It was also intended to establish the order of essential amino acid deficiencies suggested by the chemical score as limiting protein quality. The A. caudatus grain was cooked in water in the autoclave at 15 lb pressure during 0,(More)
The purpose of the present research was to establish the variability in agronomic, chemical and nutritional characteristics among 25 amaranth (A. caudatus) cultivars. A large variability was found among cultivars in all the parameters evaluated. Average seed weight was 0.75 mg, and had an average size of 1.23 x 1.14 mm. The average moisture, protein and fat(More)