INCAP studies of vegetable proteins for human consumption

Food and Nutrition Bulletin

Volumn 31, Issue 1, 2010, Pages 95-110

  Bressani, Ricardo ^a,b  

^a UNIVERSIDAD DEL VALLE DE GUATEMALA   (Guatemala)

^b CECTA   (Guatemala)

Author keywords

Central America; Food supplements; Malnutrition; Vegetable protein

Indexed keywords

ADULT; ANTHROPOLOGY; COMMERCIALIZATION; FOOD CONSUMPTION; FOOD SUPPLEMENTATION; INFANT FEEDING; MALNUTRITION; NUTRITIVE VALUE; PROTEIN; VEGETABLE; YOUNG POPULATION;

PANAMA [CENTRAL AMERICA];

EID: 77953057923     PISSN: 03795721     EISSN: None     Source Type: Journal    
DOI: 10.1177/156482651003100110     Document Type: Article

References (121)

1. Scrimshaw NS, Béhar M. Protein malnutrition in young children. Science 1961;133:2039-47. INCAP I-204.
2. Béhar M. Health problems in pre-school children. J Trop Pediatr 1968;14:233-41.
3. Béhar M. The protein problem. In: Scrimshaw NS, Altschul AM, eds. Amino acid fortification of protein foods. Cambridge, Mass, USA: MIT Press, 1971: 3-11.
4. Scrimshaw NS, Béhar M, Arroyave G, Tejada C, Viteri F. Kwashiorkor in children and its response to protein therapy. J Am Med Assoc 1957;164:555-61.
5. Institute of Nutrition of Central America and Panama. Evaluación nutricional de la población de Centro América y Panamá. Guatemala City: INCAP, 1969.
6. Scrimshaw NS. Synergism of malnutrition and infection. Evidence from field studies in Guatemala. JAMA 1970;212:1685-92.
7. Scrimshaw NS, Squibb RL, Bressani R, Béhar M, Viteri F, Arroyave G. Vegetable protein mixtures for the feeding of infants and young children. In: Amino acid malnutrition. XIII Annual Protein Conference. New Brunswick, NJ, USA: Rutgers University Press, 1957; 25-46.
8. Béhar M, Viteri F, Bressani R, Arroyave G, Squibb RL, Scrimshaw NS. Principles of treatment and prevention of severe protein malnutrition in children (kwashiorkor). Ann N Y Acad Sci 1958;69:954-68.
9. Bressani R. The development of vegetable protein mixtures for the supplementary feeding of infants, young children and adults. In: Proceedings First International Congress of Food Science and Technology. London, 1962: 687-701.
10. Bressani R, Elías LG. Processed vegetable protein mixtures for human consumption in developing countries. In: Chichester CO, Merck EM, Stewart GF, eds. Advances in food research. New York: Academic Press, 1968: 1-103.
11. Bressani R. Chemistry, technology and nutritive value of maize tortillas. Food Rev Int 1990;6:225-64.
12. Bressani R. El valor nutricional del arroz en comparación con el de otros cereales en la dieta humana de América Latina. Cali, Colombia: Centro Internacional de Agricultura Tropical (CIAT), 1972.
13. Interdepartmental Committee on Nutrition for National Development, Instituto de Nutrición de Centro America y Panama (INCAP) Recursos Proteínicos en America Latina. Béhar, M. 8c R. Bressani Eds. INCAP-L-1 Agosto 1971, INCAP Guatemala.
14. Bressani R, Ríos BJ. The chemical and essential amino acid composition of twenty-five selections of grain sorghum. Cereal Chem 1962;39:50-8.
15. Bressani R, Tuna E. Relación entre algunas características físicas de variedades de sorgo (Sorghum vulgare) y su capacidad de reventado. Arch Latinoam Nutr 1992;42:275-82.
16. Bressani R, Elías LG. Suplementación de la avena con aminoácidos. Arch Latinoam Nutr 1967;17:149-63.
17. Elías LG, Jarquín R, Bressani R, Albertazzi C. Suplementación del arroz con concentrados proteínicos. Arch Latinoam Nutr 1968;18:27-38.
18. Bressani R, Elías LG, Braham JE. Suplementación con aminoácidos del maíz y de la tortilla. Arch Latinoam Nutr 1968;18:123-34.
19. Elías LG, Bressani R. Valor proteínico de los subproductos de la industria del trigo. 1. Composición química y suplementación del granillo de trigo con aminoácidos. Arch Latinoam Nutr 1970;20:403-14.
20. Bressani R, Wilson D, Viteri F, Mosovich L, Alvarado J. Effect of amino acid supplementation of white rice fed to children. Arch Latinoam Nutr 1971;21:347-60.
21. Elías LG, Bressani R. Valor proteínico de los subproductos de la industria de trigo. Complementación y suplementación del granillo de trigo con concentrados proteínicos (Protein value of by-products of the wheat industry. Complementation and supplementation of the wheat milling industry with protein concentrates). Arch Latinoam Nutr 1973;23:95-111.
22. Gómez-Brenes R, Ruiloba MH, Bressani R. Mejoramiento tecnológico de la calidad proteínica del arroz. Arch Latinoam Nutr 1977;27:99-123.
23. Zaghi S, Bressani R. Uso de recursos alimenticios centro Americanos para el fomento de la industria animal. II. Composición química de la semilla y de la harina de torta de ajonjolí (Sesamum indicum). Turrialba 1969;19:34-8.
24. Squibb RL, Wyld MK, Scrimshaw NS, Bressani R. Allvegetable protein mixtures for human feeding. I. Use of rats and baby chicks for evaluating corn-based vegetable mixtures. J Nutr 1959;69:343-50.
25. Bressani R, Jarquin R, Elias LG, Albertazzi C. Composición química de variedades de semilia de algodón y efecto del medio ambiente sobre su contenido de gosipol. Turrialba 1968;18:133-8.
26. Elías LG, Bressani R. Amino acid and protein supplementation of defatted cottonseed flour. Arch Latinoam Nutr 1971;21:149-67.
27. Braham JE, Elías LG, Bressani R. Factors affecting the nutritional quality of cottonseed meals. J Food Sci 1965;30:531-7.
28. Elias, L. and R. Bressani. Amino acid and protein suplementarion of defatted cotton seed flour. Archivos Latino Americanos de Nutrición 21: 149-167, 1971.
29. Braham JE, González JM, Bressani R. Uso de recursos alimenticios centro Americanos para el fomento de la industria animal III. Composición química y contenido de amino ácidos de la semilla y harinas de frijol de soya, girasol y manl. Turrialba 1969;19:449-54.
30. Bressani R. Formulated vegetable mixtures. In: Proceedings of the Western Hemisphere Nutrition Congress Organized by the Council on Foods and Nutrition-American Medical Association. Chicago, IL, USA: American Medical Association, 1976. RL. White and D. C. Fletchealed Pag. 149-166.
31. Bressani R. Grain quality of common beans. Food Rev Int 1993;9:237-97.
32. INCAP. Interacción entre producción agrícola, tecnología de alimentos y nutrición. Memoria de la conferencia INCAP Guatemala, 6-9 Nov., 1972.
33. Elías LG, Bressani R. Valor nutritivo de la proteína de la levadura torula y como complemento de concentrados proteicos. Arch Latinoam Nutr 1970;20:135-49.
34. Bressani R. The use of yeast in human foods. In: Mateles RI, Tannenbaum SR, eds. Single-cell protein. Cambridge, Mass, USA: MIT Press, 1968: 90-121.
35. Institute of Nutrition of Central America and Panama /Interdepartmental Committee on Nutrition for National Development. Food composition table for use in Latin America. Guatemala City: INCAP, 1961.
36. Squibb RL, Braham JE, Scrimshaw NS. Utilization of the carotenoids of bamboo leaves, teosinte and ixbut by New Hampshire chicks. Poult Sci 1957;36:1241-4.
37. Bressani R. World needs for improved nutrition and the role of vegetable and legumes. Tenth Anniversary Monograph Series. Shanhua, Taiwan, Republic of China: Asian Vegetable Research and Development Center, 1983.
38. Bressani R. Nutritive value of cowpea. In: Singh SR, Rachie KO, eds. Cowpea research, production, and utilization. New York: John Wiley and Sons, 1985: 353-9.
39. Bressani R, Elías LG. Seed quality and nutritional goals in pea, lentil, faba beans and chickpea breeding. In: Summerfield RJ, ed. World groups: Cool season food legumes. London: Kluwer Academic Publications, 1988: 381-404.
40. Noor MI, Gómez-Brenes RG, Bressani R, Elías LG. The complementation effects on dietary protein of ungerminated and germinated mung bean (Phaseolus aureus) with rice. Arch Latinoam Nutr 1984;34:366-75.
41. Bressani R. Nutritional goals for plant breeders with particular reference to food legumes of the ICARDA program. Interfaces between agriculture, food science and human nutrition in the Middle East. Aleppo, Syria: International Center for Agricultural Research in the Dry Areas (ICARDA) /United Nations University, 1982.
42. Bressani R, Aguirre A, Scrimshaw NS. All-vegetable protein mixtures for human feeding. II. The nutritive value of corn, sorghum, rice, and buckwheat substituted for lime-treated corn in INCAP vegetable mixture eight. J Nutr 1959;69:351-5.
43. Wyld MK, Squibb RL, Scrimshaw NS. Buckwheat as a supplement to all-vegetable protein diets. Food Res 1958;23:407-10.
44. Mendoza MC, Bressani R. Nutritional and functional characteristics of extrusion-cooked amaranth flour. Cereal Chem 1987;64:218-22.
45. Imeri AG, Elías LG, Bressani R. Amaranth: a technological alternative in child nutrition. Arch Latinoam Nutr 1987;37:147-59.
46. Bressani R. Composition and nutritional properties of amaranth. In: Paredes-López O, ed. Amaranth: Biology, chemistry and technology. Boca Raton Fl. CRC Press, 1994: 185-205.
47. Bressani R. Nutritional value of high-lysine maize in humans. In: Mertz ET, ed. Quality protein maize. St. Paul, Minn, USA: American Association of Cereal Chemists, 1992: 205-24.
48. Bressani R, Elías LG, Molina MR, Navarrete D. Composition and potential use of some tropical fruits. Arch Latinoam Nutr 1977;27:475-93.
49. Jorge Joao WS, Elías LG, Bressani R. Effect of different nutrients on the consumption of diets with tuber and legume bases. Arch Latinoam Nutr 1980;30:187-99.
50. Bressani R, Navarrete DA, Elías LG. The nutritional value of diets based on starch foods and common beans. Plant Foods Hum Nutr 1984;34:109-15.
51. Bressani R, Elías LG, Braham JE, Jarquín R. Uso de recursos alimenticios centro Americanos para el formento de la industria animal. I. Composición química y contenido de gosipol de harinas de torta de semilla de algodón elaboradas en el área. Turrialba 1968;18:391-6.
52. Bressani R, Jarquín R, Elías LG, Braham JE. Análisis químico de la harina de almendra de conacaste (Enterolobium cyclocarpum) y su evaluación biológica en ralas y polios. Turrialba 1966;16:330-9.
53. Barrios EA, Bressani R. Composición química de la raíz y de la hoja de algunas variedades de yuca Manihot. Turrialba 1967;17:314-20.
54. Squibb RL, Wyld MK. Effect of corozo palm nutmeal in the baby chick diet. Poult Sci 1952;31:118.
55. Squibb RL, Guzmán M, Scrimshaw NS. Effect of pasture, dehydrated ramie meal, and sex on five blood stream constituents of New Hampshire chickens in Guatemala. Poult Sci 1953;32:953-7.
56. Squibb RL, Méndez J, Scrimshaw NS. Valor de la harina de camote y achiote en raciones para aves de corral. Turrialba 1953;3:163-6.
57. Squibb RL, Braham JE. Blood meal as a lysine supplement to all-vegetable protein rations for chicks. Poult Sci 1955;34:1050-3.
58. Squibb RL, Aguirre A, Bressani R. African and Mbocayá palm meals as substitutes for sesame oil meal in baby chick rations. Turrialba 1958;8:24-7.
59. Bressani R, Elías LG. Processed vegetable protein mixtures for human consumption in developing countries. Adv Food Res 1968;16:1-103.
60. Bressani R. Complementary amino acid patterns. In: White PL, Fletcher DC, eds. Nutrients in processed food proteins. Acton, Mass, USA: Publishing Sciences Group, 1974: 149-66.
61. Bressani R, Braham JE, Elías LG. Human nutrition and gossypol. Food Nutr Bull 1980;2:24-32.
62. Braham JE, Bressani R. Biochemical and nutritional considerations of gossypol intake. In: Lobl TJ, Hafez ESE, eds. Male fertility and its regulation. Boston, Mass, USA: MTP Press, 1985: 135-54.
63. Bressani R, Elías LG, Aguirre A, Scrimshaw NS. Allvegetable protein mixtures for human feeding. III. The development of INCAP vegetable mixture nine. J Nutr. 14: 1961: 201-208.
64. Bressani R, Aguirre A, Elías LG, Arroyave R, Jarquín R, Scrimshaw NS. All-vegetable protein mixtures for human feeding. IV Biological testing of INCAP vegetable mixture 9 in chicks. J Nutr 74;1961:209-216.
65. Bressani R. Enrichment of lime-treated corn flour with deodorized fish flour. In: Heen E, Kreuzer R, eds. Fish in nutrition. London: Fishing News Books, 1962.
66. Bressani R, Elías LG, Braham JE. Cottonseed protein in human foods. In: Gould RF, ed. World protein resources. Washington, DC: American Chemical Society, 1966: 75-100.
67. Bressani R, Elías LG, Scrimshaw NS. All-vegetable protein mixtures for human feeding. VIII. Biological testing of INCAP vegetable mixture nine in rats. J Food Sci 1962;27:203-9.
68. Bressani R, Braham JE, Jarquín R, Elías LG. Mezclas de proteína vegetales para consumo humano. IX. Evaluación del valor nutritivo de las proteínas de la mezcla vegetal INCAP 9 en diversos animates de experimentación. Arch Venez Nutr 1962;12:229-44.
69. Scrimshaw NS, Bressani R, Wilson D, Béhar M. Allvegetable protein mixtures for human feeding. X. Effect of torula yeast on the protein quality of INCAP vegetable mixture 9. Am J Clin Nutr 1962;11:537-42.
70. Bressani R, Elías LG. Mezclas de proteínas vegetales para consumo humano: XI. Aminoácidos limitantes en la mezcla vegetal INCAP 9 y efecto de la adición de pequeñas cantidades de concentrados proteicos de origen vegetal y animal (Mixtures of vegetable proteins for human consumption: XI. Limiting amino acids in the vegetable mixture INCAP 9 and effects of the addition of small quantities of proteic concentrates of vegetable and animal origin). Arch Latinoam Nutr 1962;12:345-57.
71. Bressani R, Elías LG, Braham JE. All-vegetable protein mixtures for human feeding. XV. Studies in dogs on the absorption of gossypol from cottonseed flour-containing vegetable protein mixtures. J Nutr 1964;83:209-17.
72. Bressani R, Elías LG, Jarquín R, Braham JE. All-vegetable protein mixtures for human feeding. XIII. Effect of cooking mixtures containing cottonseed flour on free gossypol content. Food Technol 18:95-99, 1964:95-9.
73. Bressani R, Elías LG. Studies on the use of opaque-2 corn in vegetable protein-rich foods. J Agric Food Chem 1969;17:659-62.
74. Bressani R, Elías LG, Braham JE, Erales M. Long-term rat feeding studies with vegetable mixtures containing cottonseed flour produced by different methods. J Agric Food Chem 1969;17:1135-8.
75. Braham JE, Cañas AG, Bressani R. Absorción de gosipol en ratas y cerdos. Arch Latinoam Nutr 1971;21:449-71.
76. Jarquín R, Bressani R, Elías LG, Tejada C, González JM, Braham JE. Effect of cooking and calcium and iron supplementation on gossypol toxicity in swine. J Agric Food Chem 1966;14:275-9.
77. Bressani R, Elías LG, Porras A. Effect of pH on the free and total gossypol and nutritive value of cottonseed and protein concentrate. Arch Latinoam Nutr 1969;19:367-79.
78. Braham JE, Jarquín R, Elías LG, González M, Bressani R. Effect of calcium and gossypol on the performance of swine and on certain enzymes and other blood constituents. J Nutr 1967;91:47-54.
79. Braham JE, Jarquín R, Bressani R, González M, Elías LG. Effect of gossypol on the iron-binding capacity of serum in swine. J Nutr 1967;93:241-8.
80. Braham JE, Bressani R, Zaghi S. de, Flores M. Supplementary value of INCAP vegetable mixture 9 for the diets of average school children in rural Guatemala. J Agric Food Chem 1965;13:594-7.
81. Braham JE, Flores M, Elías LG, Bressani R. Mejoramiento del valor nutritivo de dietas de consumo humano. II. Suplementación con mezcla vegetal 9 y leche. Arch Latinoam Nutr 1969;19:253-264.
82. Bressani R, Elias LG. All-vegetable protein mixtures for human feeding. The development of INCAP vegetable mixture 14 based on soybean flour. J Food Sci 1966;31:626-631.
83. Bressani R, Elías LG, Braham JE, Erales M. Vegetable protein mixtures for human consumption. The development and nutritive value of INCAP mixture 15, based on soybean and cottonseed protein concentrates. Arch Latinoam Nutr 1967;17:177-95.
84. Tejerina J, Gómez-Brenes RA, Bressani R. Efecto de varios procesos sobre la calidad proteínica de un alimento a base de soya ymaíz. Arch Latinoam Nutr 1977;27:181-94.
85. Bressani R, Braham JE, Elías LG, Cuevas R, Molina MR. Protein quality of a whole com/whole soybean mixture processed by a simple extrusion cooker. J Food Sci 1978;43:1563-5.
86. Bressani R, Braham JE, Elias LG, Rubio M. Further studies on the enrichment of lime-treated corn with whole soybean. J Food Sci 1979;44:1707-10.
87. Bressani R, Zaghi S. Suplementación de caseína y de mezclas vegetales a base de harina de soya con metionina, hidroxi análogo de metionina y vitamina B6. Arch Latinoam Nutr 1970;20:180-94.
88. Bressani R, Valiente AT, Tejada C. All-vegetable protein mixtures for human feeding. VI. The value of combinations of lime-treated corn and cooked black beans. J Food Sci 1962;27:394-400.
89. Bressani R, Valiente AT. All-vegetable protein mixtures for human feeding. VII. Protein complementation between polished rice and cooked black beans. J Food Sci 1962;27:401-6.
90. Elías LG, Bates RP, Bressani R. Mezclas vegetales para consumo humano. XVIII. Desarrollo de la mezcla vegetal INCAP 17 a base de semillas leguminosas. Arch Latinoam Nutr 1967;19:109-27.
91. Vargas E, Bressani R, Elías LG, Braham JE. Complementación y suplementación de mezclas vegetales a base de arroz y frijol (Complementation and supplementation of vegetable mixtures based on rice and beans). Arch Latinoam Nutr 1982;32:579-600.
92. Vargas E, Bressani R, Navarrete DA, Braham JE, Elías LG. Digestibilidad de la protelna y energía de dietas elaboradas a base de arroz y frijoles en humanos adultos (Protein digestibility and energy in diets based on rice and beans in human adults). Arch Latinoam Nutr 1984;34:109-29.
93. Vargas E, Bressani R, Navarrete DA, Braham JE, Elías LG. Efecto de la suplementación de proteína animal y energía en la calidad proteínica de dietas a base de arroz y frijol en hombres adultos (Effect of animal protein supplementation and energy on the protein quality of diets based on rice and beans in adult males). Arch Latinoam Nutr 1984;34:46-68.
94. Navarrete DA, Bressani R. Protein digestibility and protein quality of common beans (Phaseolus vulgaris) fed alone and with maize, in adult humans using a short-term nitrogen balance assay. Am J Clin Nutr 1981;34:1893-8.
95. Contreras G, Elías LG, Bressani R. Efecto de la suplementación con vitaminas y minerales sobre la utilización de la proteína de mezclas de maíz y frijol (Effect of vitamin and mineral supplements on the protein utilization of mixtures of corn and beans). Arch Latinoam Nutr 1981;31:808-26.
96. Khaleque A, Elías LG, Braham JE, Bressani R. Studies on the development of infant foods from plant protein sources. Part II. Effect of processing conditions on the chemical and nutritive properties of chickpea (Cicer arietinum). Arch Latinoam Nutr 1985;35:496-508.
97. Khaleque A, Elfas LG, Braham JE, Bressani R. Studies on the development of infant foods from plant protein sources. Part I. Effect of germination of chickpea (Cicer arietinum) on the nutritive value and digestibility of proteins. Arch Latinoam Nutr 1985;35:315-25.
98. Khaleque A, Elías LG, Gomez-Brenes R, Braham JE, Bressani R. Studies on the development of infant foods from plant protein sources. Part III. Preparation, processing and properties of various products developed. Arch Latinoam Nutr 1985;35:696-710.
99. Bressani R, Wilson D, Béliar M, Chung M, Scrimshaw NS. Supplementation of cereal proteins with amino acids. IV. Lysine supplementation of wheat flour fed to young children at different levels of protein intake in the presence and absence of other amino acids. J Nutr 1963;79:333-9.
100. Bressani R, Wilson D, Chung M, Béliar M, Scrimshaw NS. Supplementation of cereal proteins with amino acids. V. Effect of supplementing lime-treated corn with different levels of lysine, tryptophan and isoleucine on the nitrogen retention of young children. J Nutr 1963;80:80-4.
101. Scrimshaw NS, Beliar M, Wilson D, Viteri F, Arroyave G, Bressani R. All-vegetable protein mixtures for human feeding. V. Clinical trials with INCAP mixtures 8 and 9 and with corn and beans. Am J Clin Nutr 1961;9:196-205.
102. Scrimshaw NS, Beliar M, Wilson D, de León R, Bressani R. The development of INCAP vegetable mixtures. III. Clinical and field trials. In: Progress in meeting protein needs of infants and preschool children. Washington, DC: National Academy of Sciences/National Research Council, 1961: 57-62.
103. Bressani R, Elías LG, Zaghi S. de Mosovich L, Viteri F. Protein quality of cottonseed protein concentrate prepared by two different industrial processes. J Agric Food Chem 1966;14:493-6.
104. Bressani R, Viteri F, Wilson D, Alvarado J. The quality of various animal and vegetable proteins with a note on the endogenous and fecal nitrogen excretion of children. Arch Latinoam Nutr 1972;22:227-41.
105. Arroyave G, Wilson DL, Beliar M, Viteri F. The development of INCAP vegetable mixtures. II. Biochemical testing. In: Progress in meeting protein needs of infants and preschool children. Washington, DC: National Academy of Sciences/National Research Council, 1961: 49-55.
106. Bueso ME. Tolerancia a la Incaparina en niños menores de un año (Incaparina tolerance in less-than-one-yearold children). Thesis, University of San Carlos of Guatemala (Centro de Estudios Superiores en Nutrición y Ciencias de Alimentos/Institute of Nutrition of Central America and Panama), Guatemala City, 1986.
107. Velasco Rodriguez JA. Efecto de la Incaparina en la recuperación del niño desnutrido. Thesis, Centro de Estudios Superiores en Nutrición y Ciencias de Alimentos/Institute of Nutrition of Central America and Panama, Guatemala City, 1972. Thesis Universidad de San Carlos de Guatemala
108. Molina MR, Braham JE, Bressani R. Some characteristics of whole corn:whole soybean (70:30) and rice:whole soybean (70:30) mixtures processed by simple extrusion cooking. J Food Sci 1983;48:434-7.
109. Guzmán AM. Mezclas Vegetales VI. Pruebas da aceptabilidad y estudios de su producción en escala comercial. In: Mezclas vegetales como fuentes de proteina en la alimentación humana. Desarrollo de la Incaparina. Rev Col Med Guatem 1961;12:24-6.
110. Deutschman P, Méndez A, Herzog W. Adoption of drugs and foods in five Guatemalan communities. San José, Costa Rica: Programa Inter Americano de Información Popular, 1967: 43-69.
111. Shaw RL. Incaparina in Central America. In: Milner M, ed. Protein-enriched cereal foods for world needs. St Paul, Minn, USA: American Association of Cereal Chemists, 1969: 320-33.
112. Shaw RL. Incaparina: a low cost vegetable mixture and its commercial application. Plant Foods Hum Nutr 1969;1:101-2.
113. Kracht V. Western Hemisphere Nutrition Congress III Proceedings: the economics and marketing of proteinrich food products. Status report: incaparina and competitions. Mount Kisco, NY, USA: Futura Publishing Co, 1972.
114. Bressani R. High-protein quality vegetable mixtures for human feeding. In: Micronutrient interactions: impact on child health and nutrition. Washington, DC: International Life Sciences Institute, 1996: 75-81.
115. Morfín M, Cuevas R. Factores en la producción que influyen en la aceptabilidad de la galleta nutricionalmente mejorada, en niños del 10 al 60 grado de escuelas del departamento de Totonicapán. In: Informe final. Guatemala City: Institute of Nutrition of Central America and Panama, 1989.
116. Molina MR, Mayorga I, Lachance PA, Bressani R. Production of high-protein quality pasta products using a semolina-corn-coy flour mixture. I. Influence of thermal processing of corn flour on pasta quality. Cereal Chem 1975;52:240-7.
117. Molina MR, Mayorga I, Bressani R. Production of highprotein quality pasta products using semolina-corn-soy flour mixtures. II. Some physicochemical properties of the untreated and heat-treated corn flour and of the mixtures studied. Cereal Chem 1976;53:134-40.
118. Molina MR, Gudiel H, Baten MA, Bressani R. Production of high-protein quality pasta products using a semolina/corn/soy flour mixture. III. Effect of cooking on the protein nutritive value of pasta. Cereal Chem 1982;59:34-7.
119. Mueses C, de León L, Bressani R. Estudios sobre la posibilidad de aplicación de la harina de gandul en productos elaborados a base de arroz o harina de trigo (Possibility of using flour of pigeon pea in products prepared with rice or wheat flour). Arch Latinoam Nutr 1993;43:41-5.
120. Bressani R, Tuna E. Mejoramiento de la calidad proteinica del sorgo reventado con grano de soya (Improvement of protein quality of popped sorghum with soybean grain). Arch Latinoam Nutr 1993;43:46-9.
121. Khan NH, Bressani R, Preparation and nutritional quality of high protein extracts from immature corn, whole soybean and dry whole milk. Plant Foods Hum Nutr 1987;37:141-9.