Abstract Title:

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.

Abstract Source:

Altern Ther Health Med. 2010 Mar-Apr;16(2):12-4. PMID: 11939108

Abstract Author(s):

Jenny Ruales, Yolanda de Grijalva, Patricio Lopez-Jaramillo, Baboo M Nair

Article Affiliation:

Department of Applied Nutrition and Food Chemistry, University of Lund, PO Box 124, S-221 00 Lund, Sweden.

Abstract:

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.

Study Type : Animal Study
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