Co-ingestion of Cereals and Legumes during Infant Complementary Feeding: Starch and Protein in vitro Digestion

This study explores the impact of co-ingesting cereals and legumes on starch and protein during simulated infant in vitro digestion. Various legumes (chickpeas, lentils, peas) were added to cereals (durum wheat, brown rice, white maize), and their effects on starch and protein hydrolysis were analyz...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 2024-06, Vol.79 (2), p.489-496
Main Authors: Rodriguez, Marianela D., León, Alberto E., Bustos, Mariela C.
Format: Article
Language:English
Subjects:
Baby foods
Bioavailability
Cereals
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chickpeas
Cicer - chemistry
Dietary fiber
Dietary Fiber - analysis
Dietary Proteins - analysis
Digestion
Ecology
Edible Grain - chemistry
Fabaceae - chemistry
Food
Food Science
Humans
Hydrolysis
Infant
Infant Food - analysis
Infant Nutritional Physiological Phenomena
Infants
Ingestion
Legumes
Lens Plant - chemistry
Lentils
Mixtures
Nutrition
Nutritive Value
Oryza - chemistry
Peas
Pisum sativum - chemistry
Plant Physiology
Proteins
Rice
Starch
Starch - metabolism
Triticum - chemistry
Triticum durum
Vegetables
Wheat
α-Amylase
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Summary:This study explores the impact of co-ingesting cereals and legumes on starch and protein during simulated infant in vitro digestion. Various legumes (chickpeas, lentils, peas) were added to cereals (durum wheat, brown rice, white maize), and their effects on starch and protein hydrolysis were analyzed. Substituting 50% of cereal with legumes increased proteins, minerals, and dietary fiber. Infant food with legumes exhibited smoother pasting properties. Legumes in cereal purées led to varying starch hydrolysis trends, with the lowest values in durum wheat with chickpea and all cereal blends with peas. Resistant starch levels exceeding 50% were found in infant food samples. Digested protein hydrolysis increased with legumes in durum wheat, except for peas. Brown rice mixtures decreased significantly compared to the control with chickpeas (61%) and peas (42%), while lentil blends increased by 46%. Legumes generally did not significantly affect starch bioavailability, even with α-amylase inhibitors. Lentil-cereal purées could enhance infant food nutritional value.
ISSN:0921-9668
1573-9104
DOI:10.1007/s11130-024-01170-1