NUTRITIVE-VALUE OF CHICKEN AND CORN FLOUR MIXTURES IN FORMULAS FOR INFANTS WITH LACTOSE-INTOLERANCE

The nutritive quality of chicken and lime-treated com flour (CF) mixtu res were assessed as a first stage in the development of formulas for infants with lactose intolerance. Seven mixtures were developed to fin d the best quality mixture: five with chicken-CF and two with differen t parts of chicken without CF. Determinations performed on the raw mat erials and mixtures were: proximate analysis; net protein ratio (NPR) and digestibility; amino acid and mineral content of raw materials; an d 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 i n breast, and leucine in liver protein. The NPR of chicken parts was s imilar to that of casein (3.36). The NPR of CF was 2.73. The four chic ken-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 infa nt formula.