162 Chemical characterization of dehydrated corn grits-soybean porridges.

G. G. Borges (1), S. H. WANG (1), L. C. Cabral (2), L. H. Maia (1), and J. L. R. Ascheri (2). (1) Dept. Economia Domestica, Universidade Federal Rural do Rio de Janeiro (UFRRJ), CEP 23851-970 Seropedica, RJ, Brazil; (2) Embrapa, Agroindustria de Alimentos, Av. das Americas, 29501, CEP 23020-470 Guaratiba, RJ, Brazil.

The objective of the present study was to evaluate the chemical characteristics of dehydrated corn grits- soybean porridges. The process included: soybean seeds dehulling, blanching, disintegration of blanched corn grits and soybean, homogenization and spray drying. Dehydrated porridges were analyzed for their proximate composition, content of minerals and trypsin inhibitor activity. Results indicated that an increase in the proportion of soybean (0 to 50%) resulted in an increase in the content of protein, oil, ash, crude fiber, phosphorus, calcium, potassium, sodium, magnesium, iron, copper, cobalt, zinc, chromium, selenium, molybdenum, aluminum, and a decrease in the percentage of carbohydrates. The content of phosphorus, potassium, magnesium, cooper and cobalt in some of the porridges were particularly high and were comparable with those met in the RDA. Other minerals showed in low or trace amounts. No activity of trypsin inhibitor was detected.