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A medical formula was developed from a chick-pea (Cicer arietinum) protein concentrate obtained by ultrafiltration (67.8% of protein). Additionally sucrose, methionine, milk flavor, and mixtures of corn and coconut oils, vitamins and minerals were used, to perform FAO/WHO standards. All ingredients were blended in water to 50 degrees C, and the mixture was spray-dried with a Spray-drier using inlet and outlet air temperatures of 170 and 90 degrees C respectively. The nutritive value of the formula was evaluated with the Net Protein Ratio (NPR), Nitrogen Utilization (NU) and both relatives values to casein ANRC (R-NPR and R-NU). The proximal analysis of the infant formula was: protein 16.0% (with 4.9 g/16 g N of reactive lysine), fat 25.8%, moisture 4.0%, ash 3.2% and carbohydrates 51.0%. The values of NPR, R-NPR, NU and R-NU were 3.95, 83.6, 3.55 and 82.5 respectively. This results shown the chick-pea protein concentrate, potencially utilizable as an ingredient in the formulas for medical purposes.

The nutritive quality of a protein concentrate from chickpea (Cicer arietinum) obtained by ultrafiltration was evaluated. Three biological assays and the apparent protein digestibility (APD) were utilized. In addition, the effect of the supplementation with methionine to protein concentrate was observed. The protein efficiency ratio (PER), net protein ratio (NPR) and nitrogen utilization (NU) were 1.86, 3.11 and 3.11 respectively, compared with the values of casein ANRC of 2.50 4.02 y 4.01. Only the PER of the protein concentrate from chick-pea (Cicer arietinum) was increased significantly (< 0.05) higher with respect to raw chick-pea (Cicer arietinum), but lower with respect to casein ANRC.

A protein concentrate was obtained from chick-pea (Cicer arietinum) flour aqueous extract. The factor involved in the recovery of protein were the flour: water ratio, and the pH. The best aqueous extract was subjected to infiltration in a Romicon HF1/2SSS unit equipped with hollow fiber membranes cartridges with a nominal molecular-weight cut-off point of 50,000 daltons. The concentrate was spray-dried and the product obtained had the following composition, expressed in g/100 g: 67.8 protein with 4.9 g/16 g N of reactive lysine; 17.3 fat, 10.0 carbohydrates, and 4.9 ash (dry basis). The nitrogen solubility index was 93 and the color, by Hunter, was L = 86.8.

The protein content (N x 6.25) of the seeds of Erythrina edulis (balú) varies between 18-21%; when the fraction corresponding to non-protein nitrogen is extracted with trichloroacetic acid (10%), this value decreases to 14-15%. Remarkable differences in the distribution of the protein fractions are observed when two schemes of extraction are assayed. The amino acid analysis shows that this legume has similar or higher amounts of most amino acids than those present in other leguminosae; the calculated chemical score and protein score show that methionine is the first limiting amino acid and tryptophan, the second. The protein efficiency ratio (PER) of thermically-treated flours has the highest value at 30 minutes of treatment (1.15).