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Abstract
AbstractThe protein quality of five blends of plant protein sources (corn, wheat, rice, oats, and white beans, and fat extracted meals of soybean, peanut, and sesame) was evaluated by determining their amino acid score, net protein ratio (NPR) and net protein utilization (NPU). Effects of two types of heat treatment including microwave heating for 2.5min and extrusion cooking were studied. The amino acid scores of the blends ranged only from 63 to 69, but significant differences were observed between the blends when protein quality was evaluated biologically. Blend II (sesame, soybean, and peanut; 4:4:2) was significantly higher in protein quality than the other blends (P < 0.05). In this case, the NPR and NPU values were not significantly different from those obtained for the casein standard. Both heat treatments improved the protein quality of all blends, but extrusion cooking was considerably more beneficial. Percent digestibility was not reduced by either heat treatment, but was increased significantly for three of the blends by extrusion cooking.
Published Version
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