Abstract
This study aimed to evaluate the nutritional value of pasta enriched with legume or wheat gluten proteins and dried at varying temperature. A total of four isonitrogenous experimental diets were produced using gluten powder/wheat semolina (6/94, g/g) pasta and faba bean flour/wheat semolina (35/65, g/g) pasta dried at either 55°C (GLT and FLT, respectively) or 90°C (FVHT and GVHT, respectively). Experimental diets were fed to ten 1-month-old Wistar rats (body weight=176 (sem 15) g) for 21 d. Growth and nutritional, metabolic and inflammatory markers were measured and compared with an isonitrogenous casein diet (CD). The enrichment with faba bean increased the lysine, threonine and branched amino acids by 97, 23 and 10 %, respectively. Protein utilisation also increased by 75 % (P<0·01) in FLT in comparison to GLT diet, without any effect on the corrected faecal digestibility (P>0·05). Faba bean pasta diets' corrected protein digestibility and utilisation was only 3·5 and 9 %, respectively, lower than the CD. Growth rate, blood composition and muscle weights were not generally different with faba bean pasta diets compared with CD. Corrected protein digestibility was 3 % lower in GVHT than GLT, which may be associated with greater carboxymethyllysine. This study in growing rats clearly indicates improvement in growth performance of rats fed legume-enriched pasta diet compared with rats fed gluten-wheat pasta diet, regardless of pasta drying temperature. This means faba bean flour can be used to improve the protein quality and quantity of pasta.
Highlights
Proteins are fundamental macronutrients in human and animal diet
It is recommended to decrease meat consumption, due Abbreviations: Apparent total tract digestibility (ATTD), apparent total tract digestibility; BV, biological value; casein diet (CD), control diet; CFD, corrected faecal digestibility; CML, carboxymethyllysine; FLT, diet based on faba bean–wheat pasta dried at low temperature; FN, faecal nitrogen; FVHT, diet based on faba bean–wheat pasta dried at very high temperature; GLT, diet based on gluten–wheat pasta dried at low temperature; GVHT, diet based on gluten–wheat pasta dried at very high temperature; LM, lean mass; LT, low temperature; MCP-1, monocyte chemoattractant protein-1; NI, nitrogen intake; NPU, net protein utilisation; PFD, protein-free diet; UN, urinary nitrogen; VHT, very high temperature
PAT, peri-renal adipose tissue; SAT, subcutaneous adipose tissue; FLT, diet based on faba bean–wheat pasta dried at low temperature; FVHT, diet based on faba bean–wheat pasta dried at very high temperature; GLT, diet based on gluten–wheat pasta dried at low temperature; GVHT, diet based on gluten–wheat pasta dried at very high temperature; CD, casein diet based on casein and maize starch. a,b,c Mean values within a column with unlike superscript letters were significantly different (P
Summary
Proteins are fundamental macronutrients in human and animal diet. Their primary function is to provide amino acids required for growth and maintenance of body tissue after digestive hydrolysis. Biological evaluation of legume pasta to adverse effects of excessive intake on the environment[6] and on health, notably an increased risk of CVD[7] This context has spurred growing interest in the development and production of vegetable-based protein foods that are easy to prepare, rich in good quality proteins and appreciated by consumers. From a nutritional point of view, dry wheat pasta is a source of protein (12–13 %) and slowly digestible carbohydrates (28 %)(8) that result in a low glycaemic index[9,10] Despite this valuable nutritional quality, pasta – like most cereal products – is deficient in lysine and threonine[11]. Enrichment with legume (faba bean) was reported to increase the in vitro digestibility of the protein fraction, due to a specific weaker structure of the pasta protein[11]
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