Abstract
This paper investigates the influence of sunflower addition (3, 6 or 9 g/100 g of sample) on the essential amino acids pattern of flakes products. The nutritive value of proteins in flakes products is expressed by the amino acid score (AAS) and the protein digestibility-corrected amino acid score (PDCAAS). The results obtained indicate that the AAS and PDCAAS values in flakes products increased with an increase in the sunflower share. Sunflower in flakes products positively contributed to the nutritive value of proteins. Flakes products with 9 g/100 g of sunflower are particularly suitable for adults, an AAS of 0.60±0.06 and a PDCAAS of 51.3±0.3.
Highlights
Cereals constitute the staple food of humans across the globe
This paper investigates the influence of sunflower addition (3, 6 or 9 g/100 g of sample) on the essential amino acids pattern of flakes products
The protein quality evaluated relative to the protein digestibilitycorrected amino acid score (PDCAAS) value is relatively new, and it is calculated on the basis of the protein digestibility and amino acid score (WHO 2002)
Summary
Cereals constitute the staple food of humans across the globe. In many countries, they are the mainstay of life and form the single largest component of people’s daily diet. The amino acid score is the ratio of the amino acid content in the sample protein to the content of the same amino acid in the requirement pattern It determines the effectiveness with which the absorbed nitrogen can meet the indispensable amino acid requirements at the safe level of protein intake. This is achieved by a comparison of the content of the limiting amino acid in the protein or diet with its content in the requirement pattern appropriate for age (WHO 2002). The purpose of this paper is to examine the influence of sunflower addition (3, 6 or 9 g/100 g of sample) to flakes products on the limiting amino acids pattern and protein requirements of different consumer age groups
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