The Complementarity of Amino Acids in Cooked Pulse/Cereal Blends and Effects on DIAAS.

Fei Han,Juntao Li,Natascha Stroebinger,Shaojie Pang,Paul James Moughan

doi:10.3390/plants10101999

Abstract

The aim was to study the complementary effect between cereals and pulses on protein quality. The values for the digestible indispensable amino acid score (DIAAS) in cooked cereals and pulses, given alone, and blends of cooked cereals and pulses, were determined. True ileal digestibility (TID) values of amino acids for adult humans were obtained. It is difficult to determine ileal amino acid digestibility in humans directly, and for this reason, the growing pig is often used to obtain such values, as a preferred animal model. Seven growing pigs fitted with a T-cannula at the terminal ileum were allotted to a 7 × 6 incomplete Latin square with seven semi-synthetic diets (cooked mung bean, adzuki bean, millet, adlay, mung bean + millet, adzuki bean + adlay, and an N-free diet) and six 7-day periods. The mean TID values for crude protein differed significantly (p < 0.05), with millet having the highest digestibility (89.4%) and the adzuki bean/adlay mixture having the lowest (79.5%). For lysine, adzuki bean had the highest TID (90%) and millet had the lowest (70%). For the mean of all the amino acids, there was a significant (p < 0.05) effect of diet, with the TID ranging from 72.4% for the adzuki bean/adlay mixture to 89.9% for the adzuki beans. For the older child, adolescent, and adult, the DIAAS (%) was 93 for mung beans, 78 for adzuki beans, 22 for millet, 16 for adlay, and 66 for mung beans + millet, and 51 for adzuki beans + adlay. For mung beans, valine was first-limiting, and the SAA for adzuki beans, while lysine was first-limiting for the other foods. Chinese traditional diets, containing both cereals and pulses, are complementary for most, but not all of the indispensable amino acids.

Highlights

It is estimated (Food and Agriculture Organization, FAO) that some 850 million people are chronically hungry [1]
Recently it has been suggested that more dietary protein should be supplied from plant proteins [5]
Most plant proteins are limiting in one or more of the dietary indispensable amino acids [6], while combinations of plant protein sources may have a better balance of amino acids than the individual foods

Summary

Introduction

It is estimated (Food and Agriculture Organization, FAO) that some 850 million people are chronically hungry [1]. Ensuring a supply of high-quality food proteins is central to this objective [4]. Most plant proteins are limiting in one or more of the dietary indispensable (essential) amino acids [6], while combinations of plant protein sources may have a better balance of amino acids than the individual foods. Their amino acid patterns may be complementary to one another, with one food providing the amino acid that is limiting in the other, and vice versa. Traditional diets contain both cereals (e.g., wheat and millet) and legumes (e.g., pulses and vegetable crops), which are complementary for most, but not all amino acids and, may meet protein requirements for adults, but not for optimal growth in children [7]

Methods

Results

Discussion

Conclusion