Digestibility Corrected Amino Acid Score Research Articles

Simultaneous biogas upgrading and single cell protein production using hydrogen oxidizing bacteria

CO2, a primary byproduct of anaerobic digestion, significantly reduces the calorific value of biogas, necessitating its enhancement through biogas upgrading to increase the CH4 content. The hydrogen oxidizing bacteria (HOB) Cupriavidus necator H16 demonstrates potential as a candidate for biological biogas upgrading due to its efficient CO2 capture and biosynthesis capabilities. Results indicated that in batch experiments, the concentration of CH4 could be elevated from 57.09 % to 98.46 % within 72 h by HOB, with a maximum CO2 assimilation efficiency of 27 mL/(L·h), meeting the requirements for biomethane. In bioreactor scale-up experiments, the CH4 concentration was increased to 94.22 % within 96 h. Beyond biogas upgrading, HOB also produces biomass usable as single cell protein (SCP), with its protein content varying between 43.75–70.83 % depending on the gas supply ratio. A total of 17 amino acids were identified, including eight essential amino acids. The Protein Digestibility Corrected Amino Acid Score (PDCAAS) indicated that the essential amino acid content in the HOB-based protein was well-balanced, closely approximating the quality of fishmeal and pork. A techno-economic analysis revealed that the net revenue from the anaerobic digestion process could be enhanced by 48.49 % using HOB-based biogas upgrading. In contrast, biogas upgrading processes based on hydrogenotrophic methanogens (HM) resulted in a 57 % reduction in net revenue. This study establishes a carbon flow pathway from organic solid waste to biomethane and utilizable protein sources, facilitating sustainable nutrient recovery. This approach not only enhances economic benefits but also reduces carbon emissions associated with the anaerobic digestion process.

High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal

Almond protein isolate (API) obtained from almond meal was processed using dynamic high-pressure microfluidisation (0, 40, 80, 120, and 160 MPa pressure; single pass). Microfluidisation caused significant reductions in the particle size and increased absolute zeta potential. SDS-PAGE analysis indicated reduction in band intensity and the complete disappearance of bands beyond 80 MPa. Structural analysis (by circular dichroism, UV–Vis, and intrinsic-fluorescence spectra) of the API revealed disaggregation (up to 80 MPa) and then re-aggregation beyond 80 MPa. Significant increments in protein digestibility (1.16-fold) and the protein digestibility corrected amino acid score (PDCAAS; 1.15-fold) were observed for the API (80 MPa) than control. Furthermore, significant improvements (P < 0.05) in the functional properties were observed, viz., the antioxidant activity, protein solubility, and emulsifying properties. Overall, the results revealed that moderate microfluidisation treatment (80 MPa) is an effective and sustainable technique for enhancing physico-chemical and functional attributes of API, thus potentially enabling its functional food/nutraceuticals application.

Effect of fortifying sorghum and wheat with Longhorn grasshopper (Ruspolia differens) powder on nutritional composition and consumer acceptability of biscuits.

This study aimed at improving the nutrient composition and protein quality of biscuits made from sorghum and wheat through fortification with Longhorn Ruspolia differens powder (RDP) for use as a supplementary food targeting children vulnerable to protein-energy malnutrition (PEM). Ten biscuit formulations were prepared by replacing a part of wheat and sorghum-wheat flours with 5, 15, 20, and 40% RDP. To establish the nutrient content of biscuits, proximate and mineral compositions were determined. The amino acid composition, reactive lysine and invitro protein digestibility were determined for protein quality. Compositing wheat or wheat-sorghum biscuits with RDP increased the protein, fat, ash, and crude fiber by percentages as high as 118, 37, 133, and 573%, respectively. Mineral content increased with, iron, zinc, and potassium as high as 161, 219, and 169%, respectively. The lysine, reactive lysine and invitro protein digestibility of the fortified biscuits increased significantly, relative to the 100% cereal biscuits. Fortification with RDP significantly improved the amino acid content of the biscuits but had a marginal effect on improvement of the lysine score and did not meet the reference pattern for children aged 3-10 years. The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of wheat-sorghum and wheat biscuits improved by 6% to 47% and 2% to 33%, respectively, compared to the control biscuits. The fortified biscuits were liked by the consumers. The RDP-fortified biscuits have the potential to alleviate PME in developing countries.

A promising Artemisia capillaris Thunb. Leaf proteins with high nutrition, applicable function and excellent antioxidant activity

The nutritional and functional properties of leaf proteins is a decisive factor for their use in food. This work was aimed to extract defatted Artemisia capillaris Thunb. (ACD) leaf proteins (ACLP), and assess ACLP nutritional quality, functional properties and in vitro antioxidant activity, as well characterize the structure. ACLP had a balanced amino acid profile and high bioavailability (protein digestibility corrected amino acid score (PDCAAS) 99.29 %). Solubility, foaming capacity and emulsifying ability of ACLP correlated positively with pH. Water and oil holding capacity were increased with temperature. Gel electrophoresis shown the protein molecular size was mainly ∼25 kDa, and random coil was the mainly secondary structure while β-sheet was dominant regular conformation as indicated by circular dichroism (CD). ACLP performed in vitro antioxidant activity which was better after digestion. All data implied ACLP met the WHO/FAO protein quality expectations and had application potential in food.

Physicochemical, structural, and functional characterization of guar meal protein isolate (Cyamopsis tetragonoloba)

Guar korma and churi protein isolates were assessed for their physicochemical, nutritional, functional, structural, and digestibility properties for their application in the food industry. The water extracted protein isolate of guar korma showed a protein content of 89.7 % and a yield of 48.7 %. Water extracted protein isolate of guar korma showed an excellent protein efficiency ratio, essential amino acid/total amino acids (34.35 %), amino acid score, and protein digestibility corrected amino acid score values, suggesting the existence of high-quality proteins. Water extracted protein isolate of guar korma contains all the essential amino acids except Methionine and Cysteine, according to World Health Organization recommendations for children and adults. The protein profiling of water extracted protein isolate of guar korma was analyzed using 12 % sodium dodecyl sulfate polyacrylamide gel electrophoresis and indicated the presence of eight major protein bands in the range of 17–100 kDa. In vitro digestibility of water extracted protein isolate of guar korma showed the complete digestion of the abundant protein bands within 15 min. Further, the foaming capacity, water/oil holding capacity, and emulsifying stability of water extracted protein isolate of guar korma were comparable with soy protein isolate. Fourier Transform Infrared and Circular Dichroism spectral analysis revealed the presence of several aromatic groups and β-sheets, random coils respectively in water extracted protein isolate of guar korma. The morphological nature of the guar protein isolate was characterized by Scanning Electron Microscopy. Overall, these findings support that water extracted protein isolate of guar korma has excellent functional and nutritional properties and could be a potential alternative plant protein in food industries.

Estimating In Vitro Protein Digestion and Protein Digestibility Corrected Amino Acid Score of Chicken Breasts Affected by White Striping and Wooden Breast Abnormalities.

An understanding regarding impacts of growth-related myopathies, i.e., white striping (WS) and wooden breast (WB), on the quality of dietary protein from cooked chicken breast is still limited. This study aimed at comparing protein content and in vitro protein digestion and estimating the in vitro protein digestibility corrected amino acid score (PDCAAS) of cooked chicken meat exhibiting different abnormality levels (i.e., normal, WS, and WS + WB). The results show that the WS + WB samples exhibited lower protein content, greater cooking loss, and greater lipid oxidation than those of normal samples (p < 0.05). No differences in protein carbonyls or the myofibril fragmentation index were found (p ≥ 0.05). Cooked samples were hydrolyzed in vitro using digestive enzyme mixtures that subsequently mimicked the enzymatic reactions in oral, gastric, and intestinal routes. The WS + WB samples exhibited greater values of free NH2 and degree of hydrolysis than the others at all digestion phases (p < 0.05), suggesting a greater proteolytic susceptibility. The in vitro PDCAAS of the WS + WB samples was greater than that of the other samples for pre-school children, school children, and adults (p < 0.05). Overall, the findings suggest that the cooked chicken breast with the WS + WB condition might provide greater protein digestibility and availability than WS and normal chicken breasts.

Influence of different amino acid scoring patterns on the protein quality of field peas

Pea (Pisum sativum L.) is a nutritious pulse crop and a significant plant-based protein source. Its amino acid composition and protein digestibility influence its nutritional quality. Although different guidelines for protein content claims exist in North America, recommended patterns by FAO/WHO can estimate protein quality for dietary assessment. This study’s primary objective is to examine how adopting the new FAO/WHO recommendations affects the protein quality and protein content claims of field peas, using in vitro methods, and to assess the potential impact on consumer food choices. This work evaluated the amino acid score (AAS) and in vitro protein digestibility (IVPD) to assess pea protein quality. The effect of different amino acid scoring patterns recommended by FAO/WHO (1991, 2013) on AAS was estimated. The in vitro–protein digestibility corrected amino acid score (IV–PDCAAS) and in vitro–digestible indispensable amino acid score (IV–DIAAS) were calculated. Overall, pea protein quality varies with different amino acid scoring patterns. Sulfur amino acids (SAA) were the first-limiting amino acid. The IVPD was 80.6 to 88.6%, the mean IV–PDCAAS was 73.0%, and IV–DIAAS was up to 87.6%. Using the PDCAAS interpretation, all IV–PDCAAS samples qualified for a “good source of protein” claim. For DIAAS interpretation, some IV–DIAAS samples did not meet this claim due to the arbitrary cut-off of 75%. Therefore, the criteria for making protein content claims on food proteins should be reevaluated. This study highlighted significant variations in amino acid nutritional requirements across different life stages, impacting the protein quality assessment of field peas and, consequently, protein content claims, with implications for dietary guidelines and food labeling regulations.

Partial characterization of canola (Brassica napus L.) protein isolates as affected by extraction and purification methods

Canola (Brassica napus L.) meal represents a prominent alternative plant-based source for protein isolation. This work aimed to investigate the combined effect of extraction and purification methods for the production of canola protein isolates (CPIs). CPIs were characterized in terms of process yield, protein recovery, basic composition, amino acid profile, in vitro protein digestibility, techno-functional properties, structural properties, and molecular features. The results showed that the Alk-Uf method enhanced yield (16.23 %) and protein recovery (34.88 %). Meanwhile, the Et-Alk-Uf method exhibited the highest crude protein (89.71 %) and free amino nitrogen (4.34 mg g protein−1) contents. Furthermore, protein digestibility (95.5 %) and protein digestibility corrected amino acid score (1.0) were improved using the Et-Alk-Ac method. Conversely, the amino acid composition, secondary structure, and electrophoretic profiles were generally similar for all CPIs. The Alk-Uf and Et-Alk-Uf methods produced isolates with the highest water solubility (∼39.18 %), water absorption capacity (∼3.86 g water g protein−1), oil absorption capacity (∼2.77 g oil g protein−1), and foaming capacity (∼505.26 %). Finally, the foaming stability (93.75 %) and foaming density (34.38 %) were increased when employing the Alk-Ac method. These findings suggest that, in general, the Alk-Uf and Et-Alk-Uf methods can be used to obtain CPIs with high added value for use in food formulations.

Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues

AbstractAdding value to food industry by-products, like sunflower meal (SFM), through their utilization as ingredients in new food products can improve sustainability of food systems. This research investigated extrusion cooking to produce high-moisture meat analogues (HMMAs) made from blends of soy protein isolate and expeller-pressed SFM. The effects of feed moisture content [FMC] (60, 65, and 70%, wet basis) and SFM concentration (37.5, 50, and 62.5%, total blend weight basis) on physical and protein nutritional quality attributes of HMMAs were investigated. The processing temperatures (including cooling die), screw speed and feed rate were kept constant at 60-80-115-125-50-25 °C (from feeder to the die end), 200 rpm and 0.5 kg/h (dry basis), respectively. An increase in SFM concentration and FMC significantly (p &lt; 0.05) reduced the mechanical energy requirements for extrusion. Cutting strength and texture profile analysis of HMMAs indicated softer texture with increases in SFM and FMC. X-ray microcomputed tomography analysis revealed that the microstructure of the HMMAs at the centre and towards the surface was different and affected by SFM concentration and FMC. The in vitro–protein digestibility corrected amino acid score of the HMMAs ranged between 85 and 91% and did not show significant (p &lt; 0.05) changes as a function of FMC or SFM concentration. HMMAs produced from 37.5% SFM at 70% FMC showed no deficiency in essential amino acids for all age categories except for infants, suggesting the high potential of SFM and soy protein blends for creating nutritious meat alternative products. Overall, this work provided valuable insights regarding the effects of soy protein replacement by SFM on the textural, microstructural and nutritional quality of HMMA applications, paving the way for value-addition to this underutilized food industry by-product.

Milk Thistle (Silybum marianum (L.) Gaertner) Endosperm as an Alternative Protein Source for a Sustainable Food System (SFS)—Pilot Studies

Milk thistle is a plant that perfectly meets the needs of sustainable agriculture. Despite their high protein content, the seeds and endosperm of S. marianum have not been considered as raw food material so far. Therefore, the work aimed to characterize milk thistle endosperm in terms of its possible use in producing novel food. The nutritional and energy value of the raw material, profile of amino acids), fatty acids, and health quality indices of lipids were characterized. The main components of milk thistle endosperm (MTE) were protein (&gt;20% dry matter (DM)), fat (&gt;39% DM), and fiber (&gt;31% DM). MTE protein is characterized by a high content of sulfur, aromatic amino acids, and tryptophan, comparing the FAO/WHO patterns. The PDCAA S (Protein Digestibility Corrected Amino Acid Score) value for lysine is low but can be higher in combination with other proteins. Milk thistle fat is dominated by unsaturated fatty acids, constituting about 80% of total fatty acids, of which over 56% are polyunsaturated fatty acids. Low values of atherogenicity and thrombogenicity indices of MTE fat testify to its potentially beneficial properties towards the cardiovascular system.

Solid-state fungal fermentation transforms low-quality plant-based foods into products with improved protein quality

To meet global protein demand sustainably in the future, we have to move to alternative, non-animal sources. A problem of many plant-derived foods is their low protein quality compared to animal-based proteins, in particular their deficiency in lysine. To improve the protein quality, plant proteins could be converted to fungal proteins using solid-state fungal fermentation (SSFF). In this project Rhizopus microsporus var. oligosporus and Aspergillus oryzae were used to ferment barley and rice, producing tempeh and koji, respectively. SSFF yielded products with 6–13% (dry weight basis) fungal biomass. Protein quality was defined by the parameters indispensable amino acid index (IAAI) and protein digestibility corrected amino acid score (PDCAAS). SSFF improved both parameters in all samples. Lysine was the limiting amino acid in unfermented barley and rice, with PDCAAS of 0.54 and 0.57, respectively. SSFF increased the PDCAAS of lysine by approximately 30% in barley koji, barley tempeh and rice koji and 10% in rice tempeh. These results demonstrate the use of SSFF to improve the protein quality of staple foods. Thereby, this fermentation method can aid in meeting protein demands sustainably in the future through plant-based diets.

Contribution of whey protein denaturation to the in vitro digestibility, biological activity and peptide profile of milk protein concentrate

The impact of whey protein (WP) denaturation on the in vitro digestibility and biological activity of milk protein concentrate-85 (MPC85) was investigated. MPC85S1 and MPC85S2 having undenatured WP levels equal to 16.6 and 6.0 g/100 g overall protein, respectively, had similar in vitro protein digestibility corrected amino acid scores equal to 1.14. The samples were subjected to in vitro simulated gastrointestinal digestion while sampling was performed every 30 min during gastric (GD) followed by intestinal (GID) digestion. Liquid chromatography–mass spectroscopy showed that MPC85S1-GD, MPC85S2-GD, MPC85S1-GID and MPC85S2-GID had 50, 38, 47 and 66 unique peptides, respectively. The degree of hydrolysis, molecular mass distribution, dipeptidyl peptidase-IV inhibition, oxygen radical absorbance capacity and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity of the digests were compared. Overall, the results showed higher digestibility and bioactivities for low-denatured MPC85 compared to high-denatured MPC85 upon GD, however, following GID, both samples were digested to a similar extent.

Evaluation of a low-resource soy protein production method and its products.

One key approach to achieve zero hunger in Sub-Saharan Africa (SSA) is to develop sustainable, affordable, and green technologies to process nutritious food products from locally available sources. Soybeans are an inexpensive source of high-quality protein that may help reduce undernutrition, but it is underutilized for human consumption. This research evaluated the feasibility of a low-cost method developed initially at the United States Department of Agriculture to produce soy protein concentrate (SPC) from mechanically pressed soy cake and thus create a more valuable ingredient to improve protein intake in SSA. The method was initially tested in the bench scale to assess process parameters. Raw ingredients comprised defatted soy flour (DSF), defatted toasted soy flour (DTSF), low-fat soy flour 1 (LFSF1; 8% oil), and LFSF2 (13% oil). Flours were mixed with water (1:10 w/v) at two temperatures (22 or 60°C) for two durations (30 or 60 min). After centrifugation, supernatants were decanted, and pellets were dried at 60°C for 2.5 h. Larger batches (350 g) of LFSF1 were used to examine the scalability of this method. At this level, protein, oil, crude fiber, ash, and phytic acid contents were measured. Thiobarbituric acid reactive substances (TBARS), hexanal concentration and peroxide value were measured in SPC and oil to evaluate oxidative status. Amino acid profiles, in vitro protein digestibility, and protein digestibility corrected amino acid score (PDCAAS) were determined to assess protein quality. Bench scale results showed accumulation of protein (1.5-fold higher) and reduction of oxidative markers and phytic acid to almost half their initial values. Similarly, the large-scale production trials showed high batch-to-batch replicability and 1.3-fold protein increase from initial material (48%). The SPC also showed reductions in peroxide value (53%), TBARS (75%), and hexanal (32%) from the starting material. SPC's in vitro protein digestibility was higher than the starting material. The proposed low-resource method results in an SPC with improved nutritional quality, higher oxidative stability, and lower antinutrient content, which enhances its use in food-to-food fortification for human consumption and is thus amenable to address protein quantity and quality gaps among vulnerable populations in SSA.

How different amino acid scoring patterns recommended by FAO/WHO can affect the nutritional quality and protein claims of lentils

AbstractAs a nutritious pulse and protein source, lentils play an important role in the plant‐based protein market. Pulses' nutritional quality is influenced by their protein content and amino acid composition. Recommended scoring patterns by FAO/WHO can estimate protein quality for dietary assessment, but different guidelines for protein content in food labeling exist in North America. This study determined the in vitro protein digestibility (IVPD) and amino acid score (AAS) for the protein quality assessment of lentils. The impact of different recommended amino acid scoring patterns by FAO/WHO (1991, 2013) on AAS and AAS corrected for in vitro protein digestibility (AAS‐IVPDC) were evaluated. The impact of AAS‐IVPDC for determining protein content claims for lentils using USA standards was also evaluated. Sulfur AA and tryptophan were the most limiting amino acids. From this work, estimates of lentil protein quality vary with different recommended amino acid scoring patterns. IVPD in lentils was 82.6%, while mean AAS‐IVPDC values ranged from 37.5% to 64.0%. Regarding the protein content claims, if considering a similar interpretation to the protein digestibility–corrected amino acid score (PDCAAS) system (i.e., corrected content is ≥ 5.0 g per RACC), all lentil samples were considered a “good source of protein.” However, if considering a similar interpretation to digestible indispensable amino acid score (DIAAS) system (i.e., corrected content is ≥ 5.0 g per RACC and a claim threshold of 75%), no samples met these protein claims due to the arbitrary cut‐off. The criteria set for making protein content claims should be revised.

Assessment of Protein Nutritional Quality of Novel Hairless Canary Seed in Comparison to Wheat and Oat Using In Vitro Static Digestion Models.

Hairless canary seed (Phalaris canariensis L.) is a novel true cereal that is now approved for human consumption in Canada and the United States. This true cereal grain has higher protein content (22%) than oat (13%) and wheat (16%) and represents a valuable source of plant proteins. Assessment of canary seed protein quality is therefore essential to evaluate its digestibility and ability to provide sufficient amounts of essential amino acids for human requirements. In this study, the protein nutritional quality of four hairless canary seed varieties (two brown and two yellow) were evaluated in comparison to oat and wheat. The assessment of anti-nutrients contents (phytate, trypsin inhibitor activity, and polyphenols) showed that brown canary seed varieties had the highest content in phytate and oat the highest in polyphenols. Trypsin inhibitor level was comparable among studied cereals, but slightly higher in the brown canary seed Calvi variety. In regard to protein quality, canary seed had a well-balanced amino acid profile and was particularly high in tryptophan, an essential amino acid normally lacking in cereals. The in vitro protein digestibility of canary seeds as determined by both the pH-drop and INFOGEST (international network of excellence on the fate of food in the gastrointestinal tract) protocols appears slightly lower than wheat and higher than oat. The yellow canary seed varieties showed better overall digestibility than the brown ones. For all studied cereal flours, the limiting amino acid was lysine. The calculated in vitro PDCAAS (protein digestibility corrected amino acid score) and DIAAS (digestible indispensable amino acid score) were higher for the yellow C05041 cultivar than the brown Bastia, similar to those of wheat, but lower than those of oat proteins. This study demonstrates the feasibility and utility of in vitro human digestion models for the assessment of protein quality for comparison purpose.

Dietary Protein Intake in Young Children in Selected Low-Income Countries Is Generally Adequate in Relation to Estimated Requirements for Healthy Children, Except When Complementary Food Intake Is Low

Background Previous research indicates that young children in low-income countries (LICs) generally consume greater amounts of protein than published estimates of protein requirements, but this research did not account for protein quality based on the mix of amino acids and the digestibility of ingested protein.Objective: Our objective was to estimate the prevalence of inadequate protein and amino acid intake by young children in LICs, accounting for protein quality.Methods: Seven data sets with information on dietary intake for children (6–35 mo of age) from 6 LICs (Peru, Guatemala, Ecuador, Bangladesh, Uganda, and Zambia) were reanalyzed to estimate protein and amino acid intake and assess adequacy. The protein digestibility–corrected amino acid score of each child's diet was calculated and multiplied by the original (crude) protein intake to obtain an estimate of available protein intake. Distributions of usual intake were obtained to estimate the prevalence of inadequate protein and amino acid intake for each cohort according to Estimated Average Requirements.Results The prevalence of inadequate protein intake was highest in breastfeeding children aged 6–8 mo: 24% of Bangladeshi and 16% of Peruvian children. With the exception of Bangladesh, the prevalence of inadequate available protein intake decreased by age 9–12 mo and was very low in all sites (0–2%) after 12 mo of age. Inadequate protein intake in children <12 mo of age was due primarily to low energy intake from complementary foods, not inadequate protein density.Conclusions Overall, most children consumed protein amounts greater than requirements, except for the younger breastfeeding children, who were consuming low amounts of complementary foods. These findings reinforce previous evidence that dietary protein is not generally limiting for children in LICs compared with estimated requirements for healthy children, even after accounting for protein quality. However, unmeasured effects of infection and intestinal dysfunction on the children's protein requirements could modify this conclusion.

The Physical Properties of High‐Quality Proteins Expanded Extrudates Made from Corn Meal, Chickpea Flour, and Yellow Pea Concentrate

AbstractThis study is carried out to produce high‐quality protein expanded extrudates from degermed corn meal–chickpea flour (DCM–CPF) blends and DCM–yellow pea concentrate (DCM–YPC) blends via a twin‐screw extruder. The effect of barrel temperature and screw speed (SS) on the DCM and DCM–CPF, DCM–YPC ratios and feed moisture content (16%–20%) on expansion are determined. The higher SS and barrel temperature decrease hardness and increase specific mechanical energy (SME), and all viscosities reduce compared to raw material for DCM extrudates. When SS is at 550 rpm and barrel temperature at 130°C, the higher legume addition decreases specific longitudinal expansion (SLE), expansion ratio (ER), all viscosities and increases hardness, piece density (PD), for all extrudates. The increasing of feed moisture content from 16% to 20% resulted in the PD and hardness increases significantly (p &lt; 0.05) and SME, SLE, ER, peak viscosity (PV) values decrease for DCM–CPF extrudates, whereas SLE, hardness, PV values increase, ER decreases and there is no significantly change in PD for DCM–YPC extrudates. As compared to DCM–CPF‐III, DCM–YPC‐III exhibits better expansion with higher in vitro protein digestibility corrected amino acid score (IV‐PDCAAS) and PD per serving (30 g).

Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties

AbstractBackground and ObjectivesSoy, wheat, and oats are widely consumed crops globally, but variation between cultivars and processing methods can produce products of varying protein quality. This study cooked two different cultivars of wheat, oats, and soy and compared indices of protein quality as well as quantified differences in antinutritional factors.FindingsProtein Efficiency Ratio (PER) was highest in cooked soy cultivars and lowest in wheat samples, with cooking having the most impact on soy PER. Protein Digestibility Corrected Amino Acid Score (PDCAAS) of soy was greater than oats which was greater than wheat. Antinutritional factors differed significantly between crops and cultivars, with processing having the greatest impact on soy. In vitro measurements of PDCAAS correlated well with in vivo assessment.ConclusionsThermal processing has variable effects on protein quality depending on crop and cultivar selected, primarily due to differences in amino acid composition. In vitro measurement of protein quality can be used as a rapid screening tool.Significance and NoveltyDirect comparison in protein quality between wheat, oat, and soy is rarely reported. Measuring the protein quality of different cultivars and crops pre and postprocessing provides essential data for product development and dietary formulation.

Effect of drying methods on the nutrient content, protein and lipid quality of edible insects from East Africa

This study investigated the effect of different drying methods on nutrient composition and quality of three edible insects from East Africa.Ruspolia differens (grasshopper),Gryllus bimaculatus (cricket) andBunea alcinoe (caterpillar) were freeze dried, oven dried, sun dried, direct solar cabinet dried, boiled before sun dried or direct solar cabinet dried. Proximate composition, available lysine, and protein digestibility were not significantly affected by drying methods. The protein digestibility corrected amino acid score was lower in boiled dried cricket and caterpillar than the other dried forms. Boiled and dried insects had lowest proportions of linoleate and α-linolenate. Despite these losses in boiled dried insects, the essential amino acid scores and lipid quality indices of differently dried insects were within desirable limits for human nutrition. Sun drying and solar cabinet drying on their own or with prior boiling could be cost-effective and affordable alternatives to freeze drying and oven drying for preserving edible insects.

Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn.

The need for partial or total substitution of animal protein sources by vegetable sources of high protein quality with good sensory acceptance is a promising alternative. The objective was to develop a hamburger with vegetable protein using a mixture design based on quinoa (Chenopodium quinoa Willd.), Peruvian Andean corn (Zea mays) and Andean lupine (Lupinus mutabilis Sweet). The design of these mixtures allowed obtaining eleven formulations, three of which were selected for complying with the amino acid intake for adults recommended by FAO. Then, a completely randomized design was applied to the selected samples plus a commercial product. Proximal composition was measured on a dry basis (protein, fat, carbohydrates, and ash), calculation of the Protein Digestibility Corrected Amino Acid Score (PDCAAS) and a sensory analysis was carried out using the Check-All-That-Apply (CATA) method with acceptability in 132 regular consumers of vegetarian products. Protein, fat, carbohydrate, and ash contents ranged from 18.5-24.5, 4.1-7.5, 65.4-72.1 and 2.8-5.9%, respectively. The use of Andean crops favored the protein content and the contribution of sulfur amino acids (SAA) and tryptophan from quinoa and lysine and threonine from lupin. The samples with Andean crops were described as easy to cut, soft, good, healthy, legume flavor, tasty and light brown, however the commercial sample was characterized as difficult to cut, hard, dark brown, uneven color, dry and grainy. The sample with 50% quinoa and 50% lupin was the most acceptable and reached a digestibility of 0.92. It complied with the lysine, threonine, and tryptophan intake, with the exception of SAA, according to the essential amino acid pattern proposed by the Food and Agriculture Organization of the United Nations.