FAO Reference Pattern Research Articles

Supplementation of pearl millet flour with soybean protein: effect of cooking on in vitro protein digestibility and essential amino acids composition

Summary In vitro protein digestibility (IVPD) and amino acids profile of pearl millet (Dempy cultivar) supplemented with soybean protein (5–15%) were investigated. Supplementation of dempy flour with soybean protein steadily decreased IVPD with increasing the portion of soybean in the blend. The in vitro protein digestibilities of the cooked supplemented dempy flours were higher when compared with the raw ones, whereas the highest value was that of the 5% soybean protein. All essential amino acids of dempy flour were enriched on supplementation with soybean protein. The levels of amino acids increased with increasing the amount of soybean protein in the blend. Essential amino acids in dempy supplemented with 15% soybean are comparable to those in the FAO reference pattern. Supplementation increased significantly lysine to 1.5–2.4 folds. Essential amino acids content remained higher in the cooked composite flours when compared with the cooked native dempy flour.

Chemical compositions and enzyme activity changes occurring in yam ( Dioscorea alata L.) tubers during growth

The purpose of this study was to establish the chemical compositions, enzyme activity and nutritional values of four cultivars of yam tubers at different stages of their maturation, and compare such levels during yam growth. The results have indicated that yam tubers featured a reasonably substantial content of protein when compared with other root and tuber crops, the protein content being of the order of 10.4–13.0 g/100 g (dry basis (db)) at time of harvest (day 260 post-emergence). Starch content of the four yam tubers increased as growth progressed and remained in the range of 70.5–85.3 g/100 g (db) during their growth period. The activity of yam-contained polyphenol oxidase (PPO) decreased remarkably over the early period of harvest (day 155–225 post-emergence), and subsequently decreased only slightly as growth progressed to harvest for all tested species of yam with the exception of CH yam tubers. Contrasting this, however, the activity of α-amylase increased significantly over the growth period for all cultivars, and dioscorin content of yam tuber also increased as growth progressed for all cultivars. All yam cultivars contained remarkably substantial amounts of essential amino acids, all of which were superior to the FAO reference pattern for such amino acids except for sulfur-containing amino acids and lysine contents.

Comparison of Taiwan paddy- and upland-cultivated taro ( Colocasia esculenta L.) cultivars for nutritive values

Taro ( Colocasia esculenta L.), an important food staple for millions of people, is grown exclusively in the tropical and semitropical regions of the world. It is cultivated mainly in developing countries, rarely on large plantations but on small farms with little technology. The purpose of this study was to investigate the effect of cultivars and field preparations of taro corms on the nutrient content and protein nutritional quality. Three local cultivars of taro corms were grown by paddy and upland cultivation in Taiwan. The results showed that taro contained 63.6%–72.4% moisture, and upland-cultivated taro corms retained a higher moisture content compared to paddy taro. Results revealed that taro corms also contained 21.1%–26.2% starch and 1.75%–2.57% crude protein and provided total energy in the range of 97.1–118.3 kcal/100 g fresh taro. Taro corms had reasonably high contents of potassium and magnesium, whose ranges were 2251–4143 and 118–219 mg/100 g dry matter, respectively. Upland-cultivated taro tended to have higher mineral content than paddy taro. Taro corms are moderately good sources of water-soluble vitamins, such as thiamin, riboflavin and ascorbic acid, compared to other tropical roots. A higher soluble sugar content in upland-cultivated taro corms was found than in paddy taro. The cultivar Mein contained higher soluble fibre levels than two other cultivars. Total oxalate and phytic acid levels of taro corms were in the range of 234–411 and 139–169 mg/100 g dry matter, respectively, which included 60%–75% of water-soluble oxalate. Essential amino acid contents of taro proteins from both paddy and upland cultivation were fairly similar to the FAO reference pattern, except for the contents of sulfur-containing amino acids, tryptophan, and histidine.

Amino acid composition of leaf proteins extracted from some aquatic weeds

The chemical composition and amino acid profile of leaf protein extracted from five aquatic weeds, namely Alternanthera philoxeroides, Azobba pinnata, Lemna minor, Limnanthemum cristatum, and Pistia stratiotes, were investigated. The nitrogen content in the leaf proteins ranged from 6.1 to 8.7%, β-carotene levels varied from 462.5 to 674.7 μg/g, and the total polyphenols ranged from 1.3 to 2.9%. There were no large differences in the amino acid composition of the five samples, suggesting that protein of a uniform composition could be extracted from aquatic plants. Levels of essential amino acids in the leaf proteins compared favorably with FAO reference pattern and chick requirements, indicating that leaf protein extracted from unwanted aquatic plants could be used for food/feed purposes

Nutritional Characteristics of Weaning Foods Prepared from Germinated Cereals and Legumes

ABSTRACTAcceptable and microbiologically safe weaning food formulations prepared from 70:30 combination of germinated rice:mungbean, germinated rice:cowpea, germinated corn:mungbean, and germinated corn:cowpea were nutritionally evaluated. Germination reduced the dietary bulk of the formulations due to decrease in viscosity of gruels, hence increasing their nutrient density. All blends had amino acid values that approximated the FAO reference pattern, except for the S‐containing amino acids. The rice‐based formulations were found superior to the corn‐based ones based on the chemical score for cys‐tine/methionine, net dietary protein energy and protein efficiency ratio. Germination increased the micronutrient contents of the formulations except for calcium.

Seed protein and amino acid composition of WildVigna radiata var.sublobata (Fabaceae) and Two Cultigens,V. mungo andV. radiata

WildVigna radiata var.sublobata populations, inhabiting the mountains of India, and two cultigens,V. mungo andV. radiata, were examined for seed-protein content and amino acid composition. The protein content in the populations varied from 15.2 to 21%. Lysine, valine, isoleucine, leucine, phenylalanine, and tyrosine contents were invariably higher in wild populations as compared with the FAO reference pattern. The variation encountered in wild populations is largely genetic in origin. Total essential amino acids in the wild populations varied from 38.3 to 42.2; in the cultigens, from 29.2 to 37.5 (g/100 g protein). There was marked variation in the amino acid composition of the populations for the two different ecozones studied, suggesting a broad genetic base.

The nutritional content of duckweed ( Lemna paucicostata hegelm.) in the Kainji Lake area, Nigeria

Nutrient analyses were carried out on the duckweed Lemna paucicostata from three different locations. Crude protein level ranged from 26.3 to 45.5% of plant dry mass. The amino acid content of the plant compared favourably with that of blood, soybean and cottonseed meals and considerably exceeded that of groundnut meal. The levels of the essential amino acids surpassed the FAO reference pattern, except for methionine which met 61.4% of the recommended value. The levels of minerals were high but should not pose any toxicity problems if incorporated into animal feeds. The levels of nitrogen in the plant are comparable to those in commercial fertilizers. The plant could be a good dietary supplement and nutrient source for humans, livestock and fish and also could act as a good fertilizer supplement. With an average standing crop of 309 kg dry mass (DM) ha −1 and doubling time of 1.2 days, 129 kg DM ha −1 of dry duckweed are obtainable daily in the Kainji Lake area, which could ensure a daily supply of 59 kg of high-quality protein for poultry and fish feed formulation. Manual harvesting and sun-drying are economically feasible in the dry season, especially during harmattan (December and January). In the rainy season, a cheap solar drier can be conveniently used for drying.

Composition and Protein Quality of Lupinus Mutabilis

The chemical composition and the protein quality of three samples of Lupinus mutabilis (a raw, semi-sweet variety; cooked, water-extracted seeds; and alcohol-extracted oil cake) were studied. The protein content varied from 47.7% dry weight (raw seeds) to 65.3% (oil-cake). Compared to the FAO reference pattern sulfurcontaining amino acids are first limiting. The water-extracted sample contained 26.9% oil and the polyunsaturated/saturated fatty acid ratio of 30 seed samples was 5.3. Alkaloid content of raw seed was high (3.3%), but could be reduced or nearly eliminated by water-and-alcohol extraction or plant breeding. Other anti-nutritive substances were present only in trace quantities. Protein quality measured as protein efficiency ratio (PER) gave low values for the non-supplemented lupin proteins (1.34 semi-sweet variety; 1.53 water-extracted seeds; 1.19 oil-cake; 3.09 casein), but the PER's were improved by the addition of 0.2% dl-methionine to the diets (3.05, 2.69, 2.81, respectively). Raw as well as processed lupin protein showed an excellent apparent digestibility (80.0–85.8%, casein 87.1%). Studies of net protein utilization (NPU) and biological value (BV) confirmed the importance of methionine supplementation. The true digestibility of 92% was equivalent to that of casein.lupine chemical composition anti-nutritive substances protein quality

ISOLATION AND CHEMICAL EVALUATION OF PROTEIN FROM CLAM WASH WATER

ABSTRACTAn appreciable amount of clam waste protein concentrate was obtained from the clam wash water by treatment with 10N H2SO4, at pH 4.0. Protein yields were about 41% by this process. Proximate analyses of the freeze‐dried clam waste protein concentrate were: moisture, 2.21%; protein, 67.9%; fat, 11.22%; fiber, 0.32%; ash, 4.92% and N‐free extract, 13.43%. Amino acid scores of the clam waste protein concentrate were considerably lower than those of the FAO reference pattern of amino acids. The clam waste protein concentrate was first limiting in leucine and valine, followed by the sulfur‐containing amino acids (cystine and methionine) and isoleucine.

AMINO ACID COMPOSITION OF HIGH PROTEIN FRACTIONS PREPARED FROM MUNG BEANS, PEA BEANS, AND RED KIDNEY BEANS

ABSTRACTBean fractions containing 4–83% protein were prepared from mung beans, pea beans, and red kidney beans by aqueous extraction followed by acid precipitation. The yields of bean fractions containing the highest concentration of protein ranged from 64–76% depending on the beans used. Amino acid scores of the bean fractions compared favorably with those of the FAO reference pattern of amino acids. The sulfur amino acids, methionine, and cystine were first limiting in the bean fractions. In addition, the fractions prepared from mung beans were also deficient in threonine.

THE CHEMICAL COMPOSITION OF AQUATIC MACROPHYTES. II. AMINO ACID COMPOSITION OF THE PROTEIN AND NON-PROTEIN FRACTIONS

The amino acid profile, crude protein (N × 6.25) and true protein (sum of all amino acids) levels were investigated in washed samples of several species of aquatic plants. There were differences of as much as 6% in the levels of crude protein and true protein of some of the species analyzed. Glutamic acid, aspartic acid and glycine, among the non-essential amino acids, and leucine, lysine, arginine and valine among the essential amino acids were major contributors to proteins in these plants. Levels of essential amino acids in the plants under investigation compared favorably with the FAO reference pattern and leaf protein concentrate. The non-protein nitrogen (NPN) and free amino acids (FAA) remaining in solution following the precipitation of protein using 80% ethanol, 5% TCA or 10% TCA were also determined in four species. Less total NPN remained in solution following ethanol extraction than when either 5 or 10% TCA was used. In addition to amino acids normally occurring in protein, ornithine, citrulline, asparagine, glutamine and -γ-amino butyric acid were also present in the NPN fraction. The FAA content ranged from approximately 6.6 to 16.8% of the total NPN, depending upon species of plant and method of extraction. The analysis indicated that this fraction could be nutritionally utilized by monogastric animals.

Total N, urea and ammonia excretions of human male subjects fed several nonessential amino acids singly as the chief source of nonspecific N

Eight adult male subjects were fed a 5 Gm. N intake in which 76 per cent of the N was provided as a single source—aspartic acid, asparagine, glutamic acid, glutamine, glycine, alanine, histidine, arginine, proline, or a mixture of 8 non-essential amino acids. The intake of essential amino acids was constant except for one period. It furnished 12 per cent of the N intake and corresponded to the 280 mg. tryptophan level of the FAO reference pattern. Caloric intakes were 54–63 cal./Kg. in all semipurified diets with one exception, and, were constant for each subject. The largest mean N retention was observed during the 8 NEAA period, but for most of the subjects N retentions were not significantly different for the 8 NEAA, glycine and glutamic acid periods. The largest N losses were observed when proline, histidine and arginine were fed. In most subjects N excretions were significantly greater when these 3 amino acids were fed than when the mixture of 8 NEAA was consumed. Urea N excretion was significantly higher during the arginine period and lower during the histidine period than during the 8 NEAA period. Ammonia N was significantly higher during the glycine period than during the 8 NEAA period. Ammonia N was higher and urea N lower in all semipurified periods than for the equilibration period, when intact protein was fed.

NITROGEN BALANCES OF YOUNG MEN FED SELECTED AMINO ACID PATTERNS. I. FAO REFERENCE PATTERN, A MODIFICATION OF THE FAO REFERENCE PATTERN, AND WHEAT FLOUR PATTERN.

Nitrogen balances were determined for six young men fed three amino acid patterns: the FAO reference pattern, a modification of the FAO pattern in which methionine was decreased and phenylalanine increased isonitrogenously, and the wheat pattern. Total N intake was approximately 10 g. The lowest intakes of the FAO reference pattern amino acids found to be adequate for the support of N equilibrium or positive N balance contained 320 mg tryptophan in the case of two subjects, 280 mg tryptophan for three subjects, and 240 mg tryptophan for one subject. Comparison of group mean N retentions for the FAO and the modified FAO patterns indicated that the two patterns were of equal value. When the FAO reference and wheat patterns were fed to provide comparable amounts of lysine, the limiting amino acid of wheat protein, group mean N retentions were 0.42 and 0.41 g, respectively. When the same two patterns were fed to provide an equivalent amount of essential amino acid N and the chief source of amino acids was intact wheat protein, group mean N retentions were 0.62 g for the FAO reference pattern, and 0.41 g for the wheat pattern; statistically, this difference is not significant. From 0.63 to 0.84 g essential amino acid N provided as FAO reference pattern was adequate to maintain N equilibrium or a slight positive balance.

Amino Acid Composition of Rye Flour and the Influence of Amino Acid Supplementation of Rye Flour and Bread on Growth, Nitrogen Efficiency Ratio and Liver Fat in the Growing Rat

The amino acid compositions of 4 rye flours were similar except in the lysine content. Compared with the FAO reference pattern, rye protein appears to be low in methionine and cystine, tryptophan, lysine and isoleucine. For the growing rat the calculated deficiencies appear to be lysine, methionine and cystine, isoleucine or threonine, and tryptophan. In rat feeding experiments lysine was the first and threonine the second most limiting amino acid. No single amino acid or pair of acids increased the protein value of rye flour supplemented with lysine and threonine. This required a group of amino acids in which isoleucine appeared to be indispensable. A rye diet containing 8 times the optimal amount of L-lysine·HCl was still superior to a nonsupplemented rye diet and the addition of DL-threonine or L-isoleucine alone to a nonsupplemented rye diet had little effect on growth, nitrogen efficiency ratio and liver fat content. However, when essential amino acids other than threonine were added to rye diets fortified with lysine, a lowering of the protein value followed. This could be counteracted by threonine supplementation. Rye flour had a protein value superior to that of wheat flour but rye crisp bread was inferior to soft wheat bread.

Nitrogen Balances of Young Women Fed the FAO Reference Pattern of Amino Acids and the Oat Pattern

Nitrogen Balances of Young Women Fed the FAO Reference Pattern of Amino Acids and the Oat Pattern

Nitrogen Balances of Young Women Fed Amino Acids in the FAO Reference Pattern, the Milk Pattern and the Peanut Pattern

Nitrogen Balances of Young Women Fed Amino Acids in the FAO Reference Pattern, the Milk Pattern and the Peanut Pattern