Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum)

Abstract

In order to determine the effect of extrusion, baking, and cooking on the protein quality of yellow and green split peas, a rodent bioassay was conducted and compared to an in vitro method of protein quality determination. The Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of green split peas (71.4%) was higher than that of yellow split peas (67.8%), on average. Similarly, the average Digestible Indispensable Amino Acid Score (DIAAS) of green split peas (69%) was higher than that of yellow split peas (67%). Cooked green pea flour had lower PDCAAS and DIAAS values (69.19% and 67%) than either extruded (73.61%, 70%) or baked (75.22%, 70%). Conversely, cooked yellow split peas had the highest PDCCAS value (69.19%), while extruded yellow split peas had the highest DIAAS value (67%). Interestingly, a strong correlation was found between in vivo and in vitro analysis of protein quality (R = 0.9745). This work highlights the differences between processing methods on pea protein quality and suggests that in vitro measurements of protein digestibility could be used as a surrogate for in vivo analysis.

Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies

“…Other plant proteins may have different limiting AAs, such as pulses, which tend to be limiting in either sulfur AA or tryptophan. For example, field peas present with an AAS of 0.8 (Nosworthy, Medina, et al, ). From a nutritional standpoint, blending almonds with complementary protein sources can enhance the final AAS of the meal/food product, and pulses may represent an opportune complementary protein class for almonds.…”

“…In order to calculate PDCAAS for the test articles, the percent True Fecal Protein Digestibility (%TFPD) was measured according to AOAC Official Method 991.29 (Association of Official Analytical Chemists, 1995), with minor modifications to account for advances in rodent nutrition since the date of first action of the published method (1991). Principally, the AIN-93G vitamin and mineral premixes were employed instead of the AIN-76 formulations (Reeves, Nielsen, & Fahey, 1993), as the authors have described previously (House, Neufeld, & Leson, 2010;Nosworthy, Medina, et al, 2017). As an additional measure, the percent in vitro protein digestibility (%IVPD) was determined via the pH drop method, in duplicate, as previously described (Tinus, Damour, Riel, & Sopade, 2012).…”

“…For example, field peas present with an AAS of 0.8 (Nosworthy, Medina, et al, 2017). Note: Data presented on "as is" basis.…”

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

“…Diverse processing methods and technologies have been employed to enhance the utilization of pulses for consumption. These include boiling, baking, extrusion (Nosworthy et al., ), roasting, soaking, germination, fermentation, microwaving, autoclaving (Yin, Ma, Hu, Li, & Boye, ), high hydrostatic pressure (Lee et al., ), dehulling (Siva, Thavarajah, & Thavarajah, ), micronization (Bellido, Arntfield, Cenkowski, & Scanlon, ), and gamma irradiation (Dixit, Kumar, Rani, Manjaya, & Bhatnagar, ). However, the most common preparation method that facilitates palatability of pulses is presoaking the seeds followed by boiling in water, herein referred to as cooking, prior to application of sauces and condiments.…”

A Rat Study to Evaluate the Protein Quality of Three Green Microalgal Species and the Impact of Mechanical Cell Wall Disruption

“…In vitro protein digestibility-corrected amino acid score (IVPDCAAS) was calculated as the product of the first limiting amino acid score and in vitro protein digestibility [31,32].…”