In vivoprotein quality of selected cereal-based staple foods enriched with soybean proteins

Abstract

BackgroundOne way to diminish protein malnutrition in children is by enriching cereal-based flours for the manufacturing of maize tortillas, wheat flour tortillas, and yeast-leavened breads, which are widely consumed among low socio-economic groups.ObjectiveThe aim was to determine and compare the essential amino acid (EAA) scores, protein digestibility corrected amino acid scores (PDCAAS), and in vivo protein quality (protein digestibility, protein efficiency ratio (PER), biological values (BV), and net protein utilization (NPU) values) of regular versus soybean-fortified maize tortillas, yeast-leavened bread, and wheat flour tortillas.DesignTo comparatively assess differences in protein quality among maize tortillas, wheat flour tortillas, and yeast-leavened breads, EAA compositions and in vivo studies with weanling rats were performed. The experimental diets based on regular or soybean-fortified food products were compared with a casein-based diet. Food intake, weight gains, PER, dry matter and protein digestibility, BV, NPU, and PDCAAS were assessed. The soybean-fortified tortillas contained 6% of defatted soybean flour, whereas the yeast-leavened bread flour contained 4.5% of soybean concentrate.ResultsThe soybean-fortified tortillas and bread contained higher amounts of lysine and tryptophan, which improved their EAA scores and PDCAAS. Rats fed diets based on soybean-fortified maize or wheat tortillas gained considerably more weight and had better BV and NPU values compared with counterparts fed with respective regular products. As a result, fortified maize tortillas and wheat flour tortillas improved PER from 0.73 to 1.64 and 0.69 to 1.77, respectively. The PER improvement was not as evident in rats fed the enriched yeast-leavened bread because the formulation contained sugar that decreased lysine availability possibly to Maillard reactions.ConclusionsThe proposed enrichment of cereal-based foods with soybean proteins greatly improved PDCAAS, animal growth, nitrogen retention, and PER primarily in both maize and wheat flour tortillas. Therefore, these foods can help to diminish protein malnutrition among children who greatly depend on cereals as the main protein dietary source.

Effect of soybean bagasse addition on texture, sensory properties, and protein quality of maize tortillas

“…Consequently, the amino acid scores (see Table ) of enriched tortillas improved in about 11 and 21 units, respectively. This effect was previously observed by Acevedo‐Pacheco and Serna‐Saldívar () in their research related to the production of fortified corn tortillas with defatted soybean flour. In vitro protein digestibility was evaluated and results indicated that this parameter was not affected by the partial substitution of NCF by 5 or 10SB (about 90% in all tortillas).…”

“…More importantly, the PDCAAS of the SB tortillas improved mainly due to the higher levels of lysine and tryptophan (Table ). The most limiting amino acids for these tortillas were lysine followed by tryptophan (Acevedo‐Pacheco & Serna‐Saldívar, ). Results show that lysine levels were 14% and 26% higher in tortillas containing 5SB and 10SB, respectively.…”

Aflatoxins in cereals: State of the art

“…Cereals, as edible grains belonging to Gramineae family, have been cultivated before civilization period due to high nutritional value and palatability Beloshapka, Buff, Fahey, & Swanson, 2016. Although only, few of them (especially wheat and rice) have been extensively used as staple foods for human consumption, majority such as barley and sorghum have been utilized as livestock feed (Acevedo-Pacheco & Serna-Saldívar, 2016). However, cereal grains can be a significant source of risk for both human and animal due to the presence of mycotoxins especially aflatoxins (AF) as a potent natural toxin (Duarte, Pena, & Lino, 2010;Khaneghah, Martins, Von Hertwig, Bertoldo, & Sant'ana, 2018a;Wild & Gong, 2009), cereals-based products can be classified as one of the leading sources of food and feed for human and animal.…”

Consumer acceptability of a sweet bread nutritionally enriched through linear programming with broad bean, chia and amaranth flours

“…The obtained values for R2 and R3 were similar to those found by Pinto Kramer 22 in other bakery foods nutritionally enhanced: for example, cookies elaborated with 70:30 soy and oats (SCh=96%); sweet biscuits with 80:20 soybean/ rice (SCh=94%); and biscuits made with 60:40 soybean/ amaranth (SCh=92%), with lysine as limiting amino acid in all cases. Acevedo-Pacheco and Serna-Saldívar 23 enriched corn and wheat tortillas with 6% of defatted soybean flour and achieved an increase in protein intake of 25 and 23% respectively, with chemical score improved from 49 to 64%.…”