Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit

Abstract

Effect of addition of multigrain premix (MGP) prepared using a combination of cereals, pulses and oilseeds at 40% level, on nutritional properties of multigrain biscuit, its in-vitro and in-vivo protein digestibility and protein profiling were studied. The incorporation of MGP significantly increased the protein content (from 7.37 to 16.61%), insoluble dietary fiber (from 1.71 to 6.67%), soluble dietary fiber (from 0.46 to 2.42%). The significant increase in the levels of isoleucine (ND-34.79%), methionine (0.04 to 7.65%), tryptophan (0.22 to 5.95%) valine (0.38 to 16.58%), lysine (0.36 to 7.32%), and threonine (0.51 to 7.2%) was observed, whereas fatty acid profile of MGP incorporated biscuits showed increased polyunsaturated fatty acids and decreased saturated fatty acids. The vitamin-mineral profile of MGP incorporated biscuits showed increased the thiamin (0.07-0.21 mg/ 100 g), riboflavin (0.09-0.28 mg/100 g), calcium (12.89-45.28 mg/100 g) and iron (1.13-3.47 mg/100 g) contents. The in-vitro protein digesibility of multigrain and control biscuits indicated that the proteins present in multigrain biscuits had high digestibility (71.73%) as compared to control biscuit (38.13%). The in-vivo studies indicated that, the protein quality of multigrain biscuits was comparable with casein protein with high protein efficiency ratio of 3.02. The electrophoretic pattern of multigrain biscuits showed subunit molecular weight distribution of different protein units and aggregation of protein bands at high molecular weight region of 85 to 166 kD. The outcome of the study indicated the possibility of utilising MGP to improve the overall nutritional quality of biscuits. Keywords Multigrain biscuit Á Amino acid profile Á Fatty acid profile Á In-vitro protein digestibility Á In-vivo protein digestibility Á SDS-PAGE

Protein Digestibility of Cereal Products

“…Substitution of wheat flour with rice flour has increased protein digestibility in biscuits [74]. Furthermore, in terms of improving the nutritional profile of baked products, diversification in the used cereals can come up to the suboptimal amino acid composition of wheat [75,76].…”

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

“…Mushrooms are rich in fibre and adding powdered mushrooms may improve protein hydrolysis via the effects of fibre on the physical structure of the biscuit. Ashwath Kumar, et al [45] discovered that fibre enriched wheat biscuits (TDF, 9.09%) had a higher rate of protein hydrolysis. Sciarini, et al [46] found that the addition of oat bran fibre and resistant starch into a gluten-free bread (rice flour) increased the percentage of protein hydrolysis and suggested that this was achieved by disrupting the crumb structure.…”

Elucidating the physical, morphometric, nutritional, and bioactive properties of selected highland crops viz. hull-less barley, buckwheat, and black rice for novel food formulation

“…A similar intense band of high molecular weight was observed by Wang et al 40 in stored buckwheat grains. Contrarily, in a study conducted by Kumar et al 14 more intense protein bands were found near 6.5 kDa and between 29 and 40 kDa in barley. Black rice showed one band near 100 kDa, which might be the specific protein band related to rice pericarp colour.…”

“…SDS-PAGE analysis. The method described by Kumar et al 14 was used to conduct the SDS PAGE analysis of the various selected grains viz. hull-less barley, buckwheat, and black rice, with minor modication.…”