Local Sources of Protein in Low- and Middle-Income Countries: How to Improve the Protein Quality?

Vissamsetti, Nitya; Simon-Collins, Mackenzie; Lin, Sheryl; Bandyopadhyay, Sulagna; Kuriyan, Rebecca; Sybesma, Wilbert; Tomé, Daniel

doi:10.1016/j.cdnut.2023.102049

Cited by 2 publications

(3 citation statements)

References 142 publications

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“…Not all food proteins are digested, absorbed, and utilized to the same extent because of inherent differences in their source (e.g., inside vegetable cells with indigestible membranes), their physicochemical nature (e.g., protein configuration and AA binding), the presence of food constituents that modify digestion (e.g., dietary fiber, tannins, and other polyphenols), the presence of antinutritional factors that interfere with protein breakdown (e.g., trypsin inhibitors and lectins), and processing conditions that alter the nature or release of AAs (e.g., Maillard reaction and formation of polyAAs and methylmercaptan) ( 2 , 8 ). Protein nitrogen digestibility values and more recently ileal AA digestibility values of specific foods and well-defined diets may be taken from reliable published data or must be determined, preferably in humans ( 3 ).…”

Section: Correction Of the Score By Digestibilitymentioning

confidence: 99%

“…Digestibility of protein and IAA from plant protein sources are usually lower than for animal protein sources. The difference is more important when plant proteins are consumed in the form of complex flour or whole grains (treatment, matrix, and antinutritional factors) ( 2 ). This is particularly sensitive for younger subjects with higher protein and IAA requirements, i.e., a need for high protein quality.…”

Section: Correction Of the Score By Digestibilitymentioning

confidence: 99%

“…Protein quality matters because there are differences between the different food sources. Moreover, some forms of food storage and processing can affect protein quality ( 2 ).…”

Section: Introductionmentioning

confidence: 99%

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Protein quality, nutrition and health

Calvez,

Azzout-Marniche,

Tomé

2024

Front. Nutr.

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Dietary proteins are energy macronutrients providing nitrogen, amino acids (AA), and energy. AAs are the main nitrogen-containing compounds in the body and are the precursors for the synthesis of body proteins and of several other AA-derived molecules. Among the 20 AAs included in protein sequence, 9 are classified as “nutritionally essential” or “indispensable” AA (IAA) because they cannot be synthesized in the body and must be provided by the diet. IAAs are limiting components for protein synthesis. An adequate intake of protein is required to support growth, maintenance, body functions, health and survival. Official definition of protein requirement is based on nitrogen balance. Protein quality is related to the capacity of protein to provide an adequate quantity of nitrogen and of each of the 9 IAAs for the different physiological situations in humans. Protein source is considered high quality for humans when the protein is readily digested, simultaneously providing an adequate quantity of nitrogen and of each of the 9 IAAs to maintain an adequate metabolic AA pool. The most accurate assessment of protein quality of foods for humans is through metabolic studies that measure nitrogen balance. The protein quality score is the ratio of the content of each IAA in the food and in a reference profile. This score corresponds to the calculated composition of a protein which, when meeting protein requirements, simultaneously meets the requirements of each of the 9 IAAs. AA scores as predictors of protein quality must be adjusted for protein and AA availability.

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Section: Correction Of the Score By Digestibilitymentioning

confidence: 99%

Section: Correction Of the Score By Digestibilitymentioning

confidence: 99%

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Protein quality, nutrition and health

Calvez,

Azzout-Marniche,

Tomé

2024

Front. Nutr.

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Unlocking the potential of plant‐based foods in sub‐Saharan Africa: a review of the opportunities and challenges

Ogutu,

Okiko,

Wanjala

et al. 2024

Int J of Food Sci Tech

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SummaryThe continued increase in the global population comes with an increase in the demand for nutritious food. In particular, there is a concurrent increase in the demand for protein‐rich foods as protein is needed for human growth and development. Animal proteins have in the past has been used both in food processing and in the diets due to the exceptional functional properties that range from gelation, emulsification to foaming and water‐holding capacity among others. However, the use of proteins from animal sources has come under heavy criticism due to the impact of animal husbandry on the climate that includes global warming due to increased greenhouse gas emissions. Some of the most affected countries when it comes to global warming are mainly in sub‐Saharan Africa where climate changes have resulted either in prolonged seasons of drought, or flooding and consequently agriculture is severely disrupted. In order to continue feeding the growing population, there has been the use and adoption of alternative proteins such as those of plant origin and the adoption of plant‐based foods in the human diet. These proteins are often viewed to be more sustainable compared to the animal counterparts. Therefore, this review looks at the landscape of plant‐based foods in sub‐Saharan Africa. Additionally, the review looks at the challenges and opportunities that face the plant‐based foods adoption in the sub‐Saharan market.

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Local Sources of Protein in Low- and Middle-Income Countries: How to Improve the Protein Quality?

Cited by 2 publications

References 142 publications

Protein quality, nutrition and health

Protein quality, nutrition and health

Unlocking the potential of plant‐based foods in sub‐Saharan Africa: a review of the opportunities and challenges

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