Nutritional Evaluation (Per) of Isolated Soybean Protein and Combinations of Food Proteins

Steinke, Fred H.; Prescher, Elmer E.; Hopkins, Daniel T.

doi:10.1111/j.1365-2621.1980.tb02606.x

Cited by 45 publications

(20 citation statements)

References 8 publications

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“…Steinke et al (1980) Babji et al (1980) reported no relative differences between mechanically deboned poultry meat and a casein control. These studies indicate that based on the growth of weanling rats, protein sources from meat products yield a protein quality comparable to or greater than the casein standard.…”

Section: Riboflavin Assaymentioning

confidence: 99%

Nutrient Characterization of Color Modified and Unaltered Flaked Turkey Thigh Meat

Phelps

Marriott

Graham

et al. 1990

Journal of Muscle Foods

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Section: Riboflavin Assaymentioning

confidence: 99%

Nutrient Characterization of Color Modified and Unaltered Flaked Turkey Thigh Meat

Phelps

Marriott

Graham

et al. 1990

Journal of Muscle Foods

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“…The essential amino acid index (EAAI) was calculated by using the ratio of test protein to the reference protein for each eight essential amino acids plus histidine in the equation (Steinke et al, 1980):…”

Section: Essential Amino Acid Index (Eaai)mentioning

confidence: 99%

Chemical composition of the leaves of tea bush (Ocimum gratissium L.)

Adeyeye

Oyarekua

2015

Bangladesh J. Sci. Ind. Res.

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Tea bush leaves are important in the preparation of soups. Crude fat was 5.20g/100g. High value results (g/100g): protein (28.9), carbohydrate (36.2), ash (9.40), fibre (14.1); fatty acid (4.16g/100g) with energy value (154kJ/100g). High major minerals were: Ca, Mg, K and P, high trace minerals were: Fe, Cu, Mn and Zn. Mineral ratios within nutritional standards: Na/K, Ca/P and [K/(Ca + Mg)]. In amino acid composition, highest concentrated amino acid was Glu (11.0g/100g), second was Leu (7.65g/100g), total amino acid (87.2g/100g). Essential amino acid (with His) was 42.5g/100g (48.7%). Quality parameters obtained in the results: Leu/Ile (1.59), % Cys/TSAA (42.3), P-PER (2.49) and EAAI (1.18). On quality criteria, Lys was limiting in the three criteria used. Fatty acid had values of SFA (30.9%), MUFA (5.60%), PUFA (63.5%), PUFA/SFA (2.06), n-6/n-3 (1.52), EPA/DHA (1.39). Total phospholipids (44.1mg/100g) with phosphatidylcholine (15.9), phosphatidylinostitol (14.9) predominating. Cholesterol was 0.00mg/100g, sitosterol was 26.3mg/100g (61.5%).Bangladesh J. Sci. Ind. Res. 50(2), 93-108, 2015

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“…Comparando esses valores aos relacionados pelo IBGE (1977) Os excessos de lisina no caupi e de sulfurados no gergelim possibilitam a obtenção de uma mistura do tipo III na classificação de Bressani (Steinke et al, 1980). Os valores obtidos para as misturas M 1 , M 2 e M 3 constam da Tabela 5.…”

Section: Resultsunclassified

Eficiência da farinha desengordurada de gergelim como complemento protéico da farinha extrudada de caupi1

Maia

Calvete

Telles

et al. 1999

Pesq. agropec. bras.

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RESUMO -O objetivo deste trabalho foi promover uma avaliação nutricional da mistura protéica desengordurada, obtida do gergelim (Sesamum indicum L.), com a farinha extrudada do caupi (Vigna unguiculata L. Walp), utilizando-se métodos físicos, bioquímicos, nutricionais e sensoriais. Usando-se semente integral do gergelim, com 54,08% de óleo e 21,83% de proteína, obteve-se a semente descascada com baixa concentração de oxalatos, que foi usada para a produção de farinha desengordurada de gergelim (FDG) contendo 2,81% de óleo e 59,16% de proteína. A principal característica desta farinha foi sua alta concentração de aminoácidos sulfurados (30,88 mg/g proteína). Esta FDG foi usada como complemento da proteína da farinha do caupi obtida pelo processo de cozimento por extrusão (FEC), o que ocasionou a inativação de grande parte dos inibidores de tripsina. A proteína da farinha FEC mostrou uma concentração de 24,29%, um baixo conteúdo de aminoácidos sulfurados (17,22 mg/g proteína) e alto teor de lisina (58,47 mg/g proteína). O alimento formulado foi considerado de boa qualidade nutricional.Termos para indexação: Sesamum indicum, Vigna unguiculata, oxalatos, aminoácidos sulfurados, tripsina. EFFICIENCY OF DEFATTED SESAME FLOUR AS A PROTEIC SUPPLEMENT OF EXTRUDED COWPEA FLOURABSTRACT -The purpuse of this work was to evaluate the nutritional and organoleptic efficiency of the defatted proteic mixture obtained from gergelim, with extruded flour from cowpea beans, using physical, biochemical, nutritional and sensory methods. Using integral sesame seed, with 54.08% of oil and 21.83% of protein, the dehusked seed with low concentration of oxalates, that was used in the production of defatted sesame flour (FDG) with 2.81% of oil and 59.16% of protein was obtained. The main characteristic of the flour was the high concentration of sulphur amino acids (30.88 mg/g protein).The FDG was used as a complement of the protein of the cowpea flour obtained through a extrusion cooking process (FEC) which inactivated the major part of the trypsin inhibitors. The protein of the flour (FEC) presented a concentration of 24.29%, a low content of sulfur amino acids (17.22 mg/g protein) and a high lysin content (58.47 mg/g protein). The formulated food was considered of good nutritional quality. INTRODUÇÃONos países em desenvolvimento, a avaliação das dietas limitadas em proteínas é complicada pelas condições ambientais e sociais (doenças parasitárias e infecciosas) que tendem a aumentar as necessidades energético-protéicas.A combinação de gergelim (Sesamum indicum L.) com caupi (Vigna unguiculata L. Walp) é um exem-

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Nutritional Evaluation (Per) of Isolated Soybean Protein and Combinations of Food Proteins

Cited by 45 publications

References 8 publications

Nutrient Characterization of Color Modified and Unaltered Flaked Turkey Thigh Meat

Nutrient Characterization of Color Modified and Unaltered Flaked Turkey Thigh Meat

Chemical composition of the leaves of tea bush (Ocimum gratissium L.)

Eficiência da farinha desengordurada de gergelim como complemento protéico da farinha extrudada de caupi1

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