Protein Quality of Rice Drinks Fortified with Bovine and Porcine Blood Plasma

Abstract

The future of nutrition in Colombia, and perhaps in other developing countries, will depend in large part on the ability of food technology to take full advantage of the food sources available in the country and to adapt and develop new products that will vary and complement the diets of the majority of the population at a low cost. The objective of this study was to evaluate the protein quality of rice-based drinks fortified with bovine and porcine blood plasma. Six treatments were prepared with different levels of fortification (14.5%, 18.5% and 29%). The effects of the plasma type and the addition levels on the protein content, the amino acid profile, and the in vitro digestibility of the drinks were observed. The AOAC method was employed for the determination of the protein content; the amino acid profile was created using HPLC. The protein digestibility was determined by subjecting a dispersion of the drink to the action of a multi-enzymatic solution. The protein content increased with the level of fortification. The drinks fortified with bovine plasma (104%) and porcine plasma (89%) presented a better protein quality index than the unfortified drink. The digestibility of the fortified drinks did not demonstrate significant improvements in comparison with the unfortified drink. The chemical score of the drinks fortified with porcine plasma (71.6) and bovine plasma (78.5) showed that the latter had the best nutritional quality.

Evaluating and comparing tolerance, nutritional quality and bio-functional activity of bovine-plasma, corn and whey proteins, outcomes of a randomized double blind controlled trial

“…The PDCAAS of whey protein is generally considered to be 1, which is the highest possible score, and its DIAAS values are even higher ( Rutherfurd et al, 2015 , Mathai et al, 2017 ). The PDCAAS score for bovine plasma-derived proteins was 78.5, although differences in protein concentrate preparation could have influenced this result ( Montero Castillo et al, 2015 ). Studies on corn protein revealed PDCAAS scores ranging from 28.7 to 67, indicating that preparation methods significantly impact protein quality ( Mendes et al, 2016 ; Zarkadas et al, 1995 ).…”

Evaluación Nutricional de Concentrados Proteicos de Phaseolus lunatus y Vigna unguiculata

“…Esto ha conllevado a la búsqueda de alternativas altamente nutricionales y económicas que aporten a la población una mejor alimentación (Navarro et al, 2014;Montero et al, 2015). Sin embargo, el uso de alimentos localmente disponibles está siendo impulsado como medio de diversifica-ción dietética en la lucha contra la amenaza de las deficiencias de micronutrientes, es así, como la proteína vegetal juega un papel importante en la nutrición humana, destacando el grupo de las leguminosas, las cuales proporcionan una gama de nutrientes esenciales como proteínas, hidratos de carbono de bajo índice glicémico, fibra dietética, minerales y vitaminas (Navarro et al, 2014;Valiño et al, 2015).…”