The Importance of Commercial Processing for the Protein Value of Food Products

Mitchell, H. H.; Hamilton, T. S.; Beadles, Jessie R.; Simpson, Frank

doi:10.1093/jn/29.1.13

Cited by 61 publications

(9 citation statements)

References 25 publications

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“…There is a statistically high significant difference between raw and roasted wheat germs in the digestibility (p < 0.01) ( Table 4). Roasting obviously has increased the degistibility of wheat germs, just as MITCHELL et al found that autoclaving increases the digestibility of soybeans [21]. True digestibility of protein of roasted wheat germs was hgher because toxic or inhibitory factors were destroyed.…”

Section: Discussionmentioning

confidence: 99%

Effect of thermal processing on the nutritive value of wheat germ protein

Jurković

Čolić

1993

Nahrung

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Wheat germs are used as industrial products for nourishment so that it was necessary to determine the nutritive value of proteins in raw and in roasted wheat germs (temperature: 130-150 degrees C for 20 min). Protein quality evaluation has been determined by a biological method--feeding young growing rats. The rats were fed 10% level protein diets, based on raw and roasted wheat germs. The results show that protein of roasted wheat germs has higher digestibility (D) and protein efficiency ratio (PER) than the raw wheat germs which proves that roasting destroyed digestion enzymes inhibitors. Furthermore, the net protein utilization (NPU) has also been improved by roasting. Biological value (BV) of raw germs approximates to the value of roasted germs. The results lead us to the conclusion that roasting saves and improves protein parameters in wheat germs.

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Section: Discussionmentioning

confidence: 99%

Effect of thermal processing on the nutritive value of wheat germ protein

Jurković

Čolić

1993

Nahrung

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“…The true digestibilities and biological values of the proteins were determined by the method of Mitchell (1923-4) as modified by Mitchell and Carmen ( 1926), Beadles et al (1933), and Mitchell et al (1945).…”

Section: S07mentioning

confidence: 99%

Rumenal Flora Studies in the Sheep I. The Nutritive Value of Rumen Bacterial Protein

Reed¹,

Moir²,

Underwood³

1949

Aust. Jnl. Of Bio. Sci.

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SummaryTwo large satnples of "mixed" rumen bacteria, virtually free from protozoa and feed residues, were prepared from abattoir sheep, one from sheep coming from "green" feed conditions and the other from "dry"-fed sheep.The "true" digestibilities and biological values of the crude protein of these preparations were determined by nitrogen-balance method with young growing rats and compared with "standard" casein. The cyst ( e) ine and methionine contents of the rumen bacteria samples and of "whole" protein preparations made from them were also determined.The average "true" digestibilities of the protein of the "green"-fed and "dry"-fed rumen bacteria were found to be 62.1 and 64.8 respectively. These were not significantly different from each other but very much lower than that obtained for the casein, namely 101.2.The mean biological values found for the "dry"-fed rumen bacterial protein, the "green"-fed rumen bacterial protein, and the casein were 77.9, 79.1=), and 79.6 respectively, when fed as th~ sole source of nitrogen in the ration at levels of 9.2, 9.7, and 9.5 per cent. crude protein (N x 6.25).· The crude protein content of the "green"-fed· bacterial sample was 47.6 per cent. and of the "dry"-fed 50.9 per cent. on the dry basis. These samples and their protein preparations were found to be very similar in cystine content in relation to the total nitrogen present, but the former was appreciably richer in methionine.These findings were compared with those of other workers with similar material, with other microorganisms, and with other sources of protein, and are discussed in relation to the problem of the utilization of microbial protein by the ruminant.It is concluded that judged by results with growing rats, rumen bacterial protein must be r~garded as low in digestibility, relatively high in biological value, but mildly deficient in methionine.

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“…For personal use only. (29), and 9.02% (27) A number of workers (3,8,20,21) (3) showed that the protein of copra cake had high biological value. The poor results obtained with the Ghanaian copra cake cannot be accounted for with certainty.…”

Section: Introductionmentioning

confidence: 99%

Nutritive Value of Some Ghanaian Feedstuffs

Owusu-Domfeh¹,

Christensen²,

Owen³

1970

Can. J. Anim. Sci.

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The nutrient composition of 12 Ghanaian trogen-balance and protein efficiency. ratio t"iirtoff;-;"r ;traiJ by chemical or micro-melhods in diets coniaining 8' 1J', l_41 119 bi;bgi;;l anatysis for 'amino acids, B-vita-ITVo protein. Heating cowpeas and bambarra "iitir,'""f"m,'ptro.pt"nit,Iil-;&t;!,t beans^was found tolncrease the digestibility the oroximate' irinciples.--bieJJtitity"lo"m-and protein utilization of the legumgs. The ;i;r6' f-"4; --uitii, -.""iE ;' ilA' piot"io comfrsition of .the feedstuffs was,.with a few were determiried with -adult "mile mic.e. The exceptions, similar to that r-eported elserrhere' amino acid contents of itre-t""Asiuff" *ere Notabledifferencesincludedthe

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The Importance of Commercial Processing for the Protein Value of Food Products

Cited by 61 publications

References 25 publications

Effect of thermal processing on the nutritive value of wheat germ protein

Effect of thermal processing on the nutritive value of wheat germ protein

Rumenal Flora Studies in the Sheep I. The Nutritive Value of Rumen Bacterial Protein

Nutritive Value of Some Ghanaian Feedstuffs

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