The Relationship Between the Protein Content of Corn and the Nutritional Value of the Protein

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

doi:10.1093/jn/48.4.461

Cited by 50 publications

(10 citation statements)

References 14 publications

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“…In somewhat related studies Dobbins et al (9) fed fattening pigs and rats equal quantities of protein in the diet was better with low protein than with high protein corn. Dobbins et al (10) and Mitchell et al (11) reported that the biological value decreased as protein content of corn increased. 3 Some of the values were more than 100% of requirement.…”

Section: Methodsmentioning

confidence: 99%

Nutritive Value of Protein in High and Low Protein Content Sorghum Grain as Measured by Rat Performance and Amino Acid Assays

Waggle¹,

Parrish²,

Deyoe³

1966

The Journal of Nutrition

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The nutritive value of protein of 2 sorghum grain composites containing 7.9% and 11.8% protein, respectively, was compared on the basis of growth of rats and amino acid analyses. The high protein sorghum grain had higher percentages of all the 17 amino acids studied than did the low protein sorghum grain. In both grains, lysine was the most deficient amino acid, and content of sulfur-containing amino acids and threonine also was low. Calculated on an equal nitrogen basis, the dibasic amino acids, especially lysine, the sulfur-containing amino acids, and threonine levels of the high protein sorghum grain were lower than those of the low protein sorghum grain. Nutri tive value of the protein of low protein sorghum grain was superior to that of a high protein sorghum grain, as shown both by growth of rats and amino acid assays. When lysine, histidine, and arginine were added to the high protein sorghum grain diet to adjust percentages of those amino acids in the protein similar to the content in the low protein sorghum grain diet, an increase in growth resulted.

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Section: Methodsmentioning

confidence: 99%

Nutritive Value of Protein in High and Low Protein Content Sorghum Grain as Measured by Rat Performance and Amino Acid Assays

Waggle¹,

Parrish²,

Deyoe³

1966

The Journal of Nutrition

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“…Simple sugar content peaks around day 20, whereas deposition of lipids continues at a steady state through maturity (Evans 1941). Even though total kernel protein increases during maturation, shifting levels of amino acids decrease overall protein quality (Mitchell and others 1952).…”

Section: Changes In Kernel Nutritional Valuementioning

confidence: 99%

Maize: A Paramount Staple Crop in the Context of Global Nutrition

Nuss¹,

Tanumihardjo²

2010

Comp Rev Food Sci Food Safe

518

350

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The maize plant (Zea mays), characterized by an erect green stalk, is one of the 3 great grain crops of the world. Its kernels, like other seeds, are storage organs that contain essential components for plant growth and reproduction. Many of these kernel constituents, including starch, protein, and some micronutrients, are also required for human health. For this reason, and others, maize has become highly integrated into global agriculture, human diet, and cultural traditions. The nutritional quality and integrity of maize kernels are influenced by many factors including genetic background, environment, and kernel processing. Cooking procedures, including nixtamalization and fermentation, can increase accessibility of micronutrients such as niacin. However, man cannot live on maize alone. For one‐third of the world's population, namely in sub‐Saharan Africa, Southeast Asia, and Latin America, humans subsist on maize as a staple food but malnutrition pervades. Strategies to further improve kernel macronutrient and micronutrient quality and quantities are under intense investigation. The 2 most common routes to enhance grain nutritional value are exogenous and endogenous fortification. Although exogenous fortification, such as addition of multivitamin premixes to maize flour, has been successful, endogenous fortification, also known as “biofortification,” may provide a more sustainable and practical solution for chronically undernourished communities. Recent accomplishments, such as low‐phytate, high‐lysine, and multivitamin maize varieties, have been created using novel genetic and agronomic approaches. Investigational studies related to biofortified maize are currently underway to determine nutrient absorption and efficacy related to human health improvement.

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“…Frey (1949) observed an increased proportion of zein in protein as grain protein percentage increased. Mitchell et al (1952) found zein and non-zein proteins increased proportionately until protein in grain reached 14 percent, but then zein increased at a greater rate than non-zein protein did. The effect of disproportional increase in zein, as also shown by Frey (1951a) and Sauberlich et al (1953), was to decrease lysine and tryptophan as a percentage of protein.…”

Section: Protei N Qual I Tymentioning

confidence: 85%

Inheritance of crude protein and seed traits in interspecific oat crosses

Campbell

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The Relationship Between the Protein Content of Corn and the Nutritional Value of the Protein

Cited by 50 publications

References 14 publications

Nutritive Value of Protein in High and Low Protein Content Sorghum Grain as Measured by Rat Performance and Amino Acid Assays

Nutritive Value of Protein in High and Low Protein Content Sorghum Grain as Measured by Rat Performance and Amino Acid Assays

Maize: A Paramount Staple Crop in the Context of Global Nutrition

Inheritance of crude protein and seed traits in interspecific oat crosses

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