True Protein Digestibility and Digestibility-Corrected Amino Acid Score of Red Kidney Beans (Phaseolus vulgaris L.)

Wu, Wu; Williams, W.P.; Kunkel, M.E.; Acton, J. C.; Huang, Yun Peng; Wardlaw, F. B.; Grimes, L. W.

doi:10.1021/jf00053a031

Cited by 22 publications

(19 citation statements)

References 20 publications

(30 reference statements)

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“…This makes many parents avoid feeding beans to their children for fear of poor protein utilization (Onofiok & Nnanyelugo, 2012). Though the protein output in the soy-fortified diets in the current study was higher than the non-fortified diets, it is worth noting that the output was lower (7.35 -13.39%) compared to the 36 -48.3% output recorded by other researchers working with kidney beans (Wu et al, 1995). This could mean that soy-bean is a good choice for fortification of complementary foods.…”

Section: The Protein Digestibility Studycontrasting

confidence: 64%

“…Therefore, individuals feeding on such diets would have to retain as much of the proteins as possible. This could also be due to the fact that legumes might support microbial activities in the digestive tract (Wu et al, 1995). Other workers concluded that high microbial activity in the intestines which utilized the indigestible carbohydrates and protein from beans as the substrates increases nitrogen excretion (Wu et al, 1995).…”

Section: The Protein Digestibility Studymentioning

confidence: 99%

“…This could also be due to the fact that legumes might support microbial activities in the digestive tract (Wu et al, 1995). Other workers concluded that high microbial activity in the intestines which utilized the indigestible carbohydrates and protein from beans as the substrates increases nitrogen excretion (Wu et al, 1995). This makes many parents avoid feeding beans to their children for fear of poor protein utilization (Onofiok & Nnanyelugo, 2012).…”

Section: The Protein Digestibility Studymentioning

confidence: 99%

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Rat Bioassay for Evaluation of Protein Quality of Soy-Fortified Complementary Foods

Kamau¹,

Serrem²,

Wamunga³

2017

JFR

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Compositing complementary flours with legumes of high protein quality such as soy can be effective in abating Protein Energy Malnutrition. Soy-fortified complementary flours were developed using locally available foods from Western Kenya and used to determine the fortification effect on protein nutritional quality, growth, and rehabilitation. Ten isonitrogenous diets containing 10% protein and one containing 20% protein were formulated from six foods; maize, pearl millet, finger millet, sorghum, cassava, and banana at ratios of 70:30 flour and soy with milk powder as control and fed to weanling male albino rats. Another group was fed on a protein free diet. Banana: Soy diet had significantly superior protein nutritional quality while Maize: soy had 70% Protein Digestibility Corrected Amino Acid Score. True Protein Digestibility of the fortified diets lay within the acceptable margin for cereal: bean mixtures. Fortification with soy improved protein quality indices of flours in rats, and by extrapolation could support growth of young children if used as complementary foods.

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Section: The Protein Digestibility Studycontrasting

confidence: 64%

Section: The Protein Digestibility Studymentioning

confidence: 99%

Section: The Protein Digestibility Studymentioning

confidence: 99%

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Rat Bioassay for Evaluation of Protein Quality of Soy-Fortified Complementary Foods

Kamau¹,

Serrem²,

Wamunga³

2017

JFR

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“…Grupo/Tratamento Ganho de peso (g) Consumo (g) Índice biológico (2) Ração Proteína e, conforme o esperado, superiores aos da proteína de feijões [32].…”

Section: -Resultados E Discussãounclassified

Composição química e valor protéico do resíduo de soja em relação ao grão de soja

Silva

Naves

Oliveira

et al. 2006

Ciênc. Tecnol. Aliment.

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resumoEste trabalho teve por objetivo avaliar a composição química e o valor protéico do resíduo de soja, subproduto do processo de extração do óleo de soja. Determinou-se a composição centesimal, o valor energético e o perfil de aminoácidos do resíduo e do grão de soja. O valor protéico foi avaliado mediante índices biológicos. Ratos Wistar machos, recém-desmamados (n = 24), distribuídos em quatro grupos, foram alimentados por dez dias com rações contendo 10% de proteína (resíduo de soja, soja integral, caseína -controle) ou com ração aprotéica. O resíduo apresentou maior conteúdo protéico (47%) e menor teor energético (334 kcal/100 g) em relação ao grão de soja (40% e 452 kcal/100 g, respectivamente), além de perfil de aminoácidos essenciais com escore de 101% em relação ao padrão de referência e digestibilidade protéica de 88%. Segundo os índices RNPR (Relative Net Protein Ratio) e PDCAAS (escore de aminoácidos corrigido pela digestibilidade), a qualidade da proteína do resíduo de soja é similar à do grão integral (valores protéicos de 87% e 85%, respectivamente). O resíduo de soja é fonte de carboidratos, minerais, fibras e proteína de qualidade nutricional adequada, apresentando vantagens em relação à soja integral tais como menor teor energético e maior concentração protéica. palavras-chave: soja, composição química, proteína, valor protéico, resíduo de soja.summarY CHEMICAL COMPOSITION AND PROTEIN VALUE OF THE SOYBEAN RESIDUE IN RELATION TO THE SOYBEAN GRAIN. The aim of this research is to evaluate the chemical composition and protein value of soybean residue, which is a sub product of soybean oil extraction. The centesimal composition, energy value and amino acid contents were determined from soybean residue and soybean grain. The protein value was estimated by means of biological indexes. Weaning male Wistar rats (n = 24) were divided into four groups that were fed for ten days with 10% protein diets (soybean residue, soybean grain, casein-control) or a non-protein diet. The soybean residue showed a greater content of protein (47%) and lower energetic value (334 kcal/100 g) than soybean grain (40% e 452 kcal/100 g, respectively) and it also showed an essential amino acid score of 101% compared to the reference pattern and protein digestibility of 88%. Protein quality of soybean residue is similar to the protein of soybean grain (protein values of 87% and 85%, respectively), according to RNPR (Relative Net Protein Ratio) and PDCAAS (Protein Digestibility-Corrected Amino Acid Score) indexes. The soybean residue is a source of carbohydrates, minerals, fibers and adequate protein in nutritional terms and it shows advantages in relation to soybean grain such as lower energetic value and greater protein content. Keywords: soybean, chemical composition, protein, protein value, soybean residue. -iNtroduçãoA soja é um produto agrícola de grande interesse mundial graças à versatilidade de aplicação de seus produtos na alimentação humana e animal e ao seu valor econômico nos mercados nacional e internacional. O Br...

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“…A menor digestibilidade da proteína do feijão é atribuída a vários fatores, tais como a estrutura compacta de proteínas nativas de feijões e a presença de substâncias no tegumento do feijão, como taninos condensados e ácido fítico, que podem formar complexos insolúveis com aminoácidos, tornando-os indisponíveis para absorção (WU et al, 1995;MARTÍNEZ-VALVERDE;PERIAGO;ROS, 2000). Esse fato é especialmente importante em alguns países em desenvolvimento, em que as leguminosas associadas aos cereais constituem a principal fonte de proteína da dieta, sobretudo para a população carente (LEVY-COSTA et al, 2005;MINISTÉRIO DA SAÚDE, 2006).…”

Section: Introductionunclassified

Feijão macerado: alternativa para melhorar a qualidade nutricional

Fernandes

Souza

Naves

2011

Semin. Cienc. Biol. Saude

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A proteína do feijão é deficiente em aminoácidos sulfurados e tem digestibilidade reduzida, sobretudo por causa da presença de polifenóis e fitatos no grão. O processo de maceração pode reduzir os teores dessas substâncias, e assim aumentar a digestibilidade de sua proteína. Este trabalho teve o objetivo de investigar o efeito da maceração na qualidade protéica do feijão. O feijão comum (cultivar Carioca) foi submetido a dois tempos de maceração (4 horas e 12 horas) antes do cozimento, na proporção grão:água de 1:3, e uma amostra de feijão foi cozida sem maceração. Foi realizado um ensaio biológico com ratos Wistar e a qualidade protéica dos feijões foi estimada por meio dos índices NPR (Net Protein Ratio) e NPU (Net Protein Utilization). A maceração por 4 horas foi suficiente para reduzir o tempo de cocção do feijão pela metade. O processo de maceração, por 12 horas, melhorou a qualidade protéica do feijão. Assim, a maceração prévia à cocção do feijão pode ser uma alternativa para melhorar o aporte protéico de populações carentes. Palavras-chave: Leguminosas. Disponibilidade biológica. Valor nutricional. Phaseolus vulgaris. Proteína. AbstractBean protein is deficient in sulfur amino acids and has reduced digestibility, mainly due to the poliphenols and phytates present in the grain. The soaking process may reduce the content of these substances and, thus improving protein digestibility. The purpose of this study was to investigate the effect of the soaking process on bean protein quality. Common beans (cv Carioca) were soaked before cooking over two periods of time (4 hours and 12 hours), in the proportion of 1:3 (grain:water) and another bean sample was cooked without soaking. An experiment with Wistar rats was carried out and bean protein quality was estimated by means of Net Protein Ratio (NPR) and Net Protein Utilization (NPU). Soaking process during 4 h was sufficient to reduce in a half the bean cooking time. Soaking for 12 hours improved the protein quality of the beans. Thus, the soaking process may improve the protein intake of poor community.

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True Protein Digestibility and Digestibility-Corrected Amino Acid Score of Red Kidney Beans (Phaseolus vulgaris L.)

Cited by 22 publications

References 20 publications

Rat Bioassay for Evaluation of Protein Quality of Soy-Fortified Complementary Foods

Rat Bioassay for Evaluation of Protein Quality of Soy-Fortified Complementary Foods

Composição química e valor protéico do resíduo de soja em relação ao grão de soja

Feijão macerado: alternativa para melhorar a qualidade nutricional

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