High apparent ileal digestibility of amino acids in raw and germinated faba bean (Vicia faba)‐ and chickpea (Cicer arietinum)‐based diets for rats

The effects of germinated faba bean (Vicia faba minor var Alameda)‐ and chickpea (Cicer arietinum kabuli var Athenas)‐based diets on performance, N utilisation, amino acid ileal digestibility and plasma concentrations were studied in growing male Wistar rats. Raw and germinated faba bean and chickpea seed meals were incorporated in essential amino acid‐supplemented and energy‐equalised diets as the only sources of protein. A lactalbumin‐based diet equalised in protein (100 g kg^?1) and digestible energy (15.5 kJ g^?1) with the test diets was used as control. Weight gains, gain/feed ratios, N retention and NPU values of animals fed raw or germinated legumes were lower than those of rats given the control (lactalbumin) diet, while faecal dry weights were higher. However, N retention and NPU values of rats fed germinated faba bean diets were higher and faecal dry weights lower than those of animals fed non‐germinated faba bean diets. Liver and thymus fresh and dry relative weights were lower than controls for all legume diets, whilst small intestine, caecum and colon relative weights were higher than controls for non‐germinated faba beans and chickpeas either germinated or not. Caecum and colon fresh and dry relative weights of rats fed germinated faba bean seeds were lower than those of rats fed non‐germinated faba beans and not different from controls. Except for aspartic acid and proline in rats fed raw faba bean diets, apparent ileal digestibilities of amino acids were not different or higher in rats fed legume diets as compared with controls. Except for arginine, apparent ileal amino acid digestibility was higher for germinated than for non‐germinated faba bean seeds. The amounts of glycine, arginine and ornithine in plasma significantly increased whilst those of threonine, alanine, leucine and lysine decreased with respect to controls in faba bean‐ or chickpea‐fed rats, either germinated or not. We conclude that (a) germination of faba bean seeds gave rise to a significant (P < 0.01) but limited improvement in performance, N retention and apparent ileal digestibilities of some amino acids in growing rats compared with non‐germinated seeds, while there was no detectable effect in the case of germinated chickpea seeds, and (b) the apparent ileal amino acid digestibility of essential amino acid‐supplemented diets based on faba bean or chickpea meals, either germinated or not, is similar or even higher than controls. © 2002 Society of Chemical Industry     

Nutritional study of raw and popped seed proteins of Amaranthus caudatus L and Amaranthuscruentus L

The nutritional value of raw and popped (similar to popcorn preparation) seed proteins of two amaranth species, Amaranthus caudatus L and A cruentus L, was investigated. After popping, the true protein content in A caudatus and A cruentus decreased by 9 and 13% respectively. Among the amino acids, the loss of tyrosine due to the popping effect was the highest, followed by phenylalanine and methionine. Leucine was the first limiting amino acid in the raw samples, followed by lysine, while the reverse order was observed in the popped samples. The in vivo protein quality of raw and popped seeds was tested with male weanling rats and compared with wheat flour and casein samples. There was no difference between the in vivo digestibility of the raw and the popped seeds, although the in vitro digestibility was slightly higher for the popped samples. The protein efficiency ratio (PER) for all the amaranth seed samples was higher than that for the wheat sample, while the PER for the raw amaranth seed samples was close to that for the casein reference protein. The rat blood serum levels of total cholesterol, triglycerides and high‐density lipoprotein cholesterol for all the amaranth samples were lower than those for the reference protein, while the wheat flour sample showed the lowest values. Copyright © 2004 Society of Chemical Industry     

Effect of bean broth on the nutritive value and digestibility of beans

Black, red and white beans were cooked (1:3, water: beans) at 120°C and 16 lb in^?2 for 20 min. Chemical analysis of the broth showed that it contained low levels of protein, ether extract, and carbohydrates and high levels of ash and polyphenols. The effect of the addition of bean broth, on the PER and digestibility of beans was studied in rats. PER values and protein digestibility decreased as the amount of bean broth increased in the diet. White beans showed highest values of PER, weight gain and protein digestibility. The latter was lower in the groups supplemented with methionine than in those not supplemented; there was no interaction beween level of methionine and amount of bean broth in the diet on digestibility. The effect of methionine was not related to either metabolic nitrogen in faeces or amount of food consumed. A high proportion of the faeces nitrogen was soluble in NaOH. When rats from the different groups were fed diets containing 18% bean protein and killed at 6 weeks of age they showed no difference in pancreas weight that could be related to the amount of broth in the diet, nor were the levels of trypsin in the pancreas or the amount of PABA excreted upon ingestion of BT-PABA related to the amount of broth in the diet.     

Germination‐Assisted Enzymatic Hydrolysis Can Improve the Quality of Soybean Protein

This study aimed to investigate the effects of combined germination and Alcalase hydrolysis on the quality of soybean protein. Protein profiles, water solubility, foaming and emulsifying properties, thixotropic properties, and in vitro protein digestibility (IVPD) were tested, the chemical score (CS), essential amino acid index (EAAI), and protein efficiency ratio (PER) of soybean protein were also defined. The combined treatment of germination and Alcalase hydrolysis remarkably improved the solubility, emulsification activity index, emulsion stability index, and foaming capacity of soybean protein. Notably, a decrease in foaming stability was detected. The electrophoretic profile showed a weak breakdown of soybean protein during germination. However, a strong breakdown of protein was observed after the hydrolysis with Alcalase. The combined treatment also decreased the CS and EAAI of soybean protein, but only by 18%. Meanwhile, the IVPD and PER of soybean protein were significantly improved. Moreover, the protein of the germinated and hydrolyzed soybean flour demonstrated better swallowing properties. These findings indicated that the combined treatment of germination and enzymatic hydrolysis can improve the quality of soybean protein.     

In vitro multienzyme digestibility of protein of six varieties of African yam bean flours

The in vitro multienzyme protein digestibilities of the flours of six varieties of African yam bean (Sphenostylis stenocarpa), made from both whole seeds and dehulled seeds were investigated. The multienzyme system consisted of trypsin, chymotrypsin and peptidase. Digestibilities were determined for a 10 min digestion period. Both dehulling and heat treatment improved digestibility. Comparison of flours from raw whole seeds with those from dehulled seeds showed that digestibility was better in the latter, with an increase of 6.78%. Heat-treated whole seed flcurs gave a digestibility increase of 6.06% compared with raw flours whereas in the dehulled samples the digestibility increase of heat-treated flours over raw was 5.19%. Heat-treated dehulled seeds were better, with a digestibility increase of 5.90% over the heat-treated whole seed flours. No significant differences (P < 0.05) were observed in the digestibilities among the whole seed flours but significant differences were observed in the dehulled seed flours.     

Effect of hydrochloric acid treatment of palm kernel for dehulling on the nutritional quality of kernel protein

The effect of hydrochloric acid treatment for the dehulling of palm kernel on the nutritional quality of its protein was studied and compared with that of untreated kernel protein and casein. Rats fed a treated defatted kernel protein diet had slightly lower gains in body weight (59·5 g) when compared to those fed a casein diet (64·2 g), while the gains in body weight in the animals fed untreated kernel protein diet were considerably lower (42·5 g). The PER of the treated protein was 2·27 (95% of that of casein) while that of the untreated protein was lower; only 1·63. In the case of the treated protein diet, 80% of food nitrogen was absorbed compared to 94% for casein and 65% for untreated protein, indicating improvement in protein digestibility with HCl treatment. The essential amino acid content of the treated kernel protein was comparable to egg protein. Available lysine content was higher in the treated sample than that of the untreated sample. © 1998 SCI.     

Nutritional evaluation of Araucaria angustifolia seed flour as a protein complement for growing rats

BACKGROUND: The seeds of Araucaria angustifolia, namely pinhão, are consumed in south and southeast Brazil as flour or baked. There is relatively little information about the chemical composition and nutritional value of the seed and its flour. RESULTS: Pinhão flour was obtained by drying at constant temperature of 50 °C (PF50) or 80 °C (PF80) in a circulating air drier for 16 h, and evaluated as a feed additive for growing rats. Wistar rats were fed five experimental diets (n = 6 rats per diet) containing different protein sources: casein (diet CAS), casein supplemented with 20% (w/w) flour PF50 or PF80 (diets PF50 and PF80), casein supplemented with 20% pinhão without heat treatment (diet NPF), and a non‐protein group (diet APROT). Values for weight gain, feed ingest, protein efficiency ratio (PER) and net protein ratio (NPR) were similar for diets CAS and PF80. Lowest values for all nutritional parameters were observed for diets complemented with pinhão flour. Trypsin inhibitor activity was detected in PF50 but not in PF80. CONCLUSION: Pinhão flour heated at 80 °C for 16 h and used as supplementary in diet had the most similar results in all nutritional parameters to casein‐based diets, and can be used as a complementary source, substituting up to 20% of a high biological value protein in food formulations. Copyright © 2008 Society of Chemical Industry     

Nutritional evaluation and metabolic effects in rats of protein isolates obtained from seeds of three legume species

Three legume seeds, peas (Pisum sativum L), faba bean (Vicia faba L) and soybean (Glycine max L) and their respective protein isolates, were assayed for their nutritional value and metabolic effects. Feeding rats with either the legume seeds or the protein isolates resulted in an impairment in growth and significantly lower nutritional indices as compared to the control group. Protein apparent digestibility improved in the protein isolate fed rats, with similar digestibility data to those observed in the casein fed group. Liver, gastrocnemius muscle and spleen weights were decreased by legume consumption, and the enlargement detected in the small intestine weight in the animals fed on the legume seeds, was partially reversed in the animals receiving the protein isolate. This reversal was significant in rats offered faba bean protein isolate. Biochemical parameters were consistent in the legume groups, and hypoglycaemic and hypotriacylglycaemic responses were observed for the legume meals. Lower uric acid levels were found in some of the legume fed animals. Serum free amino acid profiles were affected by the legume intake, as compared with casein. Methionine and taurine concentrations decreased, whereas serine concentrations were augmented. Other amino acids, particularly glycine and valine, also showed modified plasma concentrations. These results suggest that the preparation of protein isolates, following an easy protocol, yield products with better digestibility, which keep the positive effects on glucose and triacylglyceride plasma levels, and partially reduce some other undesirable consequences related to legume consumption. © 1998 Society of Chemical Industry     

Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking

The nutritional quality of extruded unmalted or malted maize fortified with cowpea as complementary food was assessed based on its proximate analysis, amino acid composition and results from rat feeding with the blends. Results indicated a slight decrease and increase in protein content due to malting and extrusion respectively. The changes in fat, crude fibre and ash content were not significant. The blends were a good source of energy, ranging from 1831 to 2045 kJ per 100 g. Extrusion significantly increased the amino acid content of the blends, while malting had a varied effect on each of the amino acids. There was no significant difference in the protein efficiency ratio (PER), net protein ratio (NPR) and weight gain of rats fed the blends when compared with the control (casein diet). The present study shows that malting improved the nutritional quality of the blends. Rats fed the casein diet had higher values for total digestibility (TD) and net protein utilisation (NPU). There was no significant difference (P > 0.05) in the internal organ weights of rats fed all blends except the protein‐free diet. © 2000 Society of Chemical Industry     

Full-fat sunflower seed as a protein source for broiler chicks

The protein quality of hulled full-fat sunflower seed (HFFSS) was evaluated and compared to that of soyabean meal in two experiments with broiler chicks. In the first experiment, PER and NPR indexes were determined. The results showed that, when fed as the sole source of dietary protein (90 g crude protein kg⁻¹ diet), the performance as well as PER and NPR values of chicks fed HFFSS were much poorer than those of chicks fed soyabean meal. The protein quality of HFFSS was improved greatly by lysine supplementation. The PER and NPR values for HFFSS supplemented with 0.2 and 0.4% of L -lysine equalled and even became superior to those estimated for soyabean. In the second experiment, apparent and true ileal digestibilities of nitrogen and amino acids were calculated. The apparent but not the true digestibility of the mean of amino acids was significantly lower (P < 0.01) in HFFSS than in soyabean meal (0.838 vs 0.902 and 0.932 vs 0.957, respectively). The results also showed that lysine from HFFSS was less digestible than that from soyabean meal, the apparent as well as the true digestibility values being lower in the former. © 1999 Society of Chemical Industry     

藜麦发芽过程中蛋白质与皂苷及淀粉消化特性的变化规律

发芽是改善谷物质构及其营养价值的一种高效的加工方式。本文研究了藜麦发芽过程中蛋白质与皂苷及淀粉消化特性的变化规律。结果显示,发芽显著地提高了藜麦中粗蛋白和可溶性蛋白含量,分别增加了5.38%和17.55%。随着发芽时间不断增加,藜麦总淀粉、直链淀粉及支链淀粉含量分别减少25.95%、4.86%和29.53%,而还原糖含量增加了26.60%。发芽处理显著改善了藜麦种子的淀粉消化性能。发芽前藜麦种子中快消化淀粉、慢消化淀粉及抗性淀粉的百分含量分别为38.45%、43.64%和17.90%。发芽48h后,快消化淀粉的百分含量显著地增加至53.46%,而慢消化淀粉及抗性淀粉的百分含量分别下降至40.42%和6.11%。此外,发芽后藜麦种子中总皂苷含量显著增加了16.46%。研究表明,发芽的藜麦种子含有更好的营养价值和消化性能,可以用于加工功能性食品,促进人体健康。     

Protein Quality of African Oil Bean Seed (Pentaclethra machrophylla)

A study was made of the protein quality of raw, heat processed and fermented African oil bean seed (Pentaclethra macrophylla). Rats given fermented seeds consumed more food than rats given heat-treated seeds which, in turn, consumed more food than rats given the raw seeds. Fermentation and heat treatment improved apparent digestibility, feed conversion efficiency (FCE) and protein efficiency ratio (PER). In general, rats given the various forms of the oil seed lost weight, resulting in a negative PER and FCE. There was, however, a consistent improvement in the performance of rats when samples were heat-treated and better improvement when fermented. The probable reason for the poor performance is discussed.     

Sensory evaluation and in vitro protein digestibility of mung bean as affected by cooking time

Heat treatment is particularly important in the preparation of mung bean for consumption, from the point of view not only of acceptability but also of improvement on protein digestibility. Sensory evaluation of cooked mung bean in terms of taste, colour, aroma and texture has an organoleptic panel indicated that there was no significant difference (P < 0.05) between mung bean cooked for 25, 30, 35, 40 and 45 min. An in vitro protein digestibility assay was used to examine the effect of cooking time on protein digestibility. The applied non-linear mathematical model indicated a high correlation coefficient between experimental and predicted data (R² ≥ 0.999). A maximum improvement in in vitro protein digestibility (IVPD) of 4.83% was obtained by cooking for 38.6 min. No remarkable changes in most amino acids were found between raw and cooked samples except that tryptophan was decreased by 4.69% and a 10.29% loss of threonine occurred with the optimum cooking time. © 1999 Society of Chemical Industry     

Canavalia brasiliensis seeds. Protein quality and nutritional implications of dietary lectin

This study reports on the performance of rats fed with diets based on Canavalia brasiliensis seed proteins. The raw seeds are not a good regime, causing the animals to lose weight, exhibiting low net protein utilization (NPU) values, high nitrogen excretion and macroscopic alterations of key internal organs. Heat treatment, but not dialysis of the seed meal, had a beneficial effect on the nutritional parameters. Feeding rats with a diet containing pure lectin showed a lower digestibility and NPU, a much higher dry matter and nitrogen excretion, impaired growth rate and small-intestine enlargement in comparison with rats pair-fed on egg-white protein. In addition, lectin was detected fully active against rabbit erythrocytes in the faeces of rats fed lectin-containing diets. It was suggested that the seed lectin acts as an antinutritive dietary component.     

Study on the Complementation of Two Proteins of Low Quality: Black Bean (Phaseolus vulgaris) and Sesame (Sesamun incdicum L.).

In order to determine the complementary potential of black bean and sesame proteins, female rats were fed diets with 10% protein from black bean, sesame or combinations of these. Data showed that diets with these proteins combined had better quality than either protein alone. Maximum protein quality was observed when the two protein sources were mixed in a 1:l (w/w) ratio. This mixturn had PER and NPR values 2 and 5 times higher, respectively, than those of the black bean protein alone and 61 and 71% of the values of PER and NPR, respectively, obtained with a casein diet. Also, there was no alteration of serum or liver lipids.     

The nutritive value of African oil bean seeds (itPentaclethra macrophylla)

The nutritive quality of cooked, unfermented (UOB) and fermented (FOB) African oil bean seeds was evaluated by chemical analysis and animal assay.The seeds were high in energy with a slight difference between the gross energy values of UOB and FOB. The estimated protein energy ratio (P^e%) and net dietary protein calorie percent (NDpCal %), showed that the two processed forms of the seed have the potential to satisfy human protein and energy requirements.Rats fed diets containing UOB and FOB as the sole source of protein lost weight with a low feed intake resulting in negative PER values. These values were significantly (P < 0.05) inferior to the PER for the casein control.The feed digestibility was 92.6% for UOB and 87.8% for FOB. The protein digestibilities of both test samples were low with that of UOB (80.0%) being significantly (P < 0.05) different from that of FOB (48.0%). Between the first and second week of the animal experiments, a 20% and 10% mortality was recorded for rats on diets containing UOB and FOB, respectively.     

Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children

BACKGROUND: Protein–energy malnutrition (PEM) remains a major deficiency disease among children in developing countries. The protein nutritional quality of soy‐fortified sorghum biscuits was evaluated with respect to their potential as a protein‐rich supplementary food. Three isonitrogenous diets based on 50:50 ratio decorticated sorghum:defatted soy flour biscuits, 100% sorghum biscuits, casein, and a protein‐free diet were fed to male Sprague Dawley weanling rats. RESULTS: Protein efficiency ratio (PER) for the sorghum–soy biscuit diet was equivalent to the reference casein diet, and zero for the 100% sorghum diet. Faecal bulk for 100% sorghum diet was 1.5 times higher than sorghum–soy and casein diets. True protein digestibility of the three diets was high—88–95%—agreeing with previous rat studies with sorghum. Biological value and net protein utilization of the sorghum‐soy biscuit diet were similar to the casein diet, but lower than the 100% sorghum biscuit diet CONCLUSION: Notwithstanding limitations of rat bioassay for assessing sorghum food protein quality, the high PER of defatted soy flour‐fortified sorghum biscuits (sorghum:soy 50:50 ratio) indicates they have considerable potential as a supplementary food to young children to alleviate PEM. Copyright © 2011 Society of Chemical Industry     

Nutrient retention in microwave cooked germinated legumes

The effects of germination on the cooking quality and nutrient retention in pressure and microwave-cooked Bengal gram, green gram and horse gram were studied. Ungerminated (UGL) and germinated legumes (GL) cooked in a microwave oven, and under pressure were analysed for moisture, protein, ash, iron, thiamin, ascorbic acid, in vitro protein digestibility (IVPD) and starch digestibility (IVSD) and bioavailable iron. Results revealed that microwave cooking required more water and time than did pressure cooking. The range of analysed constituents on dry weight basis in UGL and GL legumes, respectively, were as follows: protein, 18.2–23.5 and 19.4–25.7 g, ash, 2.1–2.9 and 2.2–2.9 g, iron, 5.4–7.3 and 7.3–10.3 mg, thiamin, 0.10–0.34 and 0.54–1.83 mg, ascorbic acid, 2.4–3.9 and 3.1–25.6 mg/100 g. The effect of germination and method of cooking on nutrient retention varied, depending on nutrient and severity of heat treatment. Microwave cooking caused 36–57% reduction of ascorbic acid while pressure cooking caused 10–30% loss. The IVSD in raw samples ranged from 18.4% to 22.1% in UGL and 33.6% to 43.6% in GL. Cooking of UGL and GL, by both methods, increased the starch digestibility threefold. The IVPD of raw UGL ranged from 64.6% to 66.2% and that of GL was 72.4–73.9%. In cooked UGL the IVPD ranged from 70.9% to 82.3% and, in GL, from 78.4% to 84.2%, showing a significant difference in cooking methods only in UGL. The iron bioavailability ranged from 11.5% to 18.7% in raw UGL while it was 18.3–20.6% in GL. GL had a higher content of thiamin and ascorbic acid, higher protein and starch digestibility and bioavailable iron, even after cooking.     

Formulation,process conditions,and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in growing young rats

Food formulation and process conditions can indirectly influence AA digestibility and bioavailability. Here we investigated the effects of formulation and process conditions used in the manufacture of novel blended dairy gels (called “mixed gels” here) containing fava bean (Vicia faba) globular proteins on both protein composition and metabolism when given to young rats. Three mixed dairy gels containing casein micelles and fava bean proteins were produced either by chemical acidification (A) with glucono-δ-lactone (GDL) or by lactic acid fermentation. Fermented gels containing casein and fava bean proteins were produced without (F) or with (FW) whey proteins. The AA composition of mixed gels was evaluated. The electrophoretic patterns of mixed protein gels analyzed by densitometry evidenced heat denaturation and aggregation via disulfide bonds of fava bean 11S legumin that could aggregate upon heating of the mixtures before gelation. Moreover, fermented gels showed no particular protein proteolysis compared with gel obtained by GDL-induced acidification. Kinetics of acidification were also evaluated. The pH decreased rapidly during gelation of GDL-induced acid gel compared with fermented gel. Freeze-dried F, A, and FW mixed gels were then fed to 30 young (1 mo old) male Wistar rats for 21 d (n = 10/diet). Fermented mixed gels significantly increased protein efficiency ratio (+58%) and lean mass (+26%), particularly muscle mass (+9%), and muscle protein content (+15%) compared with GDL-induced acid gel. Furthermore, F and FW formulas led to significantly higher apparent digestibility and true digestibility (+7%) than A formula. Blending fava bean, casein, and whey proteins in the fermented gel FW resulted in 10% higher leucine content and significantly higher protein retention in young rats (+7% and +28%) than the F and A mixed gels, respectively. Based on protein gain in young rats, the fermented fava bean, casein, and whey mixed proteins gel was the most promising candidate for further development of mixed protein gels with enhanced nutritional benefits.     

Utilization of protein concentrates from ungerminated and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds in cookie formulations

Cookies (soft type biscuits) were produced from blends of wheat flour containing graded levels (0–25%) of protein concentrates prepared from ungerminated and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds and evaluated for nutritional, baking and sensory properties. Protein quality was investigated using weanling albino rats fed diets that were formulated to supply 10% protein using cookie samples, with casein as a control. Cookies produced from blends containing protein concentrates from germinated seeds had higher contents of crude protein and lower levels of polyphenol and phytic acid, compared with cookies supplemented with concentrates from ungerminated seeds. The use of up to 15% concentrate from ungerminated seeds in the blends produced cookies with spread ratio, hardness, colour and flavour similar to the 100% wheat flour (control) cookies. Cookies supplemented with concentrates from germinated seeds at 15–25% levels were nutritionally comparable to diets based on casein, but at the expense of acceptability. Copyright © 2004 Society of Chemical Industry