Thermal Effects on in vitro Protein Quality of Red Kidney Bean (Phaseolus vulgaris L.) |
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Authors: | W WU WP WILLIAMS ME KUNKEL JC ACTON FB WARDLAW Y HUANG LW GRIMES |
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Affiliation: | Authors Wu, Williams, Kunkel, Acton, and Ward/aw are with the Dept. of Food Science;Author Huang is with the Dept. of Poultry Science;and Author Grimes is with the Dept. of Experimental Statistics, Clemson Univ., Clemson, SC 29634. |
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Abstract: | Significant thermal effects on in vitro protein quality of red kidney beans were observed. Beans autoclaved at 121°for 10 and 20 min, and common home-cooked beans had improved protein quality. Uncooked beans, and those autoclaved at 128°for 20 min and at 121°for 90 min had reduced protein quality compared to canned beans and those autoclaved at 110°for 20 min and at 121°for 40 and 60 min. Amino acid scores, essential amino acid index and available lysine (%), corrected for in vitro protein digestibility gave comparable results in evaluation of protein quality. Specific lysine, methionine, cysteine and other amino acid ratios overestimated protein quality. |
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Keywords: | protein digestibility efficiency ratio available lysine red kidney beans |
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