Effect of processing on protein nutritional quality of canavalia gladiata.
(2003) In Nahrung / Food 47(4). p.256-260- Abstract
- Evaluation of protein true digestibility (TD), biological value (BV), and net protein utilization (NPU) of diets containing mature sword bean (Canavalia gladiata), seed flour and grits were carried out with male Sprague-Dawley rats. The seed flour and grits were processed by soaking, cooking, soaking and cooking, autoclaving, and roasting. The TD of processed flour (cooked (84.8), soaked and cooked (76.2), autoclaved (82.0), roasted grits (64.5), and roasted flour (61.2)) were significantly higher (p < 0.05) than in the raw (51.4) and the soaked only grits (35.8). Soaking the grits decreased the TD. The BV of cooked grits and grits cooked after soaking were significantly higher than that of the other processed samples (p < 0.05).... (More)
- Evaluation of protein true digestibility (TD), biological value (BV), and net protein utilization (NPU) of diets containing mature sword bean (Canavalia gladiata), seed flour and grits were carried out with male Sprague-Dawley rats. The seed flour and grits were processed by soaking, cooking, soaking and cooking, autoclaving, and roasting. The TD of processed flour (cooked (84.8), soaked and cooked (76.2), autoclaved (82.0), roasted grits (64.5), and roasted flour (61.2)) were significantly higher (p < 0.05) than in the raw (51.4) and the soaked only grits (35.8). Soaking the grits decreased the TD. The BV of cooked grits and grits cooked after soaking were significantly higher than that of the other processed samples (p < 0.05). However, the BV of the diets containing cooked and soaked and cooked grits were not significantly different. The NPU of the cooked grits (39.4) and grits cooked after soaking (37.6) were significantly higher (p < 0.05) than that of the other processed samples (autoclaved grits (31.0), roasted grits (19.5), roasted flour (10.8), and soaked only grits (1.6)). The NPU of all the processed samples were significantly lower than the reference casein (p < 0.05). The highest protein nutritional quality was obtained by either cooking the grits or by soaking and cooking the grits. In vitro protein digestibility measurements were not well correlated to the true digestibility. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/127791
- author
- Ekanayake, Sagarika LU ; Jansz, E R ; Nair, Baboo M LU and Asp, Nils-Georg LU
- publishing date
- 2003
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Nahrung / Food
- volume
- 47
- issue
- 4
- pages
- 256 - 260
- publisher
- John Wiley & Sons Inc.
- external identifiers
-
- scopus:0242522130
- ISSN
- 1521-3803
- DOI
- 10.1002/food.200390060
- language
- English
- LU publication?
- no
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- 206f02b6-cb05-4502-b176-38cccc254f51 (old id 127791)
- date added to LUP
- 2016-04-01 16:27:33
- date last changed
- 2022-01-28 19:50:30
@article{206f02b6-cb05-4502-b176-38cccc254f51,
abstract = {{Evaluation of protein true digestibility (TD), biological value (BV), and net protein utilization (NPU) of diets containing mature sword bean (Canavalia gladiata), seed flour and grits were carried out with male Sprague-Dawley rats. The seed flour and grits were processed by soaking, cooking, soaking and cooking, autoclaving, and roasting. The TD of processed flour (cooked (84.8), soaked and cooked (76.2), autoclaved (82.0), roasted grits (64.5), and roasted flour (61.2)) were significantly higher (p < 0.05) than in the raw (51.4) and the soaked only grits (35.8). Soaking the grits decreased the TD. The BV of cooked grits and grits cooked after soaking were significantly higher than that of the other processed samples (p < 0.05). However, the BV of the diets containing cooked and soaked and cooked grits were not significantly different. The NPU of the cooked grits (39.4) and grits cooked after soaking (37.6) were significantly higher (p < 0.05) than that of the other processed samples (autoclaved grits (31.0), roasted grits (19.5), roasted flour (10.8), and soaked only grits (1.6)). The NPU of all the processed samples were significantly lower than the reference casein (p < 0.05). The highest protein nutritional quality was obtained by either cooking the grits or by soaking and cooking the grits. In vitro protein digestibility measurements were not well correlated to the true digestibility.}},
author = {{Ekanayake, Sagarika and Jansz, E R and Nair, Baboo M and Asp, Nils-Georg}},
issn = {{1521-3803}},
language = {{eng}},
number = {{4}},
pages = {{256--260}},
publisher = {{John Wiley & Sons Inc.}},
series = {{Nahrung / Food}},
title = {{Effect of processing on protein nutritional quality of canavalia gladiata.}},
url = {{http://dx.doi.org/10.1002/food.200390060}},
doi = {{10.1002/food.200390060}},
volume = {{47}},
year = {{2003}},
}