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Effect of processing on protein nutritional quality of canavalia gladiata.

Ekanayake, Sagarika LU ; Jansz, E R; Nair, Baboo M LU and Asp, Nils-Georg LU (2003) In Nahrung / Food1957-01-01+01:002003-01-01+01:00 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)
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author
publishing date
type
Contribution to journal
publication status
published
subject
in
Nahrung / Food1957-01-01+01:002003-01-01+01:00
volume
47
issue
4
pages
256 - 260
publisher
John Wiley & Sons
external identifiers
  • scopus:0242522130
ISSN
1521-3803
DOI
language
English
LU publication?
no
id
206f02b6-cb05-4502-b176-38cccc254f51 (old id 127791)
date added to LUP
2007-07-17 16:51:40
date last changed
2018-05-29 11:43:20
@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 &lt; 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 &lt; 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 &lt; 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 &lt; 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},
  series       = {Nahrung / Food1957-01-01+01:002003-01-01+01:00},
  title        = {Effect of processing on protein nutritional quality of canavalia gladiata.},
  url          = {http://dx.doi.org/},
  volume       = {47},
  year         = {2003},
}