PMID: 3746456Jul 1, 1986Paper

Comparisons between true digestibility of total nitrogen and limiting amino acids in vegetable proteins fed to rats

The Journal of Nutrition
G Sarwar, R W Peace

Abstract

Values (%) for true digestibility (TD) of protein and individual amino acids in some vegetable proteins were determined by the rat balance (fecal) method. Diets containing 8% crude protein (N X 6.25) from soaked and autoclaved samples of Trapper and Century field peas, lentil, pinto bean, seafarer bean, black bean or fababean and autoclaved samples of soybean, peanut, sunflower, rolled oat, rice + soybean and corn + pea were tested in two rat balance studies. In the case of blends, each protein source provided 50% of total protein. The beans, peas and lentil proteins were limiting in sulphur amino acids, tryptophan and threonine, whereas sunflower and rolled oat were most limiting in lysine. In beans, peas and lentil, the TD values of methionine (51-82), cystine (46-85), tryptophan (47-90) and threonine (62-84) were considerably lower than the TD values of total nitrogen (72-90). Similarly, in sunflower and rolled oat, the TD values of lysine (81-83) were lower than the TD values of total nitrogen (90-91). These data suggested that crude protein digestibility may not be a good predictor of bioavailability of limiting amino acids in vegetable proteins. Amino acid scores of the vegetable proteins were 62-96%. The corrections for ...Continue Reading

Citations

Aug 3, 2019·The American Journal of Clinical Nutrition·Sindhu KashyapAnura V Kurpad
Oct 23, 1997·The British Journal of Nutrition·W M RatnayakeP Laffey
Oct 17, 2017·Journal of the Science of Food and Agriculture·Lene StødkildeSøren K Jensen
Jan 1, 1997·International Journal of Food Sciences and Nutrition·S Abdel-AzizN el-Awadi
Oct 31, 2012·The British Journal of Nutrition·G Sarwar Gilani
Jun 1, 1994·Plant Foods for Human Nutrition·K Saharan, N Khetarpaul
Jul 28, 2017·Food Science & Nutrition·Matthew G NosworthyJames D House
Jan 1, 1989·Plant Foods for Human Nutrition·G SarwarD Brulé
Jan 28, 2009·Journal of Agricultural and Food Chemistry·Silvia Elaine Sormus de Castro PintoBeatriz Maria Machado de Medeiros
Jul 27, 2021·Critical Reviews in Food Science and Nutrition·Charlotte FloretCamille Michon
Aug 11, 2017·Journal of Agricultural and Food Chemistry·Matthew G NosworthyJames D House

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