scholarly journals Characterization of protein isolate from Sesamum indicum seed: In vitro protein digestibility, amino acid profile, and some functional properties

2018 ◽  
Vol 6 (6) ◽  
pp. 1715-1723 ◽  
Author(s):  
Temitope O. Fasuan ◽  
Saka O. Gbadamosi ◽  
Taiwo O. Omobuwajo
Keyword(s):  
Amino Acid ◽  
Functional Properties ◽  
Protein Digestibility ◽  
Amino Acid Profile ◽  
Protein Isolate ◽  
Sesamum Indicum ◽  
In Vitro Protein Digestibility ◽  
Vitro Protein

scholarly journals Amino Acid Profile/Score and In-vitro Protein Digestibility of Biscuits Produced from Wheat Flour, African Breadfruit Flour and Moringa Seed Flour Blends

2020 ◽  
pp. 34-42
Author(s):  
V. C. Wabali ◽  
S. Y. Giami ◽  
D. B. Kiin- Kabari ◽  
O. M. Akusu
Keyword(s):  
Amino Acid ◽  
Wheat Flour ◽  
Protein Digestibility ◽  
Amino Acid Profile ◽  
In Vitro Protein Digestibility ◽  
Seed Flour ◽  
African Breadfruit ◽  
Profile Score ◽  
Vitro Protein

The objective of this work was to evaluate the Amino Acid profile/score and In-vitro protein digestibility of composite biscuits produced from blends of Wheat flour (WHF), African breadfruit flour (ABF)and Moringa seed flour(MSF) at the following ratios (Sample A: WHF 100%: ABF 0; MSF 0, B= WHF 77.5%:ABF 20%: MSF 2.5%, C=WHF 75%: ABF 20%: MSF 5.0%, D= WHF 72.5%: ABF 20%: MSF 7.5%. E = WHF 70%: ABF 20%: MSF 10%, F = WHF 90%: ABF 0: MSF 10%, G = WHF 80%: ABF 20%: MSF 0). The most predominant Amino Acid in ABF was glutamic (12.27 g/100 g) followed by Aspartic and lysine, with values of 8.96 g/100 g and 6.55 g/100 g, respectively. Glutamic Acid content of the biscuits ranged from 10.96 g/100 g – 12.96 g/100 g, with sample B giving significantly higher value. Substitution with MSF resulted in decreasing glutamic acid content levels in the formulated biscuits, while lysine, phenylalanine and Isoleucine improved with the addition of 10% Moringa seed flour. Amino acid Scores of the biscuits using Hen egg as standard showed that whole egg had a higher amino acid score except glycine (1.04 – 1.25). Percentage In-vitro protein digestibility ranged from 10.64% - 47.33%, showing that addition of moringa seed flour and African breadfruit flour improved digestibility values from 10.64% to 47.33% for sample E with the control sample (wheat flour biscuit) being significantly lower. Substitution with ABF and MSF improved protein digestibility of the produced biscuits. Also, the Amino acid scores of the formulated biscuits were higher than the FAO recommended daily dietary requirements for Amino acids.

Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize flours

2019 ◽  
Vol 26 (3) ◽  
pp. 265-274 ◽  
Author(s):  
Shuyang Wang ◽  
Matthew G Nosworthy ◽  
James D House ◽  
Shannon-Hood Niefer ◽  
Michael T Nickerson
Keyword(s):  
Amino Acid ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Amino Acid Profile ◽  
Extrusion Temperature ◽  
In Vitro Protein Digestibility ◽  
Feed Moisture ◽  
Vitro Protein

The effect of barrel temperature (120 and 150 ℃, held constant in zones 4–6) and feed moisture (20 and 24%) on the protein quality of Kabuli chickpea, sorghum, and maize flours were examined, which included amino acid profile, in vitro protein digestibility and in vitro protein digestibility-corrected amino acid score (IV-PDCAAS). It was found that the limiting amino acid of chickpea changed from threonine to valine after extrusion, whereas both sorghum and maize were limiting in lysine before and after extrusion. The in vitro protein digestibility increased from 77 to 81% for chickpea and 73 to 76% for maize; values for sorghum remained at 74% after extrusion. However, the IV-PDCAAS for the extruded flours generally remained at the same level, 69% for chickpea, 22% for sorghum, and ∼35% for maize. The effect of extrusion temperature, moisture and their interaction was significant on protein quality of sorghum and maize, but in the case of chickpea, only the extrusion temperature was significant. Only chickpea extruded at 150 ℃ (regardless of the moisture) met the protein quality (PDCAAS > 70%) requirement to be used in food assistance products.

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