Effect of processing on protein digestibility, biological value and net protein utilization of millet and legume based infant mixes and biscuits

1996 ◽  
Vol 49 (3) ◽  
pp. 221-227 ◽  
Author(s):  
P. Geervani ◽  
V. Vimala ◽  
K. Uma Pradeep ◽  
M. Rama Devi
Keyword(s):  
Protein Digestibility ◽  
Protein Utilization ◽  
Biological Value ◽  
Net Protein

EVALUATION WITH RATS OF YEAST (Candida utilis) AND GARBAGE SWILL PROTEIN

1984 ◽  
Vol 64 (3) ◽  
pp. 743-748 ◽  
Author(s):  
A. MAYLIN ◽  
A. CERVANTES ◽  
R. BEAMES
Keyword(s):  
Key Words ◽  
Candida Utilis ◽  
Protein Digestibility ◽  
Protein Utilization ◽  
Biological Value ◽  
True Protein ◽  
Net Protein ◽  
True Protein Digestibility

True protein digestibility and biological value of three sources of protein used in the feeding of pigs in Cuba were measured with rats. The sources were dried yeast (Candida utilis), cream yeast (C. utilis), and autoclaved garbage swill. The true protein digestibility of swill (84.4%) was similar to that of dried yeast. However, the true protein digestibility of cream yeast (96.3%) was significantly higher. Biological values of swill, dried yeast and cream yeast were 79.7, 72.3 and 76.6%, respectively, to produce respective net protein utilization (true protein digestibility × biological value) values of 67.4, 61.4 and 73.8%. The results support the present policy in Cuba of feeding yeast in the undried form. Key words: Rats, yeast, garbage, protein evaluation

THE EFFECT OF FORTIFICATION OF PROCESSED SOYA FLOUR WITH dl-METHIONINE HYDROXY ANALOGUE OR dl-METHIONINE ON THE DIGESTIBILITY, BIOLOGICAL VALUE, AND NET PROTEIN UTILIZATION OF THE PROTEINS AS STUDIED IN CHILDREN

1964 ◽  
Vol 42 (3) ◽  
pp. 377-384 ◽  
Author(s):  
H. N. Parthasarathy ◽  
T. R. Doraiswamy ◽  
Myna Panemangalore ◽  
M. Narayana Rao ◽  
B. S. Chandrasekhar ◽  
...  
Keyword(s):  
Daily Intake ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Soya Flour ◽  
Protein Utilization ◽  
Biological Value ◽  
True Digestibility ◽  
The Mean ◽  
Net Protein

The true digestibility coefficient, biological value, and net available protein of diets based on processed soya flour supplemented with dl-methionine hydroxy analogue (MHA) or dl-methionine (at a level of 1.2 g/16 g N) have been determined in children aged 8–9 years. The mean daily intake of protein by the children on the different diets was maintained at a level of about 1.2 g/kg body weight. Supplementation of soya flour with dl-methionine brought about a marked increase in the biological value and net protein utilization of the proteins. MHA was, however, slightly less effective than dl-methionine in this respect. The biological value and net protein utilization of the different proteins were as follows: soya flour, 63.5 and 53.3; soya flour + MHA, 71.5 and 61.4; soya flour + methionine, 74.9 and 64.7; and skim milk powder, 82.6 and 72.0.

EFFECT OF STEAM PELLETING AND REGRINDING ON THE DIGESTIBILITY OF PROTEIN IN CEREAL GRAINS, SOYBEAN MEAL AND WHEAT BRAN BY THE RAT

1968 ◽  
Vol 48 (1) ◽  
pp. 35-39 ◽  
Author(s):  
E. M. Olsen ◽  
S. J. Slinger
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Wheat Bran ◽  
Soybean Meal ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Cereal Grains ◽  
Protein Utilization ◽  
Amino Acid Availability ◽  
Net Protein

The effect if steam pelleting and regrinding on digestibility of protein in corn, wheat, barley, oats, soybean meal and wheat bran was tested with rats. Percentage amino acid absorption and net protein utilization (NPU) were determined for the wheat bran. Pelleting and regrinding improved the digestibility of protein in bran but had no effect on the digestibility of protein in the other ingredients tested. Increased absorption of amino acids caused by the increased digestibility of protein in bran varied considerably for individual amino acids, being greatest for isoleucine, lysine, methionine and threonine of the essential amino acids. The improvement in protein digestibility and amino acid availability was reflected in a higher NPU.

THE EFFECT OF SUPPLEMENTING A RICE DIET WITH LYSINE, METHIONINE, AND THREONINE ON THE DIGESTIBILITY COEFFICIENT, BIOLOGICAL VALUE, AND NET PROTEIN UTILIZATION OF THE PROTEINS AND ON THE RETENTION OF NITROGEN IN CHILDREN

1964 ◽  
Vol 42 (3) ◽  
pp. 385-393 ◽  
Author(s):  
H. N. Parthasarathy ◽  
Kantha Joseph ◽  
V. A. Daniel ◽  
T. R. Doraiswamy ◽  
A. N. Sankaran ◽  
...  
Keyword(s):  
Body Weight ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Protein Utilization ◽  
N Retention ◽  
Biological Value ◽  
True Digestibility ◽  
Net Protein ◽  
Rice Diet

The effect of supplementing a rice diet providing about 1.3–1.4 g protein per kg body weight with lysine, methionine, and threonine individually or together on true digestibility coefficient (DC), biological value (BV), and net protein utilization (NPU) of the proteins has been studied in girls aged 8–9 years. The retention of nitrogen on the rice diet was very low (9.5% of intake in the first series and 8.5% in the second series). The BV and NPU of the proteins of rice diet were 64.1 and 52.9 in the first series and 66.6 and 54.9 in the second series. Supplementation of the rice diet with lysine or methionine or lysine + methionine brought about a significant improvement in N retention (12.6, 12.0, 13.5% of intake) and in the BV (68.3, 66.3, 69.3) and NPU (54.8, 55.7, 55.8). When the rice diet was supplemented with lysine and threonine, a highly significant improvement in the N retention (18.9% of intake) and in the BV (77.4) and NPU (63.4) was observed. Addition of methionine to rice diet containing lysine and threonine resulted in a further improvement in N retention, BV, and NPU of the diets. The net available protein (g/kg body weight) from the different diets were as follows: rice diet, 0.71; rice diet + lysine, 0.76; rice diet + methionine, 0.74; rice diet + lysine + methionine, 0.77; rice diet + lysine + threonine, 0.85; rice diet + lysine + threonine + methionine, 0.91; and skim milk powder diet, 0.96–0.98.

THE METABOLISM OF NITROGEN AND THE DIGESTIBILITY COEFFICIENT AND BIOLOGICAL VALUE OF THE PROTEINS AND NET PROTEIN UTILIZATION IN POOR RICE DIET SUPPLEMENTED WITH METHIONINE-FORTIFIED SOYA FLOUR OR SKIM MILK POWDER

1964 ◽  
Vol 42 (5) ◽  
pp. 641-650 ◽  
Author(s):  
Myna Panemangalore ◽  
H. N. Parthasarathy ◽  
Kantha Joseph ◽  
A. N. Sankaran ◽  
M. Narayana Rao ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Nitrogen Retention ◽  
Skim Milk Powder ◽  
Protein Supplement ◽  
Soya Flour ◽  
Protein Utilization ◽  
Biological Value ◽  
Net Protein ◽  
Rice Diet

The effect of supplementing a poor rice diet commonly used in India with methionine-fortified soya flour or skim milk powder was studied in seven girls aged 8–9 years, using as criteria: the retention of nitrogen, digestibility coefficient, biological value, and net protein utilization of the proteins. The retention of nitrogen on the rice diet was very low (20.3 mg/kg day). Supplementation of the rice diet with soya flour, methionine-fortified soya flour or skim milk powder, so as to provide about 1 g/kg extra protein, made up the protein deficiency in the rice diet and resulted in a significant increase in nitrogen retention (95.6, 112.1, and 113.6 mg/kg day). The retention of nitrogen on the rice diet supplemented with methionine-fortified soya flour (112.1 mg/kg day) or skim milk powder (113.6 mg/kg day) was nearly the same and significantly higher than that (95.6 mg/kg day) observed with a diet supplemented with soya flour. The biological value and net protein utilization of the mixed proteins of rice – skim milk powder diet and rice–methionine-fortified soya flour diet (62.4 and 62.2 and 53.3 and 54.0 respectively) were nearly the same and significantly higher than those (58.3 and 49.9) of rice – soya flour diet. The results show that methionine-fortified soya flour is almost as good as skim milk powder and significantly superior to soya flour as a protein supplement to rice diet.

scholarly journals Comparison of egg-yolk protein hydrolysate and soyabean protein hydrolysate in terms of nitrogen utilization

1998 ◽  
Vol 80 (5) ◽  
pp. 477-484 ◽  
Author(s):  
Miguel A. Gutierrez ◽  
Takayuki Mitsuya ◽  
Hajime Hatta ◽  
Mamoru Koketsu ◽  
Rie Kobayashi ◽  
...  
Keyword(s):  
Body Weight ◽  
Protein Hydrolysate ◽  
Body Weight Gain ◽  
Egg Yolk ◽  
Yolk Protein ◽  
Efficiency Ratio ◽  
Protein Utilization ◽  
Biological Value ◽  
Hydrolysis Of ◽  
Net Protein

Egg-yolk protein hydrolysate (YPp) is an alternative protein source in formulas for infants with intolerance to cow's milk or soyabean protein, or for patients with intestinal disorders. However, the nutritional value of YPp has never been investigated. YPp was prepared by enzymic hydrolysis of delipidated yolk protein, which led to an average peptide length of 2.6 residues. Three experiments were performed. In Expt 1, we compared the intestinal absorption rate of YPp and soyabean protein hydrolysate (SPp) in rats. YPp and SPp solutions were injected into the duodenum of anaesthetized rats and blood samples were taken from the portal vein at 7, 15, 30, 60, and 120 min. A higher amino acid concentration in the serum of the YPp group demonstrated that YPp was absorbed faster than SPp. In Expt 2, the effects of dietary YPp and SPp on body-weight gain, protein efficiency ratio (PER) and feed efficiency ratio (FER) were determined. At the end of the experiment, body weight had increased in both groups, while PER and FER were significantly higher in rats fed on YPp. In Expt 3, to investigate the effects of dietary YPp and SPp on N metabolism, we determined the biological value and net protein utilization. Yolk protein was the reference protein. Biological value and net protein utilization values were very similar between animals fed on yolk protein and YPp diets, and significantly higher than in rats fed on the SPp diet. The present findings demonstrate that there is no adverse effect of hydrolysis of yolk protein on N utilization, and that the nutritive value of YPp is similar to that of yolk protein and superior to that of SPp.

scholarly journals Nutritional values of flamboyant (Delonix regia) seeds obtained in Akure, Nigeria

2017 ◽  
Author(s):  
Francis Olawale Abulude ◽  
Adewale Wright Adejayan
Keyword(s):  
Protein Content ◽  
Functional Properties ◽  
High Protein ◽  
Bioactive Substances ◽  
Protein Utilization ◽  
Nutritional Values ◽  
High Protein Content ◽  
Biological Value ◽  
Delonix Regia ◽  
Net Protein

The nutritional and antinutritional compositions (phytochemical, proximate, mineral, digestibility, functional properties, phytate, tannins and oxalate.) of Delonix regia seed were determined. The results showed that the sample, has high protein content, Ca, Na, Mg, K and Fe. Biological value (BV) - 76.24, net protein utilization (NPU) - 60.99 and net protein value (NPV) - 46.50, WAC 200%, OAC 98%, FC 4.3% and LGC 7%. The sample showed the presence of some bioactive substances, the implication of this is that the extract may be suitable for treatment of several ailments in human and animals. The results also depicted the presence of antinutrients; it would be advisable to properly process the seed before consumption. The implications of the results were discussed.

Production and Nutritional Quality of Traditional Nigerian Masa from Mixtures of Rice, Pearl Millet, Cowpea, and Groundnut

1998 ◽  
Vol 19 (4) ◽  
pp. 366-373 ◽  
Author(s):  
Iro Nkama ◽  
Nagappa G. Malleshi
Keyword(s):  
Nutritional Quality ◽  
Grain Legumes ◽  
Apparent Digestibility ◽  
Computer Programme ◽  
Protein Utilization ◽  
Biological Value ◽  
Nutritional Qualities ◽  
Net Protein ◽  
Better Than

Masa (waina) is a Nigerian yeast-fermented puff batter of millet or rice cooked in a pan with individual cuplike depressions. It resembles the Indian idli in shape and dosa in taste. Since masa is a single cereal food, its protein is of relatively poor nutritional quality. Studies were conducted to assess the feasibility of supplementing millet or rice with grain legumes for masa preparation. Based on a least-cost computer programme, masa formulations containing millet or rice blended with cowpea or groundnut were prepared and their chemical and nutritional qualities were evaluated. Phosphorus and calcium concentrations were low, and magnesium and sodium concentrations were high. Significant improvements in lysine (9%–75%), threonine (16%–25%), and isoleucine (10%–28%) were observed for some masa samples. The biological value (81%–93%), apparent digestibility (82%–88%), and net protein utilization (74%–79%) of all masa samples showed improved nutritional qualities. Supplemented masa was nutritionally better than masa made from millet or rice alone.

scholarly journals Protein digestibility of a feed mixture in a relation to the protein digestibility of the individual protein components

1974 ◽  
Vol 31 (2) ◽  
pp. 213-218 ◽  
Author(s):  
Bjørn O. Eggum ◽  
Konrad D. Christensen
Keyword(s):  
Potato Starch ◽  
Protein Digestibility ◽  
Protein Utilization ◽  
True Digestibility ◽  
Protein Components ◽  
True Protein ◽  
The Individual ◽  
Net Protein ◽  
True Protein Digestibility ◽  
Specific Influence

1. Protein digestibility of two proteins was measured when these proteins were given together and separately to rats.2. The influence of carbohydrates on protein utilization (true protein digestibility, biological value and net protein utilization) was also studied. Autoclaved potato starch was replaced by increasing amounts of glucose, sucrose, fructose and lactose respectively. Glucose, fructose and sucrose appeared to have no specific influence on protein utilization when given in increasing amounts and when compared with autoclaved potato starch. Higher concentrations of lactose, however, caused diarrhoea.3. The true digestibility of the protein components in a mixture was directly related to the true digestibility of each protein component, including proteins of low digestibility.

scholarly journals Nutritional values of flamboyant (Delonix regia) seeds obtained in Akure, Nigeria

2017 ◽  
Author(s):  
Francis Olawale Abulude ◽  
Adewale Wright Adejayan
Keyword(s):  
Protein Content ◽  
Functional Properties ◽  
High Protein ◽  
Bioactive Substances ◽  
Protein Utilization ◽  
Nutritional Values ◽  
High Protein Content ◽  
Biological Value ◽  
Delonix Regia ◽  
Net Protein

The nutritional and antinutritional compositions (phytochemical, proximate, mineral, digestibility, functional properties, phytate, tannins and oxalate.) of Delonix regia seed were determined. The results showed that the sample, has high protein content, Ca, Na, Mg, K and Fe. Biological value (BV) - 76.24, net protein utilization (NPU) - 60.99 and net protein value (NPV) - 46.50, WAC 200%, OAC 98%, FC 4.3% and LGC 7%. The sample showed the presence of some bioactive substances, the implication of this is that the extract may be suitable for treatment of several ailments in human and animals. The results also depicted the presence of antinutrients; it would be advisable to properly process the seed before consumption. The implications of the results were discussed.

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