Available (ileal digestible reactive) lysine in selected cereal-based food products

True ileal total lysine digestibility was determined and compared with true ileal reactive lysine digestibility when applied to 20 cereal-based breakfast foods. Semisynthetic diets each containing a breakfast cereal as the sole protein source were formulated and fed to growing rats. Titanium dioxide was included as an indigestible marker. Digesta were collected from the rats and total (conventional amino acid analysis) and reactive (guanidination) lysine were determined in both diets and digesta. The true ileal reactive lysine digestibility ranged from 53 to 108% and was significantly higher than the true ileal total lysine digestibility for most of the breakfast cereals. Available lysine content (digestible reactive lysine content) ranged from 0.21 to 3.5 g/kg across the breakfast cereals. The conventional measure of digestible total lysine content significantly overestimated (on average 37%) available lysine for the majority of the cereals. Breakfast cereals undergo a significant degree of lysine modification probably as a result of processing during manufacture.     

Production and Nutritional Evaluation of Liquefied Weaning Foods from Malted Sorghum,Quality Protein Maize,and Other Cereals

Different concentrations of sorghum diastatic malt (SDM) were added to pregelatinized pastes from regular maize flour with the aim of hydrolyzing the starch to produce liquefied foods with 15% solids. Viscosities of the blends decreased as the concentration of SDM increased. Addition of 6.66% SDM based on total amount of solids reduced viscosity by ≈50% when compared with a food that did not contain any SDM. Addition of 33.3 or 46.6% SDM reduced viscosity by ≈70 or 75%, respectively. Most of the reduction in viscosity occurred within 1–3 min of incubation with warm water. Weanling rats were fed a combination 33.3% SDM and 66.6% of either quality protein maize (QPM), regular maize (RMZ) or decorticated pearl millet (DPM) to estimate protein efficiency ratios (PER), protein digestibility, biological value (BV), and net protein utilization (NPU). Rat growth was positively correlated with dietary lysine content and essential amino acid (EAA) scores; therefore, animals fed QPM weanling food had significantly higher (P < 0.05) protein digestibility corrected EAA scores, PER, BV, and NPU than counterparts fed diets based on RMZ or DPM. This demonstrates that it is feasible to produce nutritious liquefied weaning foods blending 33.3% SDM with 66.6% QPM using simple processing techniques.     

Discovery of Grain Sorghum Germ Plasm with High Uncooked and Cooked In Vitro Protein Digestibilities

Grain sorghum has been documented to have low protein digestibility relative to other cereal grains. Low protein digestibility of sorghum is most pronounced in cooked foods and is ranked slightly lower than corn as a feed grain. In this article, sorghum germ plasm is identified that has substantially higher uncooked and cooked flour in vitro protein digestibility than normal cultivars. Sorghum lines were found within a high-lysine opulation derived from the mutant P721Q that have ≈10–15% higher uncooked and ≈25% higher cooked protein digestibilities using a pepsin assay. Highly digestible sorghum grain showed little reduction in digestibility after cooking, compared to the large reduction that is typical of normal sorghum cultivars. Using the three-enzyme pH-stat method, we showed that the highly digestible lines had the same degree of peptide bond hydrolysis in ≈5 min, as was found in 60 min in the normal cultivar, P721N. Differences in protein digestibility were related to enyzme susceptibility of the major storage prolamin, α-kafirin, that comprises ≈50–60% of the total sorghum grain protein. Using the enzyme-linked immunosorbent assay (ELISA) technique to track the pepsin digestion of α-kafirin, the highly digestible lines had ≈90–95% α-kafirin digested in 60 min compared to 45–60% for two normal cultivars. γ-Kafirin, a minor structural prolamin found mainly at the periphery of protein bodies, was also somewhat more digestible in the highly digestible sorghums. Highly digestible grain was of a floury kernel type, though recently this trait has been found in a modified background. More digestible protein from sorghum grain, that additionally is high in lysine content and has a fairly hard endosperm, could be of important benefit to populations who lack adequate protein in their diets, and may, pending further studies, prove to increase the value of sorghum as a feed grain.     

Commercial Phaseolus vulgaris extract (starch stopper) increases ileal endogenous amino acid and crude protein losses in the growing rat

The effect of a commercial Phaseolus vulgaris extract (PVE, starch stopper) on ileal and fecal endogenous protein losses was studied. Growing rats were fed for 14 days a protein-free diet containing PVE at a nutritional concentration of 0% (PF1), 0.4% (PF2), or 1.1% PVE (PF3) or 1.1% autoclaved PVE (PF4). An indigestible marker (TiO(2)) was included in each diet. Ileal endogenous amino acid (AA) losses were significantly higher (P < 0.05) in PF3 (20% higher than in PF1), except for Pro, Gly, Ala, and His. Endogenous ileal N losses were 22% higher in PF3 than in PF1. Endogenous fecal AA and N losses were all significantly higher (P < 0.05) in PF3. Starch digestibility ( approximately 100%), food intake (single daily meal, d10-23), and body weight loss were not significantly different among the groups. PVE, at 1.1% of the diet, not only was ineffective in reducing starch digestibility but also led to increased ileal endogenous N losses, possibly due to the antinutritional factors (trypsin inhibitor, lectin) present in the PVE.     

Effects of preparation and cooking of folic acid-fortified foods on the availability of folic acid in a folate depletion/repletion rat model

The practice of food fortification with folic acid offers the potential to increase the folate intake of the general population. To fully exploit the potential of fortification for raising folate nutriture, appropriate food vehicles need to be selected. Selection should involve determination of the availability of folic acid as affected by characteristics of the carrier food, food matrix, food preparation, and cooking. The present study investigated the effects of preparation and cooking of a range of folic acid-fortified foods on the folate status of folate-deficient rats. Fifty-six weanling male rats (Wistar strain) were fed a folate-deficient diet containing 1% succinyl sulfathiazole for 28 days. Following depletion, six rats were randomly assigned to each of eight repletion diets containing cooked or uncooked meringue mix, quick bread mix, brownie mix, or pizza base mix. The test foods were fortified with 1400 microg of folic acid/kg of food and incorporated as 19% of the repletion diets. Each of the first four groups was pair-fed a diet containing a cooked fortified food with another group fed the corresponding uncooked fortified food. After a further 28 days, plasma, liver, and kidney folate concentrations were determined by microbiological assay. Mean plasma and liver folate concentrations of rats fed diets containing cooked fortified foods were similar to those of rats fed uncooked fortified foods. Preparation and cooking did not affect the availability of folic acid from the selected cereal-based convenience foods in this rat model system, suggesting that these foods are appropriate vehicles for fortification with folic acid.     

Effect of Wheat Bran Fiber and Bran Particle Size on Fat and Fiber Digestibility and Gastrointestinal Tract Measurements in the Rat

The effect of wheat bran (AACC hard red) and bran particle size on fat and fiber digestibility and gastrointestinal tract measurements were investigated with diets containing 5.7–10.7% dietary fiber. Fifty‐six male weanling Sprague‐Dawley rats were randomly assigned to four diets containing 5% cellulose (C5); 10.5% cellulose (C10); 21.5% coarse (2 mm) wheat bran (CB); or 22.2% fine (0.5 mm) wheat bran (FB) in a sixweek study. Dietary fiber digestibilities were significantly different (P < 0.05) among treatment diets (CB > FB > C5 > C10) but there was no effect in fat digestibility among treatments. High‐fiber diets fed to rats resulted in significantly greater wet and dry fecal weights than low‐fiber diets. Bran diets resulted in significantly higher fecal moisture than cellulose diets. Cecum lengths increased significantly with bran diets compared with cellulose diets. The CB diet resulted in significantly higher stomach weights than with cellulose diets. Stomachs were heavier and cecal lengths were greater with bran diets than with cellulose diets; however, a high‐cellulose diet resulted in increased colon weight. Except for higher fiber digestibility of coarse bran, bran particle size had no significant effects. Healthful effects of wheat bran may be associated with gastrointestinal morphology and function. Fecal bulking and decreased intestinal transit time can prevent constipation and may dilute or reduce absorption of toxic or carcinogenic metabolites, thus improving gastrointestinal health and lowering the risk of tumor development and cancer.     

In vivo rat assay for true protein digestibility: collaborative study

Eight laboratories participated in a collaborative study to estimate precision of a standardized rat assay for determining true protein digestibility in selected animal, fish, and cereal products. Each of 7 test protein sources (casein, tuna fish, macaroni/cheese, pea protein concentrate, rolled oats, pinto beans, and nonfat dried milk) was fed as the sole source of protein at a 10% protein level in mixed diets. Each diet was fed to 2 replicate groups of 4 rats each for a 4-day acclimation period and a 5-day balance period. Mean digestibilities ranged from 98.6% for casein to 72.6% for pinto beans. Repeatability standard deviations ranged from 0.5 to 2.0%; the mean relative standard deviation for repeatability was 0.9% (range 0.5-2.8%). Reproducibility standard deviations ranged from 1.2 to 3.2%, and the mean relative standard deviation for reproducibility was 2.4% (range 1.3-4.4%). The method has been approved interim official first action for determining true protein digestibility in foods and ingredients.     

Nutritional assessment in vitro and in vivo of raw and extruded peas (Pisum sativum L.)

The effects of extrusion cooking on the nutritional properties of Pisum sativum L. have been evaluated in vitro and in vivo. The treatment greatly elevated protein and starch digestibility in vitro. Also, the amounts of intact starch diminished while total free sugars increased. In addition, the levels of antinutritional factors, such as protease inhibitors and lectins, were greatly decreased. Concentrations of methionine and cystine were low in raw peas and were further reduced by extrusion treatment. The nutritional performance of rats fed extruded pea diets for 15 days was no better than that of rats given raw pea diet. This was due to the overriding effects of amino acid deficiencies in the diets. Weight gains by rats fed extruded pea diets supplemented with amino acids were, however, much higher than those achieved by rats fed supplemented raw pea diets. Food transformation index and protein efficiency ratio values were also greatly improved. Extrusion treatment did therefore significantly improve the nutritional quality of peas.     

Chlorogenic acid moderately decreases the quality of whey proteins in rats

During processing and storage, phenolic compounds (PCs) may react with food protein bound amino acids (AAs). Such reactions have been reported to change physicochemical and to decrease in vitro digestion properties of proteins. A rat growth and nitrogen (N) balance study was conducted to prove whether derivatization with chlorogenic acid (CA) affects the nutritional quality of beta-lactoglobulin (beta-LG). Test diets (10% protein level) contained nonderivatized beta-LG (LG, treated under omission of CA), low derivatization level beta-LG (LGL), high derivatization level beta-LG (LGH), or casein supplemented with l-methionine (0.3% of diet; C+met) as an internal standard. An additional group received untreated beta-LG supplemented with pure CA (1.03% of diet; LG+CA). The AA composition of test proteins, plasma AAs, and liver glutathione (GSH) concentrations were determined. Protein digestibility-corrected amino acid score (PDCAAS) was calculated using human or rat AA requirement patterns and rat fecal digestibility values. N excretion was significantly higher in feces and lower in urine of rats fed with LGH as compared to LG and LGL. Consequently, true N digestibility (TND) was significantly lower with LGH as compared to LG and LGL. The lower content of methionine, cysteine, lysine, and tryptophan in LGH corresponded to a reduced TND. Net protein utilization (NPU) was not different between treated beta-LG fed diet groups but was lower than in LG+CA and C+met fed groups. Only at a relatively high level of derivatization with CA, the otherwise good nutritional quality of beta-LG is affected so that TND is reduced, while NPU still remains unaffected. Derivatization of beta-LG with CA does not seem to lead to an additional deficiency in a specific indispensable AA in growing rats fed with 10% protein.     

Effects of Fortification and Enrichment of Maize Tortillas on Growth and Brain Development of Rats Throughout Two Generations

The growth and brain development of laboratory rats fed typical indigenous tortilla‐based diets were determined throughout two generations. The experiment compared three different types of tortilla‐based diets: regular tortillas produced from dry masa flour (RDMF), tortillas obtained from fresh masa (FM), and tortillas produced from dry masa flour fortified with 6% defatted soybean and enriched with vitamins B₁, B₂, niacin, and folic acid and microminerals iron and zinc (FEDMF). Female rats were mated 58 days postweaning with males belonging to the same treatment with the objective of obtaining second generation pups that were further subjected to regular lactation and 28 day postweaned growth. A comparison between growth of first and second generation rats was determined. In addition, representative animals of each physiological stage were first exsanguineted for hematocrit determination and then slaughtered with the aim of obtaining femur and brain tissues. Cerebral DNA and number of neurons were determined in each of the brains sampled. Growth of rats fed FEDMF was significantly higher (P < 0.05) in both generations than counterparts fed RDMF or FM. The difference among treatments was more evident in second generation rats. Pregnancy rate, number of newborns per litter, litter weight, and pup's survival rate was higher for the control and FEDMF treatments. Femur growth was also higher (P < 0.05) for first‐generation male adult rats fed control and FEDMF. The concentration and total content of cerebral DNA and number of neurons in males and females belonging to the first generation was similar. However, for second generation rats, these values were lower for animals fed regular tortilla diets. This data clearly demonstrates that the negative effects of malnutrition on brain development of pups occurred during gestation and lactation.     

Total and reactive lysine contents in selected cereal-based food products

The aim of the study was to determine and compare reactive and total lysine contents in a range of breakfast cereal products. Crude fiber, fat, ash, and crude protein contents of 20 breakfast cereal products ranged from 4 to 38, 14 to 144, 7 to 32, and 52 to 253 g/kg, respectively. The concentrations of glutamic acid (18.7-32.1 g/100 g protein) and proline (4.7-10.8 g/100 g protein) were high while those of the amino acids methionine (1.2-2.0 g/100 g protein) and histidine (1.2-3.3 g/100 g protein) were relatively low. There was a strong relationship between reactive lysine determined using the guanidination and fluorodinitrobenzene methods (R = 0.99). The total lysine content, determined after conventional acid hydrolysis, ranged from 0.8 to 3.7 g/100 g protein, while the reactive lysine content (guanidination) ranged from 0.4 to 2.8 g/100 g protein. Reactive lysine was 20-54% lower than total lysine in the cereal products. The large differences between total and reactive lysine suggest a considerable loss of lysine in the breakfast cereals tested.     

Properties and Protein Quality in Growing Rats of a Low-Glutelin Content Rice Mutant

Protein quality of cooked milled rice of low-glutelin (high-prolamin) content 1 mutant was compared with that of japonica parent Nihonmasari in growing rats. Biological value (BV) of the mutant was lower, but digestible energy and true protein digestibility (TD) were high and similar to those of the parent, resulting in lower net protein utilization of the mutant relative to the parent. Protein of the mutant had lower lysine content than did the protein of the parent, which explains its lower BV, although its prolamin content was lower than that of the parent. Cooking did not adversely reduce TD for both samples, in contrast to earlier studies of japonica and indica rices.     

Effects of Lysine on Growth of Tilapia Fed Diets Rich in Corn Gluten Meal

Tilapia is a warmwater fish with mild flavor. Nearly 8.6 million kg are produced domestically, and ≈22.7 million kg are imported. Corn gluten meal (60% protein fraction) is a product obtained from wet-milling of corn. Diets (36% protein) containing 36–44% corn gluten meal with different levels of lysine and fish meal were formulated and fed to tilapia in aquaria for 12 weeks. Weight gain (WG) of tilapia fed diets containing the highest level of lysine (7.4% protein) with 4% fish meal was equal to that of fish fed a commercial control diet. Diets with lower lysine resulted in lower WG. The feed conversion ratio (FCR) and protein efficiency ratio (PER) of tilapia fed experimental diets containing adequate levels of essential amino acids and fish meal were the same as for fish fed the commercial control diet (also containing fish meal). Fish fed diets containing lower lysine levels had less favorable FCR and PER. This study shows that corn gluten meal is utilized at high levels in tilapia diets, particularly if essential amino acids are provided in adequate amounts.     

Importance of Location of Digestion and Colonic Fermentation of Starch Related to Its Quality

For decades, quality of starch‐based foods has been associated with the in vivo measured glycemic index or the in vitro digestion rate‐based categories of rapidly digestible, slowly digestible, and resistant starch (RS). Glycemic index has been related to health‐based endpoints mostly through correlative or observational studies, with mechanisms proposed but not well established. Here, we bring forth the concept of locational delivery of glucose from dietary starches to the distal small intestine to elicit an ileal brake effect, as well as short‐chain fatty acid production from RS fermentation to cause a colonic brake. Both effects slow gastric emptying and, in turn, extend nutrient (i.e., energy) delivery to the body and may decrease appetite and promote weight management. Slowly digestible starches are currently a popular topic of research, although where they are digested and the released glucose is delivered in the small intestine is not known. A proposal is to further study and establish this mechanism of appetite and food intake regulation so that starch‐based ingredients and foods can be developed that promote both the ileal and colonic brake mechanisms.     

Analysis of Quality Protein Changes in Nixtamalized QPM Flours as a Function of the Steeping Time

This study showed the protein changes in Quality Protein Maize (QPM H‐368C) during the traditional nixtamalization process as a function of the steeping time from 0 to 15 hr. Protein content (N × 6.25), pH, protein fractionation, reactive lysine, essential amino acids, and protein digestibility were analyzed to explain the protein quality modifications in nixtamalized corn flours (NQF). The thermoalkaline process increased significantly (P ≤ 0.05) the protein content (5.57 ± 0.86%) in NQF obtained at 3, 5, 7, 9, 11, 13, and 15 hr of steeping time compared with native corn or corn without treatment (NC). The pH values of NQF were not proportional to the steeping time and significantly different (P ≤ 0.05) between them. At 5 hr critical steeping time, the total lysine and reactive lysine content decreased severely (36 and 32%, respectively) with statistical differences (P ≤ 0.05) compared with NC. On the other hand, the tryptophan content decreased significantly (P ≤ 0.05) at steeping times of 5–15 hr (38.70 ± 6.7%) compared with NC. The changes in the lysine and tryptophan content were not proportional to the steeping time. The protein recovery in the albumin and globulin fraction diminished (P ≤ 0.05) with respect to raw corn. The protein recovery for γ‐zeins, glutelin‐like proteins, glutelins, and residue increased. A significant (P ≤ 0.05) decrease was found in the essential amino acids in NQF with 3–7 hr of steeping time compared with NC. Equally important was the reduction in protein digestibility observed in NQF steeped at long steeping times (11–15 hr) with significant (P ≤ 0.05) differences compared with NC. The protein solubility distribution along the steeping step and the essential amino acids location, specifically lysine in corn kernel, could explain partially the protein quality changes observed in this research. Finally, these results contribute to reconciling discrepancies associated with the protein quality modifications in nixtamalized corn reported previously in literature.     

Extrusion Conditions Modify Hypocholesterolemic Properties of Wheat Bran Fed to Hamsters

Wheat bran was extruded in a twin‐screw extruder at five specific mechanical energy (SME) levels (0.120, 0.177, 0.234, 0.291, and 0.358 kWh/kg, dwb) and the cholesterol‐lowering effects were compared with those of unprocessed wheat bran when fed to four‐week‐old male golden Syrian hamsters (n = 10/treatment) for three weeks. Diets contained 10% total dietary fiber, 10.3% fat, 3% nitrogen, and 0.4% cholesterol. Plasma total cholesterol and very‐low‐density lipoprotein cholesterol were significantly lower with 0.120 kWh/kg extruded wheat bran diet compared with the unextruded wheat bran control. Total triglycerides were significantly lower with 0.120 and 0.177 kWh/kg wheat bran diets compared with those fed 0.291 and 0.358 kWh/kg extruded wheat bran diets. Cholesterol digestibility, total liver cholesterol, and total liver lipids were significantly lower with all the extruded wheat bran diets compared with the unextruded wheat bran control. Cholesterol digestibility for the 0.291 kWh/kg wheat bran diet was also significantly lower than all other extruded diets. Significantly more sterols were excreted with diets containing 0.291 and 0.358 kWh/kg extruded wheat bran compared with the unextruded wheat bran control. Wheat bran extruded with 0.291 kWh/kg diet resulted in a 13% reduction in plasma cholesterol and a 29% reduction in low‐density lipoprotein cholesterol. Considering lowest cholesterol digestibility, significantly higher sterol excretion, desirable plasma lipo‐protein cholesterol profile, significantly lower liver weight, total liver lipids, and liver cholesterol, the wheat bran extruded at 0.291 kWh/kg appeared to have the most desirable healthful potential. Data suggest that cholesterol‐lowering potential of wheat bran could be enhanced by optimizing the energy input used in the extrusion process.     

以可消化氨基酸设计仔猪日粮试验

选择 2 8日龄断奶杜长大三元杂交仔猪 60头 ,随机分为 4组 ,每组 15头 ,分别饲喂以总氨基酸或可消化氨基酸为基础设计饲粮 ,研究其对仔猪生产性能和经济效益的影响。结果表明 :在可消化氨基酸相同条件下 ,适当降低饲粮粗蛋白质水平 ,并不影响仔猪生产性能 ( P>0 .0 5) ,且有利于控制腹泻和提高经济效益 ,但总氨基酸含量相同饲粮 ,其生产性能差异显著 ( P〈0 .0 5)。故生产上以可消化氨基酸设计日粮比总氨基酸设计日粮更合理 ,更接近仔猪对氨基酸需要。     

Perspectives into factors limiting in vivo digestion of legume proteins: antinutritional compounds or storage proteins?

The in vivo protein digestibility of raw and cooked common bean (Phaseolus vulgaris L.) and faba bean (Vicia faba L.) and of protein fractions extracted from them was determined with growing rats. Overnight-fasted rats were intubated with a protein suspension or fed the same amount of protein added to a basal diet. The rats were killed 1 h later, the contents of stomach and small intestine were washed out, and their protein contents were measured. The in vivo digestibility of proteins of raw common bean flour was 72.4% and not significantly improved after cooking. In contrast, the digestibility of faba bean proteins was decreased from 86.5 to 60.6% by the thermal treatment. Globulins from either species had similar digestibilities (approximately 70%). Proteins in the soluble fraction of cooked beans were more digestible than those in the insoluble fraction, which contained the bulk of the proteins. Hemagglutination assay and trypsin inhibitor determination indicated that after the thermal treatment only very low, nonharmful, levels of both lectin and inhibitor remained. Faba bean contained more polyphenols than common bean samples, with most of the polyphenols being bound to globulins. However, protein-bound polyphenols were markedly decreased after cooking. SDS-PAGE characterization of the gastrointestinal digesta of globulins and amino acid analysis of undigested proteins of whole cooked common bean and faba bean suggested that it is mainly the structural properties of the storage proteins and not their binding of polyphenols, which determines the extent of protein aggregation on autoclaving and may therefore be responsible for their low digestibility.     

Complementary foods consumed by 6-12-month-old rural infants in South Africa are inadequate in micronutrients

OBJECTIVE: To determine the nutrient composition of complementary foods consumed by 6-12-month-old South African infants. DESIGN: Nutrient intake was determined for infants who were recruited to participate in a randomised controlled trial using a single 24-hour dietary recall. SETTING/SUBJECTS: Infants aged 6-12 months (n=475) residing in The Valley of a Thousand Hills, a rural area in KwaZulu-Natal, South Africa. RESULTS: Energy and protein intakes from complementary foods were adequate. Infants who consumed infant products (commercially available fortified infant cereals/ready-to-eat canned baby foods/formula milk powder) had significantly higher intakes of calcium, iron, zinc, vitamin A, thiamine, riboflavin, niacin, vitamin B6, vitamin B12 and vitamin C than infants who did not consume any infant products. For infants who consumed infant cereals (n=142), these cereals provided 51% of total iron intake. Infant cereals provided more than 25% of total intake for magnesium, thiamine, niacin and vitamin B12. For infants consuming ready-to-eat canned baby foods (n=77), these products contributed less than 15% of total intake for all the micronutrients. The nutrient density of the complementary diet was less than half the desired density for calcium, iron and zinc. Animal products were consumed by 17% of infants, 26% consumed dairy products and 18% consumed vitamin-A-rich fruit and vegetables during the 24-hour recall period. CONCLUSION: The nutrient composition of complementary foods among rural South African infants was inadequate, especially for iron, zinc and calcium. Strategies should be developed to improve the nutritional quality of their diets.     

Nutritional evaluation of ethanol-extracted lentil flours

Lentil flours were extracted with 80% ethanol at 25 and 50 degrees C for 1, 2, or 3 h. The various nitrogen fractions, soluble carbohydrates, three amino acids (Lys, His, and Tyr), available lysine, protein digestibility, and vitamins B(1) and B(2) were analyzed to evaluate the effect of extraction. Extraction resulted in an increase in the total nitrogen content of the extracted flours, with extraction temperature affecting the nature of the nitrogen (protein or nonprotein) content. There was also a large reduction in the oligosaccharides of the raffinose family, although the effect of temperature was appreciable only in the case of stachyose. There was hardly any effect on the concentrations of the amino acids analyzed or on protein digestibility; however, a positive correlation between protein digestibility and the available lysine was recorded in the samples. The vitamin B(1) and B(2) contents underwent variable decreases depending on extraction temperature.