The nutritive quality of sorghum-commonbean tempe

The nutritive quality of sorghum-commonbean (40:60) tempe manufactured byRhizopus oligosporus: Rhizopus oryzae (1:1) mixed culture fermentation was determined. The protein, crude fat and ash content increased slightly while carbohydrates decreased. The dietary fibre of the tempe increased by 10%. Mould fermentation increased the content of reducing sugars, total acid and aminonitrogen 15.3, 6.7 and 4.6-fold, respectively. It decreased the phytate content by 44% and it increased the tannic acid content by 52%.In vivo iron absorption increased from 2.8 to 12.5%. The protein efficiency ratio of tempe was 1.61±0.33; the net protein ratio was 2.39±0.20; thein vitro andin vivo protein digestibility were 88.2 and 80.0±0.05% respectively, while the protein efficiency ratio, net protein ratioin vivo digestibility of skim milk was 2.96±0.17, 3.51±0.17 and 98.0±1.87, respectively. The sorghum-bean tempe could be used for supplementary feeding.     

Cereal and nut bars,nutritional quality and storage stability

Six snack-type bars were manufactured, to contain oat and wheat germ and two different walnut levels, agglutinated with natural sweeteners and fats. Two bars also contained toasted amaranth with brown sugar cover and wheat extrudate, while two others, contained puffed instead of toasted amaranth. Water activity (Aw) and moisture were determined in the manufactured products. Quality and sensory evaluation and proximate analysis were carried out on the bars containing highest levels of walnuts (18%). The caloric contribution of the bars was computed by Atwater methods. The nutritional quality of the bars was determined by means of the Protein Efficiency Ratio (PER) and Net Protein Ratio (NPR), and the results were used to obtain relative PER and relative NPR. Samples of the latter bars were kept under accelerated storage for 15 days at 37 °C and analyzed every 5 days to determine their Aw, moisture, peroxide and sensory acceptability. The drying time for the cereal — and walnut — based bars was 45 min at 120 °C. All bars presented a good fiber supply and the CN₁ bar, containing only oat, wheat germ and walnut, had the greatest protein content. In the sensory evaluation, the walnut level with the greatest preference was 18%. PER and NPR values of the bars did not differ significantly showing values approximately 86% that of the casein value. During storage, the moisture and Aw decreased in all the bars. Peroxides remained within the acceptable ranges; acceptability based on sensory evaluation remained best in the bar with toasted amaranth. Walnuts can successfully be used in the manufacture of snack bars as these offer good nutritional and sensory quality and remain stable in storage.     

Studies on weaning diets in Nigeria: 2 protein sources

Protein isolates were extracted from melon, groundnut, and soybean cakes in an aqueous system that could potentially yield both oil and protein from oilseeds quantitatively. Protein isolates obtained were 91.2, 78.6 and 79.5% of the total protein content of melon, groundnut and soybean cakes respectively. Both cakes and isolates were assessed in a rat bioassay while breadfruit, cassava, and corn starch were also investigated as sources of carbohydrate. Results showed that there were no significant differences between feed intake, weight gain and PER of rats fed the cake and the protein isolates except in soybean. Weight gain, PER and NPR were highest in cassava-soybean protein isolate diet followed by cassavacasein diet (control) while performance was only moderate with melon- and groundnutcassava diets. With melon protein isolate, cassava and breadfruit were better carbohydrate sources than corn starch. In simulated weaning diets, cassava-sucrose-melon-soybean protein isolate based diet performed better (weight gain 33.4 g, PER 1.63, NPR 2.23) than a commercial weaning food (weight gain 30.6 g PER 1.57, NPR 2.18) while replacement of sucrose and cassava at 30% by breadfruit yielded a cost effective diet with good performance (weight gain 29.4 g, PER 1.51, NPR 2.12). Diets where soybean protein served as the sole source of protein or breadfruit, white and yellow maize ogi served as the main source of carbohydrate performed only moderately.     

Nutrient and nutritional evaluation of sinasin prepared in two ways

Two types of sinasin, a rice-based fermented kanuri flat bread, were prepared and evaluated for their nutrient content and nutritional qualities. The preparation of the sinasin entailed using traditional and developed methods. The nutritional qualities of the products were evaluated in Wistar-strain albino rats using the Food Efficiency Ratio (FER), and Protein Efficiency Ratio (PER) methods. There was a higher protein content (11.11 percent) in the traditional sinasin than in the developed sinasin (9.93 percent). However, a one-way analysis of variance indicated no significant difference in FER, but a significantly different mean PER (p<0.01) of 1.3 and 1.5 for the traditional and developed sinasin respectively. The two methods of preparation of the sinasin, their nutrient composition and nutritional qualities are described in this paper.     

Relationship between amino acid scores and protein quality indices based on rat growth

Protein efficiency ratio (PER), relative PER (RPER), net protein ratio (NPR) and relative NPR (RNPR) values, and amino acid scores were calculated for 20 food products (casein, casein + Met, beef salami, skim milk, tuna, chicken frankfurters, sausage, heated skim milk, peanut butter, rolled oats, soy isolate, chick peas, pea concentrate, kidney beans, wheat cereal, pinto bean, lentils, rice-wheat gluten cereal, macaroni-cheese, and beef stew). In most cases, PER, RPER, NPR or RNPR ranked the products in the same order and positive correlations among the protein quality methods were highly significant (r=0.98–0.99). Amino acid scores (based on the first limiting amino acid, Lys-Met-Cys, Lys-Met-Cys-Trp or lys-Met-Cys-Trp-Thr) were positively correlated to the PER, RPER, NPR or RNPR data (r=0.61–0.75). Inclusion of the correction for true digestibility of protein improved the correlations between amino acid scores and the indices based on rat growth. The correlations were especially high between Lys-Met-Cys scores (corrected for true digestibility of protein) and PER, RPER, NPR or RNPR (r=0.86–0.91). Inclusion of the correction for true digestibility of individual amino acids did not result in further improvements of the correlations in most cases. It is concluded that adjusting amino acid scores for true digestibility of protein would be sufficient and further correction for digestibility of amino acids would be unnecessary in mixed diets.This paper was presented in part at the 71st annual FASAB meeting, Washington, DC, March 29–April 2, 1987.     

Nutritive value evaluated on rats of new cultivars of common beans (Phaseolus vulgaris) released in Chile

Five new cultivars of common beans (Phaseolus vulgaris) recently released were analyzed for their proximate chemical composition and protein biological quality. The crude protein content in these cultivars ranged from 21.9 percent in cultivar Arroz 3 to 26.9 percent in cultivar Tórtola Diana (dry matter basis). Rats fed cultivar Tórtola INIA gained more weight, had a higher protein intake and registered higher PER and NPR than Tórtola corriente. On the other hand, rats consuming cultivars Arroz 3 and Fleetwood had lower weight gain, lower protein intake and lower PER and NPR than cultivar Coscorrón corriente. However, all these cultivars have a relatively good protein value as compared to other plant protein sources.     

Production of African bread-fruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality

Germination and fermentation were investigated as methods of improving the nutritional and organoleptic properties ofsoybean and African breadfruit seed based food formulations.Four products consisting of germinated-fermented soy-breadfruitseeds (GFSB), nongerminated-fermented soy-bread-fruit seeds(NGFSB), germinated-nonfermented soy-breadfruit seeds (GNFSB)and nongerminated-nonfermented soy-breadfruit seeds (NGNFSB)were prepared. Phytic acid contents, in vitro protein digestibilities, protein efficiency ratios (PER), net proteinratios (NPR), flavor, appearance and overall acceptabilitywere evaluated. Germination followed by natural lactic fermentation significantly (p < 0.05) reduced the phytic acid by a factor of 11.6 in NGNFSB compared to reductionfactors of 2.1 and 1.5 in GNFSB and NGFSB, respectively.The in vitro protein digestibility (%), PER and NPR valuesof 73.4, 2.46 and 3.62 for GFSB; 71.1, 2.35 and 3.46 for NGFSB;68.7, 2.16 and 3.41 for GNFSB were significantly (p < 0.05)higher than the 64.7, 1.82 and 2.11 for NGNFSB. The meansensory scores were 5.26–5.67 for GNFSB, 4.66–4.94 forNGNFSB, 4.33–4.80 for GFSB and 4.27–4.34 for NGFSB on a7-point rating scale.     

Nutritional characteristics of Cassava (Manihot esculenta Crantz) leaf protein concentrates obtained by ultrafiltration and acidic thermocoagulation

Some nutritional characteristics of cassava (Manihot esculenta) leaf protein concentrates obtained by ultrafiltration were compared with that obtained by acidic thermocoagulation. Protein concentrates did not show noticable differences in their proximal composition and amino acids content. However, higher values of total carotene, available lysine, and in vitro digestibility were found, in contrast with less content of total cyanide in protein concentrates obtained by ultrafiltration. Protein efficiency ratio (PER) values of the leaf protein concentrates obtained by ultrafiltration were higher than those obtained by thermocoagulation, 1.81 and 1.60 respectively. These values increased to 2.30 and 1.90 when the concentrates were mixed with sesame flour, in proportion according to the chemical score of their proteins.     

The protein quality of lupins (Lupinus mutabilis) alone and in combination with other protein sources

The chemical compositions, of raw and treated lupine flour were determined and compared with other plant protein sources. The protein content in the dry matter was 47.7% in untreated seeds ofLupinus mutabilis and about 56% in debittered seeds. The oil-cake contained 65.3% protein. The amino acid analysis showed that lupine protein is characterized by a low level of S-amino acids, the content of which amounts to only 50% of that of the FAO standard reference pattern. The protein quality was measured using the biological tests PER (Protein Efficiency Ratio), NPU (net protein utilization), and BV (biological value) in rats on diets with and without DL-methionine supplementation. PER determinations gave low values for the non-supplemented lupine proteins (1.34, semi-sweet variety; 1.53, water-extracted seeds; 1.19, oil-cake; 3.09, casein), but the PER's were improved by the addition of 0.2% DL-methionine to the diets (3.05, 2.69, 2.81, respectively). Raw as well as processed lupine protein showed an excellent apparent digestibility (80.0–85.8%; casein, 87.1%). The observed NPU and BV values confirmed the importance of methionine supplementation. The true digestibility of 92% was equivalent to that of casein. The complementation effects of mixing lupine protein with proteins from wheat, oat, barley, rice, maize, potato, quinua or fish were investigated by determination of the PER values of the respective mixtures. Feeding lupine protein with cereal proteins resulted in PER values that exceeded by far those of the proteins fed separately (true complementation). This result was not observed for the mixture of potato and lupine. High quality proteins like quinua and fish protein also showed no complementation effect with lupine protein but did improve the quality of the lupine protein to a great extent. The best results could be obtained with combinations of three different plant proteins, in which lupine protein always contributed one third of total protein. These mixtures resulted in PER values equal to those for casein or other animal proteins and may be applied as an economical way to prevent and combat malnutrition.     

The development and acceptability of lupine (Lupinus mutabilis) products

To ensure the cultivation of the lupine and improve the nutritional state of the Andean population, products have been developed which are enriched with lupine. The high content of bitter alkaloids in the seed of theLupinus mutabilis may be considerably reduced by washing with water (traditional method, ‘Cuzco method’). Drying the grains makes it possible to store them. The lupine with a moisture content of 4 to 8%, can be milled; the flour obtained is slightly yellowish and suitable for panification, where 10 to 40% of the wheat flour may be substituted by lupin. The Protein Efficiency Ratio (PER) of bread was found to be 28% (casein 100%) and was much higher after the enrichment with 10% lupine flour (76%). Lupine based dishes have been well accepted according to a test of acceptability performed with children from 8 to 15 years of age over a three year period.     

Protein efficiency ratios and net protein ratios of selected protein foods

As a part of a cooperative study initiated to assess bothin vitro andin vivo protein quality methods, the protein efficiency ratio (PER) and net protein ratios (NPR) of 15 different protein sources were determined. Male weanling Sprague-Dawley rats were fed a 10% protein diet. Fourteen-day NPR and relative NPR (RNPR) values and 14- and 28-day PER and relative PER (RPER) values were calculated for each protein source. When protein quality values were expressed relative to ANRC casein, the 14- and 28-day PER data ranked the protein sources essentially in the same order. RPER values of nonfat dried skim milk (unheated) and tuna were more than 100% that of casein; nonfat dried skim milk (heated), chickpeas, and breakfast sausage were between 50 and 70% of that of casein; and pinto beans and rice-wheat gluten cereal did not support substantial growth of the rat. The NPR method did not always rank the protein sources in the same order as the PER method. For the poor quality proteins, RNPR values were much higher than the RPER values; however, the RNPR and RPER values agreed closely for high quality protein sources.A preliminary report of this work was given at the Annual Meeting of the Federation of American Societies for Experimental Biology, Washington, D.C., March 29–April 2, 1987. Fed. Proc. 1987; 46: 889.     

Effect of fermentation on the nutritional quality and functional properties of infant food formulations prepared from bambarra-groundnut,fluted-pumkin and millet seeds

Weaning foods were formulated by complementation of millet with bambarra groundnut seeds and fluted pumkin seeds. The proximate composition of the individual seeds and the formulations were determined. The composite flour blend containing the highest quantity of fluted pumkin seeds was found to have the highest protein and fat contents (24 and 8% respectively). Functional properties of formulated weaning foods were evaluated. The effect of fermentation on the nutritional quality of the products were determined by animal feeding experiments. The feed intake, weight gain and PER values were evaluated. Fermentation was found to improve the nutritional quality of the formulations. The fermented composite mixture of millet, bambarra groundnut and fluted pumpkin flour (1:1:2) was found to have the highest PER value of 2.1. This suggests that this fermented product will support growth in children better than other formulations.     

Effects of altitude above sea level on the cooking time and nutritional value of common beans

The present study was conducted with the objective to determine the effects of altitude above sea level, on the cooking time and nutritional value of common black beans (Phaseolus vulgaris). Three 100 g samples of theOstua variety were cooked at 8 individual locations, ranging in altitude from 0 to 2256 meters, in Guatemala, to establish water uptake and cooking time. The cooked samples were separated into cooked beans and cooking broth for chemical analysis. This included moisture, protein, lysine, tannins, total and enzyme susceptible starch, and fiber fractionation. The cooking liquor was analyzed for total solids, moisture, protein, ash and K. A 1200 g sample was cooked for the cooking time established previously, for biological testing of nutritional value,which included Net Protein Ratio (NPR), Protein Effciency Ratio (PER), and protein digestibility. Altitude influenced cooking time which increased from 78 min at 0 m, to 264 min at 2256 m. Final moisture content in the cooked bean was similar at all altitudes and there was a tendency to yield smaller amounts of solids in the cooking broth at higher altitudes. The increase in cooking time was significant. Bean water uptake at all times was significantly slower and smaller at ambient T, as compared to water uptake at boiling T, at all altitudes. Protein and lysine content were not affected by altitude, however, tannin and catechin were lower in cooked samples, as compared to the raw material. Altitude did not affect the content of these substances. Total starch and total sugars were higher in the raw sample, as compared to the cooked samples, but there was no effect of altitude. Enzyme susceptible starch (ESS) was lower in the raw sample as compared to the cooked samples, which contained similar amounts with respect to altitude. No change was observed in fiber fractions of the cooked beans. Likewise, the composition of the cooking broth was very similar between cooking locations. There was a small tendency to a lower protein quality, with respect to altitude, the effect of which was more obvious in the apparent protein digestibility values. Undercooking or overcooking at one location influenced protein quality values. The extended cooking time of beans at high altitudes, has important economic and environmental implications, since significant amounts of wood have to be used.     

Nutritive value of soybean,rapeseed and wheat proteins,and various blends of these vegetable proteins and their fractions in rats

Blends of vegetable proteins were prepared to improve the nutritive value of these proteins. Soybean flour, rapeseed protein concentrate, whole wheat flour, soybean 2S+11S extract, wheat albumin-globulin + glutenin (AG+G) functions, and some of their blends were compared to casein for protein efficiency ratio (PER) and apparent digestibility coefficient (ADC). Autoclaving (1 h) soybean proteins was also studied. Casein and rapeseed protein concentrate gave the highest weight gains and PER. Other protein sources gave lower values for both PER (P<0.05) and weight gain. The digestibility of all vegetable proteins was lower (P<0.05) than that of casein. PER of soybean 2S+11S extract was significantly lower (P<0.05) than that of soybean flour. Autoclaving significantly (P<0.05) improved the PER of both soybean flour and 2S+11S extract. The ADC of autoclaved 2S+11S extract was similar (P<0.05) to that of autoclaved soybean flour and significantly higher (P<0.05) than that of 2S+11S extract. Soybean flour had the lowest (P<0.05) ADC. Heat treatment destroyed antinutritional factors, probably trypsin inhibitors and/or haemagglutinins of soybean. This was accompanied by improvement in the nutritional value of protein. The four blends were chosen on the basis of amino acid composition, chromatography of proteolyzates and nutritive value of each fraction. The PER of wheat albumin-globulin and glutenin (AG+G) blend was similar (P<0.05) to that of wheat flour and lower (P<0.05) than that of all other blends used. Wheat AG+G+rapeseed protein concentrate and wheat AG+G+soybean flour blends gave the highest (P<0.05) PER. Wheat AG+G improved the PER of 2S+11S extract and of soybean flour but decreased the PER of rapeseed protein concentrate. Wheat AG+G and wheat AG+G+rapeseed protein concentrate blends gave an ADC significantly higher (P<0.05) than that of wheat AG+G blend containing soybean flour of 2S+11S extract. However, blending wheat AG+G with either 2S+11S extract of soybean flour improved ADC.     

Nutritional evaluation of chickpea and germinated chickpea flours

The ability of seed germination to increase the nutritional quality of chickpea was studied. Chickpea flours germinated for 0, 24 and 48 h were evaluated nutritionally by determination of protein efficiency ratio (PER), net protein ratio (NPR), digestibility and essential amino acid availability in vivo. A significant increase in ascorbic acid was observed during germination. PER and NPR values indicated that germinated chickpea flours compared favorably to casein. Protein digestibility decreased as germination time increased. Essential amino acid availability did not change after 24 h of germination, but a small decrease was observed after 48 h. The increase in some amino acids during germination may account for the observed increase in PER for the germinated flours. Seed germination enhanced significantly the nutritional quality of chickpea protein and substantially increased the ascorbic acid level.Contribution No. 4359, Arizona Agricultural Experiment Station, University of Arizona, Tucson, AZ 85721, USA.     

Effect of processing on some chemical and nutritional characteristics of pre-cooked and dehydrated legumes

The effect of processing on chemical composition and protein quality of three legumes was studied. The species analyzed were beans (Phaseolus vulgaris), Tórtola and Coscorrón varieties; lentils (Lens esculenta), Laird variety; and chick peas (Cicer arietinum), California-INIA variety. The legumes were soaked in a solution of Na₂ EDTA at 0.03% for 16 h and cooked for a predetermined period for each species. They were dried in a tray drier with cross currents of air flowing at a speed of 10 m/min until the residual mositure content was 8%. The water activity in the resulting products ranged from 0.574 to 0.587, thus completely assurring no microbial activity. No important changes were observed in the legumes protein, fat, or fibre contents after processing. The soaking solution was effective in reducing the phytic acid content from 2.99 to 1.64 mg/100 g in the Tórtola beans, which had the highest acid value prior processing. In all the species the heat treatment reduced the activity of the trypsin inhibitors by at least 50%. Cooking and drying significantly increased protein digestibility in all the legumes studied, with chick peas showing the most dramatic increase: from 54.7% pre-processing to 94.9% post-processing. With regard to Net Protein Ratio (NPR), chick peas had a value of 4.03, followed by Tórtola beans (3.29), Coscorrón (3.09) and lentils (2.61). The NPR value for the casein diet was 4.20.     

Improved functional properties for soy–wheat doughs due to modification of the size distribution of polymeric proteins

Physical modification of soy flour was shown to greatly improve the dough and baking qualities of soy–wheat (1:1) composite doughs, compared to raw soy flour, giving better stability and R_max, although extensibility was still below that of the wheat dough.Reasons for improvements caused by the physical-modification process were sought by determining the relative size distribution of proteins in the soy–wheat composite doughs by size-exclusion high-performance liquid chromatography (SE-HPLC). Results were expressed as the proportion of ‘unextractable polymeric protein’ (%UPP)—the proportion of the protein that is over 100,000 Da and only extractable after sonication. Protein extracts from the soy–wheat dough were sampled at different stages of dough mixing and fermentation, and their molecular-size distributions evaluated.Unextractable soy proteins were lower in raw soy flour (only 8% UPP) than in two physically-modified soy flours (19 and 34% UPP, respectively). Unextractable polymeric protein was much greater for wheat flour (57% UPP). After mixing a 1:1 soy–wheat composite dough, the %UPP was 36 and 22 (for the two types) when made from physically modified soy flours, compared to 8 for a composite dough using raw soy flour, and 43 for a wheat-only dough. The higher proportion of UPP for the wheat-modified soy doughs was taken as a reason for this composite dough providing better dough and baking qualities. Prolonged fermentation time caused a decrease in UPP percentages for all composite doughs and for the wheat-only dough.     

Preparation nutritional value and acceptability of barleyrabadi — an indigenous fermented food of India

Rabadi fermentation of barley flour-buttermilk mixture (fresh and autoclaved) at 30, 35 and 40°C for 6, 12, 18, 24 and 48 h lowered pH, enhanced titratable acidity and did not change fat and total mineral (Ca, Fe, Cu, Zn, Mn and P) content. Protein content of fermented fresh as well as autoclaved barley flour-buttermilk mixture either decreased or remained unchanged.Rabadi prepared from both types of barley flour at different temperatures and time periods was acceptable; but that which was fermented at 40°C for 48 h was less acceptable in terms of taste.     

Effect of Japanese mint (Mentha arvensis) oil as fumigant on nutritional quality of stored sorghum

Japanese mint (Mentha arvensis) oil (JMO) can be used effectively as fumigant againstSitophilus oryzae in stored sorghum. The effect of JMO at a dose of 166 µl/l of space on nutrient composition and protein quality was studied in infested and uninfested sorghum grains stored for 3 months. The results revealed non significant effect of JMO on gran moisture, total ash, crude fibre, crude fat, crude protein and fat acidity in infested and uninfested grains at the end of 3 months storage. The JMO treatment had small but significant effect on reducing and nonreducing sugars. The values of Protein Efficiency Ratio (PER) for uninfested JMO treated grains, infested JMO treated grains and for untreated control stored for 3 months were 1.11, 1.07 and 1.09, respectively against control casein diet for which it was 2.15.     

小麦主要品质性状与面粉色泽的关系

选用面粉色泽性状差别较大的16个不同品种（系）在山东省8个不同的生态类型区种植，分析了小麦主要品质性状和面粉色泽，以研究这些品质性状与面粉色泽的关系。结果表明，面粉R457白度与面粉色泽亮度（L^＊值）、面粉色泽红度（α^＊值）呈极显著正相关，与面粉色泽黄度（b^＊值）呈极显著负相关，面粉色泽亮度（L^＊值）和面粉色泽红度（α^＊值）与面粉色泽黄度（b^＊值）呈极显著负相关。面粉R457白度和面粉色泽亮度（L^＊值）均与淀粉含量呈极显著正相关。与籽粒硬度、面粉颗粒度、蛋白质含量、灰分含量和类胡萝卜素含量呈极显著负相关，面粉R457白度与出粉率呈显著负相关。籽粒硬度和蛋白质含量共同决定了面粉R457白度变异的81．9％。而面粉颗粒度、蛋白质含量和灰分含量共同决定了面粉色泽亮度（L^＊值）变异的94．5％。面粉色泽红度（α^＊值）与各面粉品质指标的相关性均未达到显著水平。面粉色泽黄度（b^＊值）与籽粒硬度、面粉颗粒度、蛋白质含量、灰分含量、类胡萝卜素含量呈极显著正相关．与淀粉含量呈极显著负相关。硬度、出粉率和蛋白质含量可以解释面粉色泽黄度（b^＊值）变异的75％