Protein Quality of Three New Canadian-Developed Naked Oat Cultivars Using Amino Acid Compositional Data

Effect of storage time on the quality of smoked heteroclarias was studied. 108 samples of heteroclarias (average weight 210 + 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Smoked heteroclarias have good nutritional quality in terms of proximate, mineral and amino acids all of which decrease with increase in duration of storage at ambient temperatures. Glutamic acid was the most predominant amino acid and the highest non-essential amino acid (NEEA), lysine was the most predominant EAA. There was higher concentration of non-essential amino acids than essential amino acids, EAA/NEAA ratio (0.86 – 0.93) recorded indicates that the fish have excellent protein quality; its the predicted protein efficiency ratio (P-PER) ranged between 3.44-3.61 and its biological value ranged between 79.84 -75.04. Its chemical score and TEAA decrease with increase in storage time. Its texture quality reduced significantly (χ2 = 12.207, p<0.01) with increased storage period. It is therefore recommended that smoked heteroclarias be consumed as soon as it is smoked and regularly for good healthy conditions especially among children, aged and other vulnerable groups.

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Protein, fat, and amino acid content and protein quality of selected pre-prepared foods ,

Journal of the American Dietetic Association ◽

10.1016/s0002-8223(21)00071-7 ◽

1983 ◽

Vol 82 (3) ◽

pp. 241-245

Author(s):

Helen H. Koehler ◽

Margaret M. Hard

Keyword(s):

Amino Acid ◽

Acid Content ◽

Protein Quality ◽

Amino Acid Content

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Amino Acid Content and In Vitro Protein Quality of Different Corn Varieties

Amino Acid Composition and Biological Value of Cereal Proteins ◽

10.1007/978-94-009-5307-9_25 ◽

1985 ◽

pp. 421-437

Author(s):

Samy Fangus Sharobeem ◽

Radomir Lásztity ◽

Máté Hidvégi ◽

András Salgó ◽

Livia Simon-Sarkadi

Keyword(s):

Amino Acid ◽

Acid Content ◽

Protein Quality ◽

Amino Acid Content ◽

Vitro Protein

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Protein Quality of Rice Drinks Fortified with Bovine and Porcine Blood Plasma

Revista Facultad Nacional de Agronomía Medellín ◽

10.15446/rfnam.v68n1.47835 ◽

2015 ◽

Vol 68 (1) ◽

pp. 7487-7496 ◽

Cited By ~ 1

Author(s):

Piedad Margarita Montero Castillo ◽

Yesid Alejandro Marrugo Ligardo ◽

Lesbia Cristina Julio González

Keyword(s):

Amino Acid ◽

Blood Plasma ◽

Protein Content ◽

Protein Quality ◽

Amino Acid Profile ◽

Food Sources ◽

In Vitro Digestibility ◽

Porcine Blood ◽

Bovine Plasma

The future of nutrition in Colombia, and perhaps in other developing countries, will depend in large part on the ability of food technology to take full advantage of the food sources available in the country and to adapt and develop new products that will vary and complement the diets of the majority of the population at a low cost. The objective of this study was to evaluate the protein quality of rice-based drinks fortified with bovine and porcine blood plasma. Six treatments were prepared with different levels of fortification (14.5%, 18.5% and 29%). The effects of the plasma type and the addition levels on the protein content, the amino acid profile, and the in vitro digestibility of the drinks were observed. The AOAC method was employed for the determination of the protein content; the amino acid profile was created using HPLC. The protein digestibility was determined by subjecting a dispersion of the drink to the action of a multi-enzymatic solution. The protein content increased with the level of fortification. The drinks fortified with bovine plasma (104%) and porcine plasma (89%) presented a better protein quality index than the unfortified drink. The digestibility of the fortified drinks did not demonstrate significant improvements in comparison with the unfortified drink. The chemical score of the drinks fortified with porcine plasma (71.6) and bovine plasma (78.5) showed that the latter had the best nutritional quality.

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