scholarly journals Effect of Blanching Treatments against Protein Content and Amino Acid Drumstick Leaves (Moringa oleifera)

2013 ◽  
Vol 2 (1) ◽  
pp. 101 ◽  
Author(s):  
Titi Mutiara Kirana ◽  
Harijono Harijono ◽  
Teti Estiasih ◽  
Endang Sriwahyuni
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Sodium Bicarbonate ◽  
Moringa Oleifera ◽  
Amino Acid Content ◽  
Protein Digestibility ◽  
Lysine Content ◽  
In Vitro Protein Digestibility ◽  
Vitro Protein

Three blanching methods, namely boiling, steaming, and boiling+sodium bicarbonate, were used to evaluate amino acids contens and score of Moringa leaves under different blanching. Results showed that blanching had a great effect on amino acids and scores of Moringa leaves and their digestibility increased. Different methods of blanching had variable effects on Moringa leaves’ amino acids and digestibility<ins datetime="2012-12-12T14:13" cite="mailto:printer"> </ins>significantly (p&lt;=0.05). Steam blanching Moringa leaves had the highest amino acid content by 31.49%. Results also revealed that under different blanching Moringa leaves at levels of leucine of steam and boil+sodium bicarbonate samples, lysine content of boil and steam blanching are higher than those of<ins datetime="2012-12-12T14:17" cite="mailto:printer"> </ins>FAO/WHO requirement pattern. The in vitro protein digestibility under study ranged from 49.6 to 52.3%.

scholarly journals AMINO ACID PROFILE AND IN VITRO PROTEIN DIGESTIBILITY-CORRECTED AMINO ACID SCORE (PDCAAS) OF READY-TO-EAT BREAKFAST CEREALS: AN ASSESSMENT OF PROTEIN QUALITY

2021 ◽  
Vol 51 (3) ◽  
pp. 203-210
Author(s):  
Mustafa Yaman ◽  
Hafsa Sena Sargın ◽  
Ömer Faruk Mızrak ◽  
Halime Uğur ◽  
Jale Çatak ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Breakfast Cereal ◽  
Breakfast Cereals ◽  
Amino Acid Score ◽  
Vitro Protein

The aim of this study was to determine the amino acid content and in vitro protein digestibility of breakfast cereals and evaluate their protein quality using in vitro protein digestibility-corrected amino acid score (PDCAAS) methods. Statistically big differences were found in the proportions of essential amino acids between breakfast cereals. Higher protein digestibility was found in samples containing rice and corn than those containing oats. The first limiting amino acid score (AAS) in 6 out of 12 samples was methionine + cysteine, in 4 out of 12 samples was lysine, and in 2 out of 12 samples was tryptophan. According to the first limiting AAS, the in vitro PDCAAS ranged from 0.19±0.01 to 0.86±0.02 in breakfast cereals. When we evaluated the first limiting AAS, lysine, methionine+cysteine and tryptophan predominantly determined PDCAAS. As a result, the PDCAAS, which is an indicator of protein quality, was generally low in breakfast cereal products.

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.

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