scholarly journals Rat Bioassay for Evaluation of Protein Quality of Soy-Fortified Complementary Foods

2017 ◽  
Vol 6 (6) ◽  
pp. 35 ◽  
Author(s):  
Elijah H. Kamau ◽  
Charlotte A. Serrem ◽  
Florence W. Wamunga
Keyword(s):  
Nutritional Quality ◽  
Protein Quality ◽  
Protein Energy Malnutrition ◽  
Milk Powder ◽  
Protein Digestibility ◽  
Albino Rats ◽  
Complementary Foods ◽  
Protein Energy ◽  
True Protein ◽  
Protein Free Diet

Compositing complementary flours with legumes of high protein quality such as soy can be effective in abating Protein Energy Malnutrition. Soy-fortified complementary flours were developed using locally available foods from Western Kenya and used to determine the fortification effect on protein nutritional quality, growth, and rehabilitation. Ten isonitrogenous diets containing 10% protein and one containing 20% protein were formulated from six foods; maize, pearl millet, finger millet, sorghum, cassava, and banana at ratios of 70:30 flour and soy with milk powder as control and fed to weanling male albino rats. Another group was fed on a protein free diet. Banana: Soy diet had significantly superior protein nutritional quality while Maize: soy had 70% Protein Digestibility Corrected Amino Acid Score. True Protein Digestibility of the fortified diets lay within the acceptable margin for cereal: bean mixtures. Fortification with soy improved protein quality indices of flours in rats, and by extrapolation could support growth of young children if used as complementary foods. 

scholarly journals Evaluation of Protein Nutritional Quality of Four Soybean Varieties Grown in Western Kenya

2018 ◽  
Vol 7 (5) ◽  
pp. 69 ◽  
Author(s):  
Fredrick Agengo ◽  
Charlotte Serrem ◽  
Florence Wamunga
Keyword(s):  
Amino Acid ◽  
Nutritional Quality ◽  
Protein Energy Malnutrition ◽  
Protein Digestibility ◽  
Western Kenya ◽  
Protein Retention ◽  
Protein Energy ◽  
Amino Acid Score ◽  
True Protein

Protein nutrition is important for human health because its deficiency leads to major public health problems such as Protein Energy Malnutrition. Soybean an excellent and cheap source of high quality protein has been introduced into the Western Kenya and other developing countries for improved health and food security, but end use qualities may reduce its utilization. The main objective of this study was to evaluate the protein nutritional quality of four soybean varieties grown in Western Kenya. Protein quality was determined using male weanling albino rats for the indices of net protein retention, food efficiency, apparent and true protein digestibilities and faecal weight. Soybean amino acid efficiency was evaluated using Protein digestibility corrected amino acid score (PDCAAS). Soybean diet SB 132 had the highest protein nutritional quality with the best protein retention of 6.29 g, Apparent Protein digestibility of 89.13%, True Protein Digestibility of 96.48%, weight gain of 5.50 g and a Net Protein Retention Ratio of 4.70. All the four soybean varieties had high amino acid profiles with a Protein digestibility Corrected Amino Acid Score of 1.0. Soybean variety SB 132 is the most superior in digestibility and the study recommends its promotion as a food crop in Western Kenya and other developing countries for the management of Protein Energy Malnutrition and for food security.

scholarly journals Chemical Compositions and Nutritional Properties of Popcorn-Based Complementary Foods Supplemented With Moringa oleifera Leaves Flour

2013 ◽  
Vol 2 (6) ◽  
pp. 117 ◽  
Author(s):  
Ijarotimi Oluwole Steve ◽  
Oluwalana Isaac Babatunde
Keyword(s):  
Moringa Oleifera ◽  
Protein Energy Malnutrition ◽  
Albino Rats ◽  
Infant Food ◽  
Chemical Compositions ◽  
Complementary Foods ◽  
Mineral Contents ◽  
Protein Energy ◽  
Moringa Oleifera Leaves ◽  
The Common

<p>Cereal gruel is the common complementary foods in developing countries, and it is usually low in energy and protein; hence, responsible for increase in protein-energy malnutrition among underprivileged weaning aged children. Several locally available food materials have been tested in combination for infant food formulations however; popcorn and <em>Moringa oleifera</em> leaves combination have not been used. After blanching and fermentation processing, popcorn and moringa leaves were milled into flour and blended to obtain, blanched popcorn-moringa leaves (BPM) (65% popcorn and 35% moringa leaves flour) and fermented popcorn-moringa leaves (FPM) (65% popcorn and 35% moringa leaves flour). Products were analyzed for chemical composition, functional properties and bioassay using standard methods. Protein content of FPM (21.27 ± 0.20 g/100 g) and BPM (15.99 ± 0.14 g/100 g) were higher than <em>Cerelac</em> (15.75 ± 0.01 g/100 g) and ‘Ogi’ (6.52 ± 0.31 g/100 g); while energy values of FPM (393.94 ± 0.39 kcal) and BPM (389.69 ± 1.40 Kcal) were lower than ‘Ogi’ (418.08 ± 0.47 kcal) and <em>Cerelac</em> (431.58 ± 0.01 kcal). Mineral contents of BPM were higher in zinc, iron, potassium, sodium and phosphorous, while FPM sample was higher in copper, calcium and magnesium, and were lower than <em>Cerelac</em>. Oxalate, phytate and trypsin inhibitor in FPM were lower than BPM. Biological value and protein efficiency ratio of FPM were higher than BPM and ‘Ogi’, but lower than <em>Cerelac</em>. The albino rats fed with the FPM had higher growth rate when compared with those rats fed with BPM sample and ‘Ogi’, but lower than those fed with <em>Cerelac</em>. Nutrient composition and nutritional profile of popcorn-moringa leaves based complementary foods could be used as substitutes for local complementary foods, which are low in protein and energy.</p>

scholarly journals Assessment of Protein Quality of Complementary Food Made from Maize (Zea mays) Supplemented with Crayfish (Euastacus spp) and Carrot (Daucus carota) Using Albino Rats

2020 ◽  
pp. 1-12
Author(s):  
N. N. Umerah ◽  
N. M. Oly- Alawuba ◽  
A. I. Asouzu ◽  
P. N. Ani ◽  
C. G. U. Oluah ◽  
...  
Keyword(s):  
Protein Quality ◽  
Mineral Metabolism ◽  
Protein Energy Malnutrition ◽  
Growth Period ◽  
Complementary Food ◽  
Albino Rats ◽  
Balance Study ◽  
Nutrient Quality ◽  
Protein Milk

Background: Assessment of protein quality is aimed at determining the ability of a protein to meet up with the needs for maintenance, growth, pregnancy and lactation. Objective: To evaluate the protein quality of complementary food made from local food blends using albino rats. Methods: Maize, carrot, crayfish, milk and other ingredients were purchased, processed and used for the study. The maize, crayfish and carrot flours were blended in the ratio of 100:0:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20 and 70:5:25 respectively. The six diets provided 10% protein for six groups of rats. The diets were fed to forty (40) weanling albino rats in a 21-day growth period and 7-days Nitrogen balance study. Milk was used as control and Nitrogen free diet was used for the estimation of endogenous nitrogen. The result generated were statistically analyzed using SPSS version 22. Results: The result showed that over 70% of the nitrogen consumed by all the five groups of rats fed the mixed diets were absorbed and retained. Among the test diet groups, the 70:20:10 diet had the highest absorbed nitrogen (2.10 g), retained nitrogen (2.00 g), biological value (80%) and net protein utilization (77%) which was significantly different from the other groups. The 70:20:10 diet had the highest Total digestibility (94%), highest food intake (230g), weight gain (52.10%) and PER (2.7) that were comparable with the reference protein (milk) at (p>0.05). The mineral metabolism of all the rats fed the test diets were absorbed and retained. Conclusion: The study revealed that complementary food of high protein quality and nutrient dense can be produced from blends of maize, carrot and crayfish. All the complementary food made from blends of maize, carrot and crayfish blend were of higher nutrient quality than the popular homemade complementary food made of maize alone. It is imperative that blends of local foods stuffs should be used as complementary food instead of only cereal in order to improve the nutritional status of a growing child and also curb prevalence of protein energy malnutrition that is common among under five.

scholarly journals Nutritional Properties and Consumer’s Acceptance of Provitamin A-Biofortified Amahewu Combined with Bambara (Vigna Subterranea) Flour

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1476 ◽  
Author(s):  
Temitope D. Awobusuyi ◽  
Muthulisi Siwela
Keyword(s):  
Vitamin A Deficiency ◽  
Protein Energy Malnutrition ◽  
Principal Component ◽  
Protein Digestibility ◽  
Provitamin A ◽  
Vigna Subterranea ◽  
Nutritional Properties ◽  
Substitution Level ◽  
Protein Energy ◽  
Cereal Grain

Amahewu is a fermented non-alcoholic cereal grain beverage, popular in Southern Africa. This study evaluates the possibility of producing an acceptable provitamin A (PVA)-biofortified maize amahewu, complemented with bambara flour, to contribute towards the alleviation of protein energy malnutrition (PEM) and vitamin A deficiency (VAD). Germinated, roasted, and raw bambara flours, were added at 30% (w/w) substitution level, separately, to either white maize or PVA-biofortified maize flour, and processed into amahewu. Wheat bran (5% w/w) was used as reference inoculum. Amahewu samples were analyzed for nutritional properties and acceptability. The protein and lysine contents of amahewu almost doubled with the inclusion of germinated bambara. Protein digestibility of amahewu samples increased by almost 45% with the inclusion of bambara. PVA-biofortified maize amahewu samples complemented with bambara were extremely liked for their color, aroma, and taste when compared with their white maize counterparts. The principal component analysis explained 96% of the variation and PVA-biofortified maize amahewu samples were differentiated from white maize amahewu samples. The taste of amahewu resulting from roasting and germination of bambara was preferred in PVA-biofortified maize amahewu, compared to white maize amahewu. We conclude that PVA-biofortified maize amahewu, complemented with germinated bambara, has the potential to contribute towards the alleviation of PEM and VAD.

Evaluation of protein quality of poultry feedingstuffs. 3. Expeller-processed oilseed cakes

1980 ◽  
Vol 94 (1) ◽  
pp. 117-123
Author(s):  
S. S. Zombade ◽  
G. N. Lodhi ◽  
J. S. Ichhponani
Keyword(s):  
Nutritive Value ◽  
Protein Quality ◽  
Nitrogen Solubility ◽  
Protein Digestibility ◽  
Regression Equations ◽  
Crude Fibre ◽  
Accuracy And Precision ◽  
True Protein

SummaryA study was made to evaluate the protein quality of groundnut cake (GN), mustard cake (MS) and cottonseed cake (CS) and to find a suitable laboratory test for predicting the protein quality of these cakes for chicks. Different oilseed cakes varied considerably in their crude protein, true protein and crude fibre content. The nitrogen solubility was higher in GN (87·7%) followed by MS (78·7%) and CS (60·9%). A similar trend was evident with regard to in vitro protein digestibility. The GN protein was, however, lower in available lysine (2·54%) than MS (3·97%) or CS (3·19%). The albumin, globulin, prolamin and glutelin fractions accounted for 74·1, 57·0 and 48·0% in GN, MS and CS, respectively. The nitrogen solubility, globulin content and modified relative nutritive value (RNV) correlated (P < 0·05) with gross protein value (GPV). The accuracy and precision of various regression equations for predicting the quality of protein in GN, MS and CS are discussed.

scholarly journals Acceptability of complementary porridge enriched with crickets (Acheta domesticus) among women of reproductive age in Alego- Usonga Sub-County, Kenya

2021 ◽  
Vol 21 (05) ◽  
pp. 18066-18082
Author(s):  
DO Aboge ◽  
◽  
MA Orinda ◽  
SO Konyole ◽  
◽  
...  
Keyword(s):  
Protein Energy Malnutrition ◽  
Protein Digestibility ◽  
Sensory Attributes ◽  
Acheta Domesticus ◽  
Reproductive Age ◽  
Sub Saharan Africa ◽  
Complementary Foods ◽  
Overall Acceptability ◽  
Nutrient Density ◽  
Sub Saharan

Protein-energy malnutrition is common among children of under five years of age in sub-Saharan Africa. This is mainly attributed to poor complementary foods and feeding practices, which are often cereal-based and characterized by low nutrient density. Soybean is commonly used to enrich complementary foods, nonetheless, its prospects for use as a rich source of protein and minerals is limited by its low protein digestibility and bioavailability of minerals, costly production and contribution towards environmental degradation. Crickets provide cheap and sustainable source of protein and other nutrients, and holds the potential for substituting soybean in complementary porridge formula. To evaluate acceptability of complementary porridge enriched with crickets, Famila complementary porridge flour, a composite of maize, wheat and defatted soybean was enriched with cricket flour by substituting soybean with cricket flour at 0%, 25%, 50% and 75%. Four porridges were prepared from the flours and coded as CP, CPB1, CPB2 and CPB3, respectively. A total of 40 semi-trained women evaluated the porridges on colour, taste, aroma, texture, mouth-feel and overall acceptability on a 9 -point hedonic scale. The overall acceptability of the porridges were as follows; CP (8.5±0.72), CPB1 (7.08±0.94), CPB2 (5.75±1.53) and CPB3 (3.60±1.95). Control porridge (CP) was highly rated in all sensory attributes while CPB3 was rated the lowest in all the attributes. Unlike CP, the overall acceptability of CP1, CPB2 and CPB 3 improved with experience in insect consumption, age and level of education. The ratings for colour, aroma and taste of cricket-based porridges were higher among women aged30 years and above, and those with post-primary education. The most accepted cricket-based porridges were CPB1 and CPB2. Enrichment of Famila complementary porridge with cricket flour affected its sensory attributes which were perceived differently by the women. This informs the need for both low and high substitution levels to cater for their diverse preferences.

scholarly journals Protein intakes in India

2012 ◽  
Vol 108 (S2) ◽  
pp. S50-S58 ◽  
Author(s):  
Sumathi Swaminathan ◽  
Mario Vaz ◽  
Anura V. Kurpad
Keyword(s):  
Amino Acid ◽  
Protein Intake ◽  
Fruits And Vegetables ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Dietary Quality ◽  
Protein Energy ◽  
Amino Acid Score ◽  
Pe Ratio

Indian diets derive almost 60 % of their protein from cereals with relatively low digestibility and quality. There have been several surveys of diets and protein intakes in India by the National Nutrition Monitoring Board (NNMB) over the last 25 years, in urban and rural, as well as in slum dwellers and tribal populations. Data of disadvantaged populations from slums, tribals and sedentary rural Indian populations show that the protein intake (mainly from cereals) is about 1 gm/kg/day. However, the protein intake looks less promising in terms of the protein digestibility corrected amino acid score (PDCAAS), using lysine as the first limiting amino acid, where all populations, particularly rural and tribal, appear to have an inadequate quality to their protein intake. The protein: energy (PE) ratio is a measure of dietary quality, and has been used in the 2007 WHO/FAO/UNU report to define reference requirement values with which the adequacy of diets can be evaluated in terms of a protein quality corrected PE ratio. It is likely that about one third of this sedentary rural population is at risk of not meeting their requirements. These levels of risk of deficiency are in a population with relatively low BMI populations, whose diets are also inadequate in fruits and vegetables. Therefore, while the burden of enhancing the quality of protein intake in rural India exists, the quality of the diet, in general, represents a challenge that must be met.

Nutritional evaluation of common (Tenebrio molitor) and lesser (Alphitobius diaperinus) mealworms in rats and processing effect on the lesser mealworm

2019 ◽  
Vol 5 (4) ◽  
pp. 257-266 ◽  
Author(s):  
L.D. Jensen ◽  
R. Miklos ◽  
T.K. Dalsgaard ◽  
L.H. Heckmann ◽  
J.V. Nørgaard
Keyword(s):  
Amino Acids ◽  
Crude Protein ◽  
Protein Quality ◽  
Sampling Period ◽  
Protein Digestibility ◽  
Tenebrio Molitor ◽  
Processing Methods ◽  
Alphitobius Diaperinus ◽  
Freeze Dried ◽  
True Protein

The aim of this study was to evaluate the crude protein quality of the two mealworm species Alphitobius diaperinus (AD) and Tenebrio molitor (TM) across different processing methods of AD using the crude protein digestibility-corrected amino acid score (PDCAAS) based on rat trials. Rats (66±3 g) were kept in single enclosures and fed diets containing 10% crude protein. The eight treatments were freeze-dried TM, freeze-dried AD, defatted AD, extruded AD, formic acid hydrolysed AD, industrial-dried AD, vacuum-dried AD and addition of an enzyme blend to the freeze-dried AD product (n=6 rats). Total collection of faeces and urine was obtained daily during a 4 day sampling period. The results showed that the sulphur-containing amino acids were the limiting amino acids for all treatments. Freeze-dried AD had a better protein quality compared to freeze-dried TM (0.82 and 0.76 for PDCAAS, respectively). Addition of the enzyme blend used in this experiment did not affect PDCAAS. Defatting, extruding and industrial-drying induced a small decrease of protein quality (0.79-0.80), and vacuum drying and acid hydrolysis had more severe effects (0.77 and 0.74 for PDCAAS, respectively). In conclusion, AD is promising as food due to its high protein content of 62% dry matter and due to its high true protein digestibility (91-94% across all treatments). Furthermore, common processing methods such as defatting, industrial drying and extrusion can be applied without major effects on the product’s ability to meet human dietary requirements for specific amino acids (0.79-0.82 for PDCAAS).

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