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Effects of Storage on Protein Nutritional Quality of Grain Legumes
Author(s) -
PEACE R.W.,
KEITH M.O.,
SARWAR G.,
BOTTING H.G.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07725.x
Subject(s) - methionine , tryptophan , protein quality , amino acid , legume , casein , limiting , food science , chemistry , net protein utilization , phaseolus , storage protein , protein efficiency ratio , zoology , agronomy , biology , biochemistry , weight gain , body weight , endocrinology , mechanical engineering , gene , engineering
The effect of storage under moderate conditions (12% relative humidity and 20°C) on protein nutritional quality of legumes grown in Canada (faba bean, lentil, seafarer, pinto and black beans and trapper and century peas) was determined. Little change in legume amino acid contents and only slight changes in relative net protein ratio (RNPR) and true crude protein digestibility occurred over the three years. No consistent changes were seen in plasma amino acids of rats fed the stored legumes, although plasma methionine and tryptophan were lower compared to casein‐fed rats, reflecting dietary deficiencies in these amino acids. Amino acid scores indicated that tryptophan and sulfur amino acids were first and second limiting, respectively, in most of the legumes. Correction of amino acid scores for true digestibility of protein in the legumes greatly improved correlation coefficients between scores and RNPR.