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Utilization of protein and energy from cooked maize: legume dishes in growing rats compared with a traditional Nigerian dish
Author(s) -
OYELEKE OYEKANMI A.
Publication year - 1992
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1992.tb01199.x
Subject(s) - limiting , legume , biological value , lysine , food science , amino acid , chemistry , bioassay , biology , zoology , horticulture , agronomy , biochemistry , mechanical engineering , genetics , engineering
Summary Four dishes were prepared from cooked maize and legumes with a 2:1 maize:legume N ratio using soyabeans (MS), cowpea (MC), bambara groundnut (MB), with groundnut (MG), a popular Nigerian dish, taken as standard. The protein contents of all three dishes were slightly greater than the groundnut dish with a higher content of lysine, the limiting amino acid in each instance. However the total energy contents were lower, 17.7 MJ Kg ‐1 (MC), 18.3 (MS), and 17.5 (MB) compared with 20.0 (MG). In growing rats, there were no significant differences in biological values (BV) nor true N digestibility (TND) but net protein utilization (NPU) (BV multiplied by TDN) was lower, for MB than for the three other dishes. Although the calculated protein scores, derived from the limiting amino acid lysine, did not parallel the bioassay, both indicated that all three dishes were equal or superior to the groundnut dish. These results suggest that the popular Nigerian maize‐groundnut dish could be replaced by any of the other three dishes without loss of nutritional value, indeed the soyabean dish may even be of higher nutritional value.