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Effect of processing on the protein nutritional value of Canavalia gladiata seeds.
Nahrung. 2003 Aug; 47(4):256-60.N

Abstract

Evaluation of protein true digestibility (TD), biological value (BV), and net protein utilization (NPU) of diets containing mature sword bean (Canavalia gladiata), seed flour and grits were carried out with male Sprague-Dawley rats. The seed flour and grits were processed by soaking, cooking, soaking and cooking, autoclaving, and roasting. The TD of processed flour (cooked (84.8), soaked and cooked (76.2), autoclaved (82.0), roasted grits (64.5), and roasted flour (61.2)) were significantly higher (p < 0.05) than in the raw (51.4) and the soaked only grits (35.8). Soaking the grits decreased the TD. The BV of cooked grits and grits cooked after soaking were significantly higher than that of the other processed samples (p < 0.05). However, the BV of the diets containing cooked and soaked and cooked grits were not significantly different. The NPU of the cooked grits (39.4) and grits cooked after soaking (37.6) were significantly higher (p < 0.05) than that of the other processed samples (autoclaved grits (31.0), roasted grits (19.5), roasted flour (10.8), and soaked only grits (1.6)). The NPU of all the processed samples were significantly lower than the reference casein (p < 0.05). The highest protein nutritional quality was obtained by either cooking the grits or by soaking and cooking the grits. In vitro protein digestibility measurements were not well correlated to the true digestibility.

Authors+Show Affiliations

Ekanayake S
Department of Biochemistry, Faculty of Medical Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka. sagarika@slt.lk
Nair B
No affiliation info available
Jansz ER
No affiliation info available
Asp NG
No affiliation info available

MeSH

AnimalsCanavaliaCookingDigestionFood HandlingMaleNutritive ValuePlant ProteinsRatsRats, Sprague-DawleySeeds

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

13678265

Citation

Ekanayake, Sagarika, et al. "Effect of Processing On the Protein Nutritional Value of Canavalia Gladiata Seeds." Die Nahrung, vol. 47, no. 4, 2003, pp. 256-60.
Ekanayake S, Nair B, Jansz ER, et al. Effect of processing on the protein nutritional value of Canavalia gladiata seeds. Nahrung. 2003;47(4):256-60.
Ekanayake, S., Nair, B., Jansz, E. R., & Asp, N. G. (2003). Effect of processing on the protein nutritional value of Canavalia gladiata seeds. Die Nahrung, 47(4), 256-60.
Ekanayake S, et al. Effect of Processing On the Protein Nutritional Value of Canavalia Gladiata Seeds. Nahrung. 2003;47(4):256-60. PubMed PMID: 13678265.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of processing on the protein nutritional value of Canavalia gladiata seeds. AU - Ekanayake,Sagarika, AU - Nair,Baboo, AU - Jansz,Errol Radcliff, AU - Asp,Nils-Georg, PY - 2003/9/19/pubmed PY - 2003/12/24/medline PY - 2003/9/19/entrez SP - 256 EP - 60 JF - Die Nahrung JO - Nahrung VL - 47 IS - 4 N2 - Evaluation of protein true digestibility (TD), biological value (BV), and net protein utilization (NPU) of diets containing mature sword bean (Canavalia gladiata), seed flour and grits were carried out with male Sprague-Dawley rats. The seed flour and grits were processed by soaking, cooking, soaking and cooking, autoclaving, and roasting. The TD of processed flour (cooked (84.8), soaked and cooked (76.2), autoclaved (82.0), roasted grits (64.5), and roasted flour (61.2)) were significantly higher (p < 0.05) than in the raw (51.4) and the soaked only grits (35.8). Soaking the grits decreased the TD. The BV of cooked grits and grits cooked after soaking were significantly higher than that of the other processed samples (p < 0.05). However, the BV of the diets containing cooked and soaked and cooked grits were not significantly different. The NPU of the cooked grits (39.4) and grits cooked after soaking (37.6) were significantly higher (p < 0.05) than that of the other processed samples (autoclaved grits (31.0), roasted grits (19.5), roasted flour (10.8), and soaked only grits (1.6)). The NPU of all the processed samples were significantly lower than the reference casein (p < 0.05). The highest protein nutritional quality was obtained by either cooking the grits or by soaking and cooking the grits. In vitro protein digestibility measurements were not well correlated to the true digestibility. SN - 0027-769X UR - https://www.unboundmedicine.com/medline/citation/13678265/Effect_of_processing_on_the_protein_nutritional_value_of_Canavalia_gladiata_seeds_ DB - PRIME DP - Unbound Medicine ER -