Effect of process treatments on protein quality of cowpea-fortified fermented maize
1996
Amegatse, W.K. | Sefa-Dedeh, S. | Leid, E. | Asiedu, M.S. | Lartey, A. (University of Ghana, Legon (Ghana). Dept. of Nutrition and Food Science)
The effects of process treatments on protein quality of four (4) fermented cowpea-fortified maize samples were evaluated in Nitrogen-balance studies using Wistor Moll rats. There were significant (pO.05) differences between the effects of the process treatments on the Net Protein Utilization (%NPU) protein quality index. Maize dough, made by soaking whole maize at ambient temperature overnight, and fortified with cowpea flour or steamed cowpea agglomerates, yielded the highest % NPU. The value ranges of protein quality indices obtained for the test cowpea-fortified fermented maize samples were:Essential amino acid totals (289-315mg/g crude protein); Apparent Digestibility (AD), (83-86%); True Digestibility (TD) (100-103%); Biological Value (BV) (82-86%); Nitrogen Balance (54-59%); Net Protein Utilization (NPU) (81-88%). Despite the high protein digestibility and utilisation values obtained, the limiting amino acids in the test cowpea-fortified fermented maize samples were lysine and tryptophan. The range of chemical scores obtained for lysine and tryptophan were 57-64% and 58-81%, respectively
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