Precooked pea flour supplemented with sunflower protein concentrate
1984
Vasquez, M. | Araya, E. | Videla, G. | Yanez, E.
Extract: The nutritive value of a blend of precooked pea flour (PF) and sunflower protein concentrate (SPC) was determined by chemical and biological methods. Raw materials were tested for their proximal chemical composition and amino acid content of the protein. Total microbiological plate count was also performed in the protein concentrate. PF, SPC and blends of PF and SPC at the levels of 5, 10 and 15% concentrate were tested in rats for their protein efficiency ratio (PER). The protein quality of pea flour and protein concentrate measured as PER was 1.60 and 1.58 respectively. The substitution of 5, 10 and 15% concentrate increased PER to 2.01, 2.09 and 2.24 as compared with 2.66 for casein. Total plate count in the SPC was 4.2 x 10 to the 4th power microorganism/g. Pea flour and the blends of PF and SPC were prepared as soups and tested for their acceptability in university students. The blend containing 5% protein concentrate gave the highest score (6.7) as compared to the pea soup (6.1). The blends including 5 and 10% sunflower protein concentrate improved their protein quality and had a good acceptability. (author)
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