In this work, the in vitro and in vivo digestibility of the dried and low-fat black soldier fly (BSF, Hermetia illucens L.) larvae was carried out. The in vitro experiments demonstrated that the digestibility of the dried larvae protein was only 48%. Meanwhile, the protein digestibility of the defatted larvae biomass reached 75%. Based on these findings, the experimental feeds were composed: (a) control feed containing casein, (b) test feed containing defatted larvae biomass and (c) protein-free feed. For protein digestibility studies, experimental feeds were tested in vitro and in vivo. It was found that digestibility of larvae protein in vivo and in vitro reached 85% and 41% respectively. The DIAAS value (73%) for BSF larvae protein digestibility in vivo was determined for the first time. The obtained results suggest that larvae possess an easy digestible AA, therefore, they can be used as highly bio-available protein source for human nutrition.

In this work, the in vitro and in vivo digestibility of the dried and low-fat black soldier fly (BSF, Hermetia illucens L.) larvae was carried out. The in vitro experiments demonstrated that the digestibility of the dried larvae protein was only 48%. Meanwhile, the protein digestibility of the defatted larvae biomass reached 75%. Based on these findings, the experimental feeds were composed: (a) control feed containing casein, (b) test feed containing defatted larvae biomass and (c) protein-free feed. For protein digestibility studies, experimental feeds were tested in vitro and in vivo. It was found that digestibility of larvae protein in vivo and in vitro reached 85% and 41% respectively. The DIAAS value (73%) for BSF larvae protein digestibility in vivo was determined for the first time. The obtained results suggest that larvae possess an easy digestible AA, therefore, they can be used as highly bio-available protein source for human nutrition.

We studied several sustainable alternative protein concentrates and a whey protein concentrate as reference, to determine their protein composition, digestibility and quality using the harmonized INFOGEST static protocol. The proteins concentrates were analyzed to determine their conversion factor, degree of hydrolysis, true ileal digestibility, in vitro digestible indispensable amino acid score (IVDIAAS) and total absorbable amino acids and total essential amino acids. The results revealed that whey, blood plasma concentrate and yeast protein concentrate have a high mean true ileal indispensable amino acid in vitro digestibility (91.1–85.8%), closely followed by corn, pea, potato and proteins derived from lesser meal worms (ranging between 82.5 and 77.9%). Mycoprotein gave a much lower score in the mass balance, so that its other results could not be interpreted as being reliable. Whey, potato, blood plasma and yeast protein concentrates ranked highest in IVDIAAS (between 119 and 97.2), followed by lesser meal worm and pea (between 73.8 and 57.8) with corn protein concentrate having the lowest IVDIAAS due to underrepresentation of lysine. The method and data presented in this paper can form a start for further applying the INFOGEST in vitro digestion protocol to evaluate protein quality.

We studied several sustainable alternative protein concentrates and a whey protein concentrate as reference, to determine their protein composition, digestibility and quality using the harmonized INFOGEST static protocol. The proteins concentrates were analyzed to determine their conversion factor, degree of hydrolysis, true ileal digestibility, in vitro digestible indispensable amino acid score (IVDIAAS) and total absorbable amino acids and total essential amino acids. The results revealed that whey, blood plasma concentrate and yeast protein concentrate have a high mean true ileal indispensable amino acid in vitro digestibility (91.1–85.8%), closely followed by corn, pea, potato and proteins derived from lesser meal worms (ranging between 82.5 and 77.9%). Mycoprotein gave a much lower score in the mass balance, so that its other results could not be interpreted as being reliable. Whey, potato, blood plasma and yeast protein concentrates ranked highest in IVDIAAS (between 119 and 97.2), followed by lesser meal worm and pea (between 73.8 and 57.8) with corn protein concentrate having the lowest IVDIAAS due to underrepresentation of lysine. The method and data presented in this paper can form a start for further applying the INFOGEST in vitro digestion protocol to evaluate protein quality.

We studied several sustainable alternative protein concentrates and a whey protein concentrate as reference, to determine their protein composition, digestibility and quality using the harmonized INFOGEST static protocol. The proteins concentrates were analyzed to determine their conversion factor, degree of hydrolysis, true ileal digestibility, in vitro digestible indispensable amino acid score (IVDIAAS) and total absorbable amino acids and total essential amino acids. The results revealed that whey, blood plasma concentrate and yeast protein concentrate have a high mean true ileal indispensable amino acid in vitro digestibility (91.1–85.8%), closely followed by corn, pea, potato and proteins derived from lesser meal worms (ranging between 82.5 and 77.9%). Mycoprotein gave a much lower score in the mass balance, so that its other results could not be interpreted as being reliable. Whey, potato, blood plasma and yeast protein concentrates ranked highest in IVDIAAS (between 119 and 97.2), followed by lesser meal worm and pea (between 73.8 and 57.8) with corn protein concentrate having the lowest IVDIAAS due to underrepresentation of lysine. The method and data presented in this paper can form a start for further applying the INFOGEST in vitro digestion protocol to evaluate protein quality.

Pulses because of their high protein content, have the potential for improving nutritional status and combating malnutrition. A study was carried out at ICAR-Indian Agricultural Research Institute, New Delhi during 2019-20 to see the effects of cooking (boiling) and canning on protein digestibility and antioxidant potential on two contrasting genotypes of chickpea (Cicer arietinum L.) and pigeon pea [Cajanus cajan (L.) Millsp.] for total protein content. The protein quality was assessed on the basis of essential amino acid score and protein digestibility in terms of Protein Digestibility-Corrected Amino Acid Score (PDCAAS). A pepsin-trypsin-chymotrypsin digestion followed by ninhydrin assay was performed to determine the digestibility. The seeds were boiled and canned in a canning solution of brine solution containing 1.3% (wt/vol) NaCl and 1.6% (wt/vol) sugar. PDCAAS (%) was higher in 'high' protein containing lines than 'low' protein containing lines in case of chickpea. However, no significant variation in PDCAAS % was found between 'low' and 'high' protein pigeon pea genotypes. The antioxidant activity (AOA) was measured by DPPH and FRAP assays and was found to increase in chickpea and pigeon pea genotypes after cooking and canning. Increased AOA in DPPH assay ranged from 62.80-94.69% and from 60.55-95.13% for the cooked and canned seeds respectively. The AOA measured by FRAP assay has shown similar results in the seeds after cooking and canning treatment which ranged from 0.82-13.42 μmol/g and from 2.63-15.71 μmol/g for cooked and canned seeds respectively. The AOA was increased in all the varieties, except in the cooked seeds of Kabuli genotypes.

Pulses because of their high protein content, have the potential for improving nutritional status and combating malnutrition. A study was carried out at ICAR-Indian Agricultural Research Institute, New Delhi during 2019-20 to see the effects of cooking (boiling) and canning on protein digestibility and antioxidant potential on two contrasting genotypes of chickpea (Cicer arietinum L.) and pigeon pea [Cajanus cajan (L.) Millsp.] for total protein content. The protein quality was assessed on the basis of essential amino acid score and protein digestibility in terms of Protein Digestibility-Corrected Amino Acid Score (PDCAAS). A pepsin-trypsin-chymotrypsin digestion followed by ninhydrin assay was performed to determine the digestibility. The seeds were boiled and canned in a canning solution of brine solution containing 1.3% (wt/vol) NaCl and 1.6% (wt/vol) sugar. PDCAAS (%) was higher in 'high' protein containing lines than 'low' protein containing lines in case of chickpea. However, no significant variation in PDCAAS % was found between 'low' and 'high' protein pigeon pea genotypes. The antioxidant activity (AOA) was measured by DPPH and FRAP assays and was found to increase in chickpea and pigeon pea genotypes after cooking and canning. Increased AOA in DPPH assay ranged from 62.80–94.69% and from 60.55–95.13% for the cooked and canned seeds respectively. The AOA measured by FRAP assay has shown similar results in the seeds after cooking and canning treatment which ranged from 0.82–13.42 μmol/g and from 2.63–15.71 μmol/g for cooked and canned seeds respectively. The AOA was increased in all the varieties, except in the cooked seeds of Kabuli genotypes.