The objective of this study was to evaluate the quality of meat protein of Dormitator latifrons for humans based on its Protein Digestibility Corrected Amino Acid Score (PDCAAS). Wild and cultured specimens were evaluated for amino acid content using HPLC equipment. The calculation of PDCAAS was performed as follows: milligrams of essential amino acid in 1 g of test protein per milligram of the same amino acid in 1 g of reference protein per true digestibility. To evaluate the protein of D. latifrons in relation to that of other fish, PDCAAS was calculated from the proteins of eight fish usually used in human nutrition. D. latifrons has a good essential amino acid profile, providing the same nutritional quality as those of other fish. Although the meat of wild D. latifrons contributes only 73% of human lysine requirements, it can be complemented with other lysine sources.

BACKGROUND AND OBJECTIVES: The functionality of legume and cereal flours is difficult to compare within the literature due to the lack of standardized methodologies and differences in processing methods. The aim of this research was to investigate the functional (pasting, water/oil holding, foaming, and emulsification) attributes and protein quality of flours derived from a wide range of cereal and legume market classes (Canada) for comparative purposes. FINDINGS: Overall, legume flours (mean 1.77 g/g) had slightly higher oil holding capacities than cereal flours (mean 1.50 g/g), whereas their water hydration capacities were similar. In general, legume flours produced more foam with better stability than cereal flours. All legume flours had similar emulsifying properties, whereas for the cereals, oat flour had much lower emulsion stability (52.5%) than the other cereals examined (77.3%–97.7%). The in vitro protein digestibility‐corrected amino acid score (IV‐PDCAAS) of oat flour (62.46%) was much higher than that of wheat (~42%), whereas hull‐less barley (54.29%) was in between these values. Of the legumes studied, soybean and desi and kabuli chickpea flours had high protein quality (IV‐PDCAAS 72%–82%); red lentil was inferior to the aforementioned flours with an IV‐PDCAAS of 43.63%. CONCLUSIONS: Legume and cereal flours differed mostly in terms of their oil holding, foaming properties, emulsion activity and pasting properties. Selection of a cereal or legume flour will depend on the attributes desired. SIGNIFICANCE AND NOVELTY: Information relating to various legume and cereal flour functionality and nutritional quality will enable for better ingredient selection for various food applications.

The results of twenty years of research indicate that the inclusion of collagen peptides in the diet can lead to various improvements in health. According to the current protein quality evaluation method PDCAAS (Protein Digestibility-corrected Amino Acid Score), collagen protein lacks one indispensable amino acid (tryptophan) and is therefore categorized as an incomplete protein source. Collagen protein displays a low indispensable amino acid profile, yet as a functional food, collagen is a source of physiologically active peptides and conditionally indispensable amino acids that have the potential to optimize health and address physiological needs posed by aging and exercise. The objective of this study was to determine the maximum level of dietary collagen peptides that can be incorporated in the Western pattern diet while maintaining its indispensable amino acid balance. Iterative PDCAAS calculations showed that a level as high as 36% of collagen peptides can be used as protein substitution in the daily diet while ensuring indispensable amino acid requirements are met. This study suggests that the effective amounts of functional collagen peptides (2.5 to 15 g per day) observed in the literature are below the maximum level of collagen that may be incorporated in the standard American diet.

BACKGROUND AND OBJECTIVES: The effect of barrel temperature (120 and 150°C, held constant in zones 4–6) and feed moisture (20% and 24%) on the physical properties of chickpea–sorghum (CS) and chickpea–maize (CM) extrudates, and the functional and nutritional properties (protein quality) of their flours were examined. FINDINGS: Temperature had a greater effect on the physical properties than moisture for both blends, where, in general, extrusion at 150°C resulted in greater expansion, less hardness, and lower bulk density than at 120°C. Extrusion also increased the water‐holding capacity relative to the raw CS and CM blends, but had an adverse effect on oil‐holding capacity, foaming, and emulsifying properties. Pasting viscosities of precooked flours were also lowered by 8 to 37 times due to the pregelatinization of the starch. Although in vitro protein digestibility increased after extrusion, the in vitro protein digestibility‐corrected amino acid score (PDCAAS) showed an overall reduction relative to the raw blended flours due to the reduction of the primary limiting amino acid lysine during extrusion. CONCLUSIONS: Only the chickpea–maize blend extruded at 120°C at either 20% or 24% moisture had higher in vitro PDCAAS than the raw blend, with only the one with 24% moisture having a value >0.70. SIGNIFICANCE AND NOVELTY: A balance between functionality and protein quality needs to be considered when using extruded pulse–cereal blends.

Moringa oleifera seed has the potential as a source of new food ingredients having high nutritional content, especially protein. The objective of this study was to evaluate the effect of fermentation toward biochemical composition and in vitro protein digestibility (IVPD) of Moringa seed flour. Fermentation was carried out by soaking the seeds at room temperature (30±2°C) for 24 and 48 h, either naturally (without starter addition) and with starter addition (i.e. commercial starter containing lactic acid bacteria/LAB). Unfermented and fermented seeds were processed into flour and their proximate composition, antitrypsin, tannin and IVPD were analyzed. The statistical methods used were ANOVA and Duncan's test at confi-dence level of 95%. The best treated flour was chosen using the De Garmo method and the amino acid profile was then analyzed. Protein digestibility-corrected amino acids (PDCAAS) were calculated to deter-mine the biological quality of proteins. The results showed that fermentation affected the changes in bio-chemical composition of the flour. Longer fermentation time could reduce the crude protein and antitrypsin content in both types of fermentation. On the other hand, there was an increase in tannin content during fermentation. The IVPD also increased by 75% at 48 h fermentation from the initial digestibility of raw seeds of 71%, thus increase in tannin content did not affect the IVPD. Natural fermentation of moringa seeds for 48-hour resulted in the best flour with IVPD and PDCAAS values of 75.33% and 0.18 (18.31%) respectively.

Moringa oleifera seed has the potential as a source of new food ingredients having high nutritional content, especially protein. The objective of this study was to evaluate the effect of fermentation toward biochemical composition and in vitro protein digestibility (IVPD) of Moringa seed flour. Fermentation was carried out by soaking the seeds at room temperature (30±2°C) for 24 and 48 h, either naturally (without starter addition) and with starter addition (i.e. commercial starter containing lactic acid bacteria/LAB). Unfermented and fermented seeds were processed into flour and their proximate composition, antitrypsin, tannin and IVPD were analyzed. The statistical methods used were ANOVA and Duncan's test at confi-dence level of 95%. The best treated flour was chosen using the De Garmo method and the amino acid profile was then analyzed. Protein digestibility-corrected amino acids (PDCAAS) were calculated to deter-mine the biological quality of proteins. The results showed that fermentation affected the changes in bio-chemical composition of the flour. Longer fermentation time could reduce the crude protein and antitrypsin content in both types of fermentation. On the other hand, there was an increase in tannin content during fermentation. The IVPD also increased by 75% at 48 h fermentation from the initial digestibility of raw seeds of 71%, thus increase in tannin content did not affect the IVPD. Natural fermentation of moringa seeds for 48-hour resulted in the best flour with IVPD and PDCAAS values of 75.33% and 0.18 (18.31%) respectively.

BACKGROUND AND OBJECTIVES: Nixtamalized dry masa flour was supplemented with 5% or 10% dry soybean bagasse (SB) and then processed into table tortillas. Proximate chemical composition, dietary fiber content, affective sensory analyses of corn tortillas prepared from dry masa flour enriched with 5% or 10% dried SB were determined. Also, the in vitro protein digestibility and protein digestibility‐corrected amino acid score (PDCAAS) of the tortillas were evaluated. FINDINGS: Ten per cent SB addition reduced masa hardness by about 32% and chewiness 47% without affecting adhesiveness. In terms of rapid viscosity analysis, the addition of incremental levels of SB decreased peak and final viscosities 42% and 49%, respectively. The tortilla insoluble and soluble dietary fiber contents increased 50% and fourfold, respectively, while the lysine daily requirement for preschool infants improved from 45.6% to 67.0% when 10% SB was used. Enriched tortillas showed a similar overall acceptance and had improved texture over storage time at room temperature (25% less force to rupture compared with the control tortilla stored for the same time). CONCLUSIONS: The addition of 5% soybean bagasse to nixtamalized corn flour produced masa with good machinability and tortillas with better overall acceptance and textural shelf life and a product with four times more soluble dietary fiber, 10% less starch and with higher amounts of limiting amino acids lysine and tryptophan. The upgraded amino acid balance significantly improved PDCAAS from 41% to 59% in the tortilla containing 10% SB. SIGNIFICANCE AND NOVELTY: Soybean bagasse is a viable option to increased fiber and protein quality in nixtamalized corn flour tortillas, with a positive impact on texture during shelf life and consumer acceptance.

Protein is one of the basic nutrients necessary to maintain life. Global forecasts show that protein will be the basic macro component limiting global food security. Vegetable protein dominates the global structure of protein consumption. The primary source of vegetable protein are cereals, and among them, wheat. The article assumes that the main source for the growing protein demand will remain its current sources, because the factors determining the use of a given raw material are its availability, cost and quality. Therefore, the article attempts to characterize the main sources of vegetable protein in terms of protein production per unit area, production costs of 1 kg protein and their quality. The analysis of production costs of individual protein sources was made on the basis of data from farms belonging to the countries (or groups of countries) of its main producers or exporters. The quality of the analyzed proteins was characterized using: Chemical Score (SC) and Protein Digestibility Corrected Amino Acid Score (PDCAAS). From among the protein sources which were analyzed, the highest yield per unit area and the lowest direct production costs are found in soy protein. This protein is also characterized by the highest biological value considering the value of PDCAAS. / Synopsis. Białko należy do podstawowych składników odżywczych niezbędnych do utrzymania życia. Światowe prognozy pokazują, że będzie to podstawowy makroskładnik limitujący światowe bezpieczeństwo żywnościowe. W światowej strukturze spożycia dominuje białko pochodzenia roślinnego, a podstawowym źródłem białka roślinnego są zboża - wśród nich pszenica. W artykule założono, że głównym źródłem dla rosnącego popytu na białko pozostaną dotychczasowe jego źródła, ponieważ czynnikami decydującymi o wykorzystaniu danego surowca jest jego dostępność, koszt i jakość. Z tego powodu w artykule podjęto próbę charakterystyki głównych źródeł białka roślinnego pod względem wielkości produkcji białka z jednostki powierzchni, kosztów produkcji 1 kg białka i jego jakości. Analizę kosztów produkcji poszczególnych źródeł białka wykonano na podstawie danych z gospodarstw z krajów (lub grupy krajów) głównych jego producentów lub eksporterów. Jakość białka roślinnego scharakteryzowano przy użyciu wskaźnika aminokwasu ograniczającego oraz wskaźnika aminokwasu ograniczającego skorygowanego o strawność rzeczywistą białka. Spośród analizowanych źródeł białka największy plon z jednostki powierzchni oraz najmniejsze bezpośrednie koszty produkcji posiada białko z soi. Białko to również charakteryzuje się największą wartością biologiczną uwzględniając wartość wskaźnika aminokwasu ograniczającego skorygowanego o strawność rzeczywistą białka.

The aims of this investigation were to evaluate physicochemical, functional, pasting, and thermal properties, as well as the starch and protein digestibilities of whole flours obtained from ten chickpea cultivars differing in seed coat colour (black, brown, green, red and cream). The coloured chickpeas flours contained higher amounts of bioactive compounds as total phenolics (TPC, 241.25–444.41 μg gallic acid equivalents per g), β‐glucans (1.02–2.42 g/100 g), resistant starch (22.68–37.52% of total starch) and higher protein digestibility corrected amino acid scores (PDCAAS, 0.61–0.82) compared with the cream‐coloured chickpea Blanco Sinaloa (C.BS). The principal component analysis showed several differences among the chemical compositions, starch digestions and seed protein qualities; in the same sense we found a correlation between TPC and starch content with their thermal properties and starch digestion. Subsequently, pigmented chickpea cultivars have potential as functional ingredients for food product development.

Consistent with the need to provide safe food for young children, particularly during the complementary feeding period between 12 and 36 months and the period of rapid development to age 59 months, the Food and Agriculture Organization of the United Nations (FAO) convened an Expert Working Group the FAO Headquarters, Rome, Italy, from 6 to 9 November 2017. The meeting addressed questions related to protein quality evaluation in two distinct products used to feed children in different conditions: Ready to Use Therapeutic Food (RUTF) and Follow up Formula for Young Children (FUF-YC). Specific meeting objectives were: - To determine the appropriate comparative protein or amino acid reference pattern to define protein quality for use in FUF-YC and RUTF. - To provide guidance on the preferred protein quality assessment methodology that should be stipulated with the standards for FUF-YC and RUTF. - To provide guidance on the measurement of protein and amino acid digestibility. - To provide the appropriate reference amino acid profiles and the amino acid composition of common ingredients used for FUF-YC and RUTF. - To provide cost implications for countries to use PDCAAS in FUF-YC and RUTF. This report provides future research recommendations including the need to generate data on the true ileal digestibility for different protein sources so that Digestible Indispensable Amino Acid Score (DIAAS) values can be used in the future.