Nutritive evaluation of Kaset protein from full fat soy flour produced by Village Texturizer
1991
Yaovadee Cuptapun | Somchai Prabhavat | Pongsri Jittanoonta (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Protein quality of three formulae of Kaset protein from full fat soy flour prepared by using Village Texturizer were evaluated for their nutritive values using rat bioassay, Kaset protein from full fat soy flour, full fat soy flour fortified by adding 1 % DL-Methionine, full fat soy flour with adding 25 % defatted sesame flour. The protein content of Kaset protein from unfortified and fortified full fat flour ranged from 46.13-47.39 % on dried weight basis and fat content ranged from 17.59-26.07 % on dried weight basis. The essential amino acid analysis of all investigated Kaset protein indicated that methionine + cystine was the limiting amino acids of Kaset protein from full fat soy flour alone when compared with the other two formulae of Kaset protein. However, protein quality of Kaset protein evaluated by rat bioassay showed statistical significant differences (P0.05) from the other two formulae for the Kaset protein from full fat soy flour fortified by adding 1 % DL-Methionine with its PER was 2.75. The PER of Kaset protein from full soy flour fortified by adding 25 % defatted sesame flour was 2.15 but the PER of Kaset protein from full fat soy flour alone was only 2.01 while the PER of casein was 2.50. The NPU (Net Protein Utilization) Biological Value (B.V.) and True Digestibility (TD) of these fortified Kaset protein were ranging from 65.20-75.54 %, 74.97-86.11 %, 86.97-87.7 %, respectively but from unfortified Kaset protein was 67.89, 77.73 and 87.34 %, respectively while these values from casein was 73.41, 80.68 and 90.99 %, respectively. DL-Methionine and defatted sesame flour were good sources for protein fortification in improving the protein quality of Kaset protein from full fat soy flour.
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Эту запись предоставил Kasetsart University