BACKGROUND: Oat protein concentrate is often used in human food, but the quality of this protein has not been characterized. Therefore, the objectives of this experiment were to determine the standardized ileal digestibility (SID) of crude protein (CP) and amino acids (AA) in oat protein concentrate and to determine differences in protein quality estimates between the protein digestibility‐corrected AA score (PDCAAS) and the digestible indispensable AA score (DIAAS) when using growing pigs for both measurements. RESULTS: For infants, the most limiting AA in oat protein concentrate was the aromatic AA (Phe + Tyr), for which the DIAAS value was 41 and the PDCAAS was 43. For children (6 months to 3 years) and children older than 3 years, the most limiting AA in oat protein concentrate was Lys, for which the DIAAS was 56 and 67 and the PDCAAS was 58 and 69, respectively. CONCLUSION: The DIAAS value for oat protein concentrate was close to the calculated value for PDCAAS, but below the recommended intake for protein. Therefore, to satisfy the daily human AA requirement, oat protein needs to be complemented by other proteins of higher quality and specifically with greater lysine concentrations. © 2017 Society of Chemical Industry

The impact of infrared heating surface temperature and tempering moisture on the nutritional properties of desi chickpea, hull-less barley, and their blends were examined. Specifically, this included changes to the level of anti-nutritive factors (i.e., trypsin/chymotrypsin inhibitors, total phenolics and condensed tannins), amino acid composition and in vitro protein digestibility. Results indicated that both temperature and the tempering/temperature treatment caused a reduction in levels of all anti-nutritional factors for both flours, and the effect was more prominent in the tempering-temperature combination. The amino acid composition of both flours was not substantially changed with tempering or infrared heating. The amino acid scores (AAS) of chickpea and barley flours, as determined by the first limiting amino acid using the FAO/WHO reference pattern found in the case of barley to be limiting in lysine with an AAS of ~0.9, whereas for chickpea flour, threonine was limiting and had an AAS of ~0.6. The in vitro protein digestibility of chickpea samples was found to increase from 76% to 79% with the tempering-heat (135 °C) combination, whereas barley flour increased from 72% to 79% when directly heated to 135 °C (without tempering). In vitro protein digestibility corrected amino acid score (IV-PDCAAS) was found to increase from 65% to 71% for chickpea flour and 44% to 52% for barley flour, respectively with tempering-temperature (135 °C) combination indicating that tempering with infrared heating can improve the nutritional value of both flours. The addition of chickpea flour to the barley flour acted to improve the nutritional properties (IV-PDCAAS), to an extent depending on the concentration of chickpea flour present.

Different foods differ in their protein quality, which is characterized by the content and digestibility of individual amino acids. The Food and Agriculture Organisation has recommended replacing the method for protein quality evaluation of foods called protein digestibility corrected amino acid score (PDCAAS) with the new method - digestible indispensable amino acid score (DIAAS), in which the values of ileal amino acid digestibility obtained in pigs are used. However, the information about DIAAS values of foods are limited. Therefore, the study on growing pigs was conducted to determine true fecal protein digestibility and standardized ileal amino acid digestibility of rice, rye and barley. Using these values, the PDCAAS and DIAAS were calculated and compared. A total of 18 gilts with a T-cannula inserted in the terminal ileum were allotted to 3 diets with six replicate pigs per diet. Three semi-purified diets were formulated to contain the tested cereal grains (rice, rye, barley) as the sole nitrogen source. Chromic oxide was used as indigestible marker. Each experimental period comprised of a 7-d adaptation period followed by 24 h collection of feces and ileal digesta. The content of nitrogen, dry matter and chromic oxide was analyzed in samples of diets, feces and ileal digesta. Moreover, in the samples of diets and ileal digesta the content of amino acids was determined. Calculated ratio of crude protein to lysine was greatest in rice (4.50) followed by rye (3.65) and the lowest one in barley (3.35). True fecal protein digestibility was greater when compared with ileal amino acid digestibility for all tested samples, thus suggesting an overestimation of protein quality determined by PDCAAS. Calculated PDCAAS values for rice, rye and barley (81, 65 and 61%) were generally greater than the DIAAS values (79, 56 and 55%), especially for the poorer quality protein sources such as rye and barley in comparison with rice. The lysine was the first limiting amino acid in all tested cereal grains. Based on the DIAAS evaluation, rice is better protein source in human nutrition in comparison with rye or barley.

Na atualidade é perceptível o aumento de cuidados voltados à saúde. Considerável parte da população se tornou adepto a prática de exercícios físicos e dietas saudáveis. Suplementos alimentares com proteína do soro do leite (Whey protein) têm apresentado, nos últimos anos, aumento exponencial de consumo. Objetivou-se, neste estudo, avaliar as características nutricionais e proteicas de suplementos alimentares a fim de compará-los com as informações apresentadas em seus rótulos. Para isso cinco diferentes marcas de suplemento protéico (sabor chocolate) foram adquiridas e avaliadas quanto as suas características físicas (cor), físico-químicas (umidade, cinzas, proteínas, lipídeos) e calórica. O perfil de aminoácidos (indicados pelo fabricante) foi comparado entre as diferentes marcas e a partir destes o Escore corrigido da digestibilidade proteica dos aminoácidos (PDCAAS) foi calculado. Os resultados indicaram que a análise física apresentou, de modo geral, variações nas colorações dos produtos tanto para L* (luminosidade) quanto para a* (vermelho versus verde) e b* (amarelo versus azul). Para os parâmetros físico-químicos, no entanto, o teor de proteínas determinados experimentalmente apresentaram-se inferiores aos indicados nos rótulos enquanto que o teor de carboidratos foi relativamente superior. As amostras A e D apresentaram conteúdo lipídico superiores aos valores indicados nos rótulos e a amostra A foi a única das cinco que apresentou valor calórico maior do que o indicado no rótulo do produto. Na avaliação de PDCAAS a amostra C não apresentou valor adequado para Histidina comprometendo a sua qualidade em relação às demais amostras.   ABSTRACT  Protein and calorie food supplements based on whey protein At the present time it is notable the increase of health care. Considerable part of the population became adept at the practice of physical exercises and healthy diets. Dietary supplements with whey protein (Whey protein) have shown, in recent years, an exponential increase in consumption. The aim of this study was to evaluate the nutritional and protein characteristics of food supplements in order to compare them with the information presented in their labels. Five different protein supplement brands (chocolate flavor) were acquired in specific trades and evaluated for their physical characteristics (color), physicochemical (moisture, ash, protein, lipids and water activity) and caloric. The amino acid profile (indicated by the manufacturer) was compared between different brands and from these the corrected score of protein digestibility of amino acids (PDCAAS) was calculated. The results indicated that physical analysis showed, in general, variations in coloration of the products both to L * (brightness) as to a * (red vs. green) and b * (yellow vs. blue). For the physical-chemical parameters, however, the protein content determined experimentally presented below those indicated on the label while the carbohydrate content was relatively higher. Samples A and D showed lipid content than the values specified on the label and the sample A was the only of the five who presented caloric value also higher than stated on the product label. In PDCAAS evaluation sample C did not show proper value for histidine compromising its quality in comparison to other samples.

Quality of the dietary protein in foods rather than amount of dietary protein may be of greater importance from a human health and wellness standpoint. Various systems are in place to determine the value of dietary protein. Protein digestibility-corrected amino acid score (PDCAAS) and digestible indispensable amino acid score (DIAAS) are the two major protein standards used to determine the completeness of proteins by their unique concentration and digestibility of indispensable amino acids. The purpose of this review was to provide a comprehensive comparison of the amino acid concentration of high protein foods and provide the current status of the use and practicality of the PDCAAS and DIAAS system. This review builds upon previous research analyzing the total nutrient density of protein-rich foods and expands scientific research investigating the quality of proteins. In summary, the average sum of indispensable amino acids for meat and fish products is much more consistent than that of non-meat and plant-based food products. However, some non-meat products have relatively similar amounts of indispensable amino acids on a similar serving size basis. The overwhelming aspect of determining protein quality is that greater research is needed to determine protein digestibility of food products.

PURPOSE: The worldwide demand of food is continuously increasing along with its selling price. Higher food costs affect the access of poor communities to nutritious food, so become a priority problem to be solved, according to the United Nations. This study provides an alternative and viable contribution to the enrichment of food for poor communities using agricultural byproducts. METHODS: Samples of a mixture of cassava leaves and babassu mesocarp fermented in solid-state way with Rhizopus oligosporus were submitted to evaluation of protein quantity and quality, by the comparison of the digestibility before and after the solid-state fermentation. The assessment of essential amino acids, relative nutritional value and protein digestibility-corrected amino acid score (PDCAAS) estimated the quality of the protein. RESULTS: The solid-state fermentation increased by 15.2% the amount of crude protein and improved quality, resulting in a food with relative nutritional value for 98.18%, equating to the casein (100%). The PDCAAS of fermented mixture (BMF + 32% CLF) showed results similar to beans and protein textured soybean (PTS) reported, indicating a good source of amino acids (0.6037 to the fermented mixture, 0.6296 for beans and 0.6481 to PTS). The SSF also reduced by 94.18% the amount of cyanide present in the mixture, which is a substance derived from the cassava leaves. CONCLUSION: By the obtained results, it was observed that the use of SSF in byproducts from agroindustry can produce more nutritious food for humans by the transformation of energetic food in structural food which has a higher amount of proteins.