Impact of cowpea addition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum
Impact of cowpea addition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum
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DOI：
10.1016/j.foodchem.2010.06.094
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发表时间：
2011-02-01
期刊：
影响因子：
8.8
通讯作者：
Taylor, John R. N.
中科院分区：
文献类型：
--
作者：
Anyango, Joseph O.;de Kock, Henriette L.;Taylor, John R. N.
在高粱是主食的非洲，蛋白质营养不良是一个问题。研究了在传统非洲高粱食品中添加非洲土豆L对其蛋白质品质的改良效果。两个高粱品种，一个红色单宁型(NS 5511)和一个白色单宁型(Orbit)，与豌豆(70：30)互补。制备了浓粥、发酵稀粥和发酵扁平面包。补充豌豆的食物的蛋白质赖氨酸分数大约是只吃高粱的食物的两倍。蛋白质体外消化率提高13-62%。赖氨酸和蛋白质消化率的提高使NS 5511和Orbit食品的蛋白质消化率校正氨基酸评分(PDCAAS)分别提高了3倍和2倍。在单宁中添加豌豆以及非单宁高粱是提高各种传统非洲食品蛋白质质量的可行选择。(C)2010爱思唯尔有限公司。保留所有权利。
Protein malnutrition is a problem in Africa where sorghum is a staple foodstuff. Improvement in the protein quality of traditional African sorghum (Sorghum bicolor L Moench) foods through the addition of cowpea (Vigna unguiculata L Walp), an indigenous African legume, was investigated. Two sorghum cultivars, a red, tannin-type (NS 5511) and a white tan-plant, non-tannin type (Orbit) were complemented with cowpea (70:30 ratio). Ugali (thick porridge), uji (fermented thin porridge) and injera (fermented flatbread) were prepared. The protein lysine scores of cowpea-complemented foods were about double the levels of sorghum-only foods. The in vitro protein digestibility of the foods increased by 13-62%. The increase in lysine and protein digestibility improvement resulted in three- and two-fold improvement in the Protein Digestibility Corrected Amino Acid Score (PDCAAS) of NS 5511, and Orbit foods, respectively. Addition of cowpea to tannin, as well as non-tannin sorghum is a viable option for improving the protein quality of a wide range of traditional African foods. (C) 2010 Elsevier Ltd. All rights reserved.