Next Article in Journal
α-Chaconine and α-Solanine Inhibit RL95-2 Endometrium Cancer Cell Proliferation by Reducing Expression of Akt (Ser473) and ERα (Ser167)
Previous Article in Journal
Implementation of Low Glycemic Index Diet Together with Cornstarch in Post-Gastric Bypass Hypoglycemia: Two Case Reports
Open AccessArticle

Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba)

1
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
2
Food Development Centre, Portage la Prairie, MB R1N 3J9, Canada
3
Canadian International Grains Institute, Winnipeg, MB R3C 3G7, Canada
4
Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 6C5, Canada
5
Canadian Centre for Agri-Food Research in Health and Medicine, University of Manitoba, Winnipeg, MB R2H 2A6, Canada
6
Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
*
Author to whom correspondence should be addressed.
Nutrients 2018, 10(6), 671; https://doi.org/10.3390/nu10060671
Received: 10 April 2018 / Revised: 18 May 2018 / Accepted: 22 May 2018 / Published: 25 May 2018
In this work, the protein quality of different bean types after undergoing the preparatory methods of baking, cooking and extrusion was assayed. Protein quality was assessed using a rodent bioassay to evaluate growth and protein digestibility while amino acid composition was determined via HPLC. In vivo protein digestibility was compared to an in vitro assessment method. The average protein digestibility corrected amino acid score (PDCAAS) for processed beans was higher than the digestible indispensable amino acid score (DIAAS) (61% vs. 45%). Extrusion/cooking of Phaseolus varieties resulted in higher PDCAAS (66% on average) and DIAAS values (61% on average) than baked (52% and 48%) while baked faba beans had higher PDCAAS (66%) and DIAAS (61%) values. A significant correlation was found between PDCAAS and in vitro PDCAAS (R2 = 0.7497). This demonstrates which bean processing method will generate the optimal protein quality, which has benefits for both industrial production and individual domestic preparation. View Full-Text
Keywords: baking; cooking; extrusion; in vitro protein digestibility; beans baking; cooking; extrusion; in vitro protein digestibility; beans
Show Figures

Figure 1

MDPI and ACS Style

Nosworthy, M.G.; Medina, G.; Franczyk, A.J.; Neufeld, J.; Appah, P.; Utioh, A.; Frohlich, P.; House, J.D. Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba). Nutrients 2018, 10, 671.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop