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.

No abstract

In order to determine the effect of extrusion, baking, and cooking on the protein quality of yellow and green split peas, a rodent bioassay was conducted and compared to an in vitro method of protein quality determination. The Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of green split peas (71.4%) was higher than that of yellow split peas (67.8%), on average. Similarly, the average Digestible Indispensable Amino Acid Score (DIAAS) of green split peas (69%) was higher than that of yellow split peas (67%). Cooked green pea flour had lower PDCAAS and DIAAS values (69.19% and 67%) than either extruded (73.61%, 70%) or baked (75.22%, 70%). Conversely, cooked yellow split peas had the highest PDCCAS value (69.19%), while extruded yellow split peas had the highest DIAAS value (67%). Interestingly, a strong correlation was found between in vivo and in vitro analysis of protein quality (R = 0.9745). This work highlights the differences between processing methods on pea protein quality and suggests that in vitro measurements of protein digestibility could be used as a surrogate for in vivo analysis.

Chickpea is a widely produced pulse crop, but requires processing prior to human consumption. Protein bioavailability and amino acid quantity of chickpea flour can be altered by multiple factors including processing method. For this reason, the protein quality of processed chickpea flour was determined using in vivo and in vitro analyses for processed chickpeas. Processing differentially affected the protein digestibility‐corrected amino acid score (PDCAAS) of chickpeas with extruded chickpea (83.8) having a higher PDCAAS score than both cooked (75.2) and baked (80.03). Interestingly, the digestible indispensable amino acid score (DIAAS) value of baked chickpea (0.84) was higher compared to both extruded (0.82) and cooked (0.78). The protein efficiency ratio, another measure of protein quality, was significantly higher for extruded chickpea than baked chickpea (p < .01). In vivo and in vitro analysis of protein quality were well correlated (R2 = .9339). These results demonstrated that under certain circumstances in vitro methods could replace the use of animals to determine protein quality.

The goal of this research was to evaluate the efficacy of a novel rechargeable non-leaching polycationic N-halamine coating applied to stainless steel (STEEL) food contact surfaces to reduce Listeria monocytogenes contamination on ready-to-eat (RTE) foods. For this purpose, four L. monocytogenes strains were inoculated onto the charged (C; chlorine-activated) or uncharged (NC) N-halamine coated STEEL coupon surfaces (intact vs. scratched). After inoculation, test surfaces were incubated under different temperatures (2, 10, and 25°C) for different exposure times (0, 48, and 72 h). L. monocytogenes transfer from coated adulterated surfaces to ready to eat meat (beef sausages and roast beef) was also tested at 2 °C. Results showed that both intact-C and scratched-C coated surfaces showed significant reductions at any temperature; however, in presence of organic material, they were more effective in reducing L. monocytogenes at 2 °C and 10 °C than at 25 °C (p &lt; 0.05). In contrast, INTACT-NC and SCRATCHED-NC increased their reduction capability at 25 °C (p &lt; 0.05) decreasing the magnitude of difference of L. monocytogenes reduction with INTACT-C and SCRATCHED-C at the same temperature. Overall, higher L. monocytogenes reduction was observed for INTACT-C and SCRATCHED-C (≈ 4.1 ± 0.19 log CFU/cm2) than INTACT-NC and SCRATCHED-NC (≈ 2.3 ± 0.19 log CFU/cm2) at any temperature (p &lt; 0.05). Additionally, the combination of the surface condition and chlorine presence on the N-halamine coating exposed for 2 h at 2 °C in presence of organic load (50 % meat purge) did not significantly affect the coating bactericidal efficacy. Regarding L. monocytogenes transfer to RTE meat, an overall reduction of ≈ 3.7 logs CFU/g was observed in sausages and roast beef. These findings suggest that a novel rechargeable N-halamine coating on STEEL surfaces has considerable potential to inactivate L. monocytogenes.