Assessment of Algerian sorghum protein quality [Sorghum bicolor (L.) Moench] using amino acid analysis and in vitro pepsin digestibility

Mokrane, Hind; Amoura, Houria; Belhaneche‐Bensemra, Naïma; Courtin, Christophe M.; Delcour, Jan A.; Nadjemi, Boubekeur

doi:10.1016/j.foodchem.2010.01.020

Cited by 59 publications

(45 citation statements)

References 20 publications

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“…The sorghum Lysine Score was, however, within the range reported in a study of seven Algerian sorghum varieties (Mokrane, Amoura, Belhaneche-Bensemra, Courtin, Delcour, & Nadjemi, 2010). Micronized cowpea, however, met the lysine requirements of 2 to 5 year old children.…”

Section: Protein and Lysine Contentssupporting

confidence: 58%

Influence of micronization (infrared treatment) on the protein and functional quality of a ready-to-eat sorghum-cowpea African porridge for young child-feeding

Vilakati

MacIntyre

Oelofse

et al. 2015

LWT - Food Science and Technology

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Abbreviations: CE -catechin equivalent, CP -Cowpeas, CPL -Cowpea leaves, DFS -defatted soy flour, HTST -high temperature-short time, IVPD -in vitro protein digestibility, LMW -low molecular weight, MCP 1 -Micronized cowpea, MCP 2 -Micronized cowpea 2, MRP -Maillard reaction products, PDCAAS -protein digestibility corrected amino acid score, TIA -trypsin inhibitor activity, TIU -trypsin inhibitor units, TPC -total phenolic content, WAI -water absorption index, WSI -water solubility index, 1 AbstractIndigenous plant foods play a major nutritional and cultural role in the diets of rural people in Africa. However, they can contain high levels of antinutrients, which may exacerbate nutritional and health problems in young children consuming nutrient deficient diets. Also, the rapid increase in urbanization in Africa has led to the need for convenience type meals. This study investigated the potential of micronization (infrared treatment) in combination with extrusion cooking in developing a ready-to-eat sorghum and cowpea based porridge supplemented with cooked cowpea leaves for young child-feeding. Micronization not only inactivated the trypsin inhibitors in cowpea, it also produced an instantized product with excellent hydration properties. When served as a stiff porridge with cooked cowpea leaves in the recommended portion sizes for children aged 2-5 years, one daily serving would meet 40% of the children's protein and lysine requirements. Further, the calculated Protein Digestibility Corrected Amino Acid Score would be comparable to commercial maize-soy instant products. This is notwithstanding that the cowpea leaves had a negative effect on protein digestibility due to their high tannin content. This nutritious ready-to-eat meal from locally available plant foods could contribute substantially to food security in both urban and rural communities in Africa.2

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Section: Protein and Lysine Contentssupporting

confidence: 58%

Influence of micronization (infrared treatment) on the protein and functional quality of a ready-to-eat sorghum-cowpea African porridge for young child-feeding

Vilakati

MacIntyre

Oelofse

et al. 2015

LWT - Food Science and Technology

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“…The protein content between genotypes was significantly different with the highest amount recorded in genotype Gambella-1107 (11.00%); while the lowest was found in 97MW6113 (7.20%) combined over two cropping seasons (Table 2). It was in the range reported by Subramanian and Jambunathan (1984) but lower than the values previously reported (Ragaee et al 2006;Waters and Pedersen 2009;Mohammed et al 2010;Mokrane et al 2010). Grain protein content in Cereal Research Communications 44, 2016 sorghum grains was reported to range from 6.80% to 19.60% (Subramanian et al 1990); 5.44% to 12.90%, and 10.00 to 14.00% (Neucere and Sumrell 1980;Awadelkareem 2002;Awadelkareem et al 2009).…”

Section: Cereal Research Communicationsmentioning

confidence: 72%

Quantification of Mineral Composition and Total Protein Content in Sorghum [Sorghum Bicolor(L.) Moench] Genotypes

Gerrano¹,

Labuschagne²,

Biljon³

et al. 2016

Cereal Research Communications

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Sorghum is a drought tolerant cereal and staple food which is a dietary source of protein and more than 20 minerals. The concentration of the mineral elements and protein content in sorghum varies due to genotypic and environmental influences and genotype by environment interactions. The objective of this study was to determine the contents of eight mineral elements (Ca, Fe, K, Mn, Na, P, Zn and Mg) and protein in sorghum genotypes. The analysis of variance showed significant differences in mineral and protein contents. There was a significant relationship between Zn and Fe and between protein and P and Zn. The principal component (PC) analysis showed that Fe, Mn, P, Zn and protein contributed largely to clustering of the genotypes in PC1; Ca, P and Mg to PC2 and Ca, K and Na to PC3. The presence of a considerable amount of compositional variability of mineral and protein contents among tested genotypes suggests that they can be a valuable source of genes for nutritional quality improvement of sorghum.

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“…Protein denaturation and digestibility are main determinants of protein quality and would be important for application of quinoa (protein) in food products [8]. Gastric protein digestibility is a first indicator of overall protein digestibility and nutritional value of the protein [9, 10] [11–13]. Therefore, in the present study, we examined how heat processing at different temperatures influenced denaturation properties and in vitro gastric digestibility of sweet quinoa protein isolated at various extraction pH values.…”

Section: Introductionmentioning

confidence: 99%

Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH

et al. 2016

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The aim of this study was to determine the influence of heat processing on denaturation and digestibility properties of protein isolates obtained from sweet quinoa (Chenopodium quinoa Willd) at various extraction pH values (8, 9, 10 and 11). Pretreatment of suspensions of protein isolates at 60, 90 and 120 °C for 30 min led to protein denaturation and aggregation, which was enhanced at higher treatment temperatures. The in vitro gastric digestibility measured during 6 h was lower for protein extracts pre-treated at 90 and 120 °C compared to 60 °C. The digestibility decreased with increasing extraction pH, which could be ascribed to protein aggregation. Protein digestibility of the quinoa protein isolates was higher compared to wholemeal quinoa flour. We conclude that an interactive effect of processing temperature and extraction pH on in vitro gastric digestibility of quinoa protein isolates obtained at various extraction pH is observed. This gives a first indication of how the nutritional value of quinoa protein could be influenced by heat processing, protein extraction conditions and other grain components.

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Assessment of Algerian sorghum protein quality [Sorghum bicolor (L.) Moench] using amino acid analysis and in vitro pepsin digestibility

Cited by 59 publications

References 20 publications

Influence of micronization (infrared treatment) on the protein and functional quality of a ready-to-eat sorghum-cowpea African porridge for young child-feeding

Influence of micronization (infrared treatment) on the protein and functional quality of a ready-to-eat sorghum-cowpea African porridge for young child-feeding

Quantification of Mineral Composition and Total Protein Content in Sorghum [Sorghum Bicolor(L.) Moench] Genotypes

Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH

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