Nutritional evaluation of hard endosperm opaque-2 maize (Zea mays L.)

Gupta, Hari Om; Lodha, M. L.; Rastogi, D. K.; Singh, Jogendra; Mehta, S. L.

doi:10.1021/jf60222a046

Cited by 11 publications

(6 citation statements)

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“…The differences in protein quality of cotyledons at different stages of development observed in Bengal gram were narrower compared to the differences observed for developing maize grain (Gupta et al, 1978). Although in grain legumes sulfur-containing amino acids have been found to be limiting (Kaul and Gassi, 1971;Peruanskii, 1974), in Bengal gram threonine was observed to be the first limiting amino acid when compared with the FAO/ WHO (1973) reference protein.…”

Section: Resultsmentioning

confidence: 82%

Protein accumulation and protein quality of Bengal gram (Cicer arietinum) cotyledons during development

Srivastava¹,

Mehta²,

Naik³

et al. 1981

J. Agric. Food Chem.

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Variable rates of accumulation of protein fractions of Bengal gram were observed during development of cotyledons. Most of the protein was synthesized between the 25-and 35-day stage. Three types of globulins ( , ß, and 7) were synthesized during development. The proportion of these varied during development, but -globulin was a dominant fraction throughout, the concentration of free amino acids was highest at the 25-day stage. The decrease in free amino acids during later stages was accompanied by a rapid accumulation of protein at the 35-day stage. Arginine and cystine predominated in free amino acids at maturity. The protein quality of developing cotyledons determined in N-balance experiments with growing rats was hardly affected by the stage of development.Bengal gram (Cicer artietinum) is an important food crop in India and it ranks next to rice and wheat. Since it is rich in lysine (Chatterjee et al., 1977), it occupies an important place in supplementation of cereal-rich Indian diets in alleviating protein malnutrition (Gupta et al., 1979). Amino acid analyses showed that sulfur-containing amino acids and threonine are the most limiting amino acids in chickpea (Kaul and Gassi, 1971; Peruanskii, 1974).

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Section: Resultsmentioning

confidence: 82%

Protein accumulation and protein quality of Bengal gram (Cicer arietinum) cotyledons during development

Srivastava¹,

Mehta²,

Naik³

et al. 1981

J. Agric. Food Chem.

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“…Im wesentlichen wird die biologische Wertigkeit des Maiseiweifies durch den Gehalt an essentiellen Aminosauren bedingt, hauptsachlich durch den Lysingehalt (EGGUM et al 1979, BAUDET et al 1986), der im reifen Maiskorn negativ mit dem Prolamingehalt korreliert (PAULIS et al 1974, EsEN 1980. Die Untersuchungen im Rahmen der Ziichtungsprogramme zielen einerseits darauf, den Proteingehalt zu erhohen und andererseits die nutritive Proteinqualitat zu verbessern (MERTZ et al 1964, MISRA et al 1972, GUPTA et al 1979). Es wurden die Aminosaurezusammensetzung und die Anteile der einzelnen Proteinfraktionen am Gesamtprotein verschiedener Mais-Genotypen untersucht (MA und NELSON 1975, SGARBIERI et al 1977, LANDRY und Mou-REAUX 1980 sowie quantitative und qualitative Veranderungen der Proteinfraktionen wahrend der Reifung des Kornes gepruft (MOUREAUX und LANDRY 1972, WALL und BIETZ 1987, WALL et al 1988.…”

Section: Introductionunclassified

Korrelation zwischen Lysin‐, Tryptophan‐ und Prolamingehalt während der Reifung des Maiskornes

Horvatić

Balint

1991

J Agronomy Crop Science

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Correlation between lysine, tryptophan and prolamine contents during maturation of the maize kernel Changes in the contents of total nitrogen, prolamine, tryptophan and protein bound lysine, and the relative nutritive quality of proteins were studied during the maturation of three normal maize varieties, grown under the same topographical and agrotechnical conditions, in two successive crop years. Total nitrogen was determined according to Kjeldahl's method, prolamine by the turbidity test, lysine by Carpenter's method and tryptophan was assessed fluorometrically. A significant decrease (p = 0.01) in total nitrogen, tryptophan and bound lysine content in the dry grain matter was found in the late milk and early dough ripeness stages of the maize kernel. Parallel with the decrease in these components, the relative nutritive quality of proteins also decreased during maturation. Prolamine, which was present in the early milk stage in low quantities, increased significantly (p = 0.01) with kernel maturity, reaching the highest level in the early dough ripeness stage. During further kernel maturation no significant changes in the components studied were observed. The correlation coefficients between the contents of prolamine and total nitrogen, lysine and tryptophan, during the ripening of maize kernel were highly significant (p = 0.001): ‐0.891, ‐0.938, ‐0.856, respectively in the first crop year and –0.844, ‐0.833, ‐0.867, respectively in the second crop year.

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“…The recent development of new QPM cultivars or hybrids with enhanced nutritional value is now a reality in Ghana, South Africa, Brazil, China, and many other countries around the world (Larkins and Mertz 1994). QPM-based foods have almost twice as much lysine and tryptophan as regular maize (Gupta et al 1979, Sproule et al 1988, Graham et al 1990, Villegas et al 1992.…”

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Production and Nutritional Evaluation of Liquefied Weaning Foods from Malted Sorghum, Quality Protein Maize, and Other Cereals

Delgado

Saldivar

2000

Cereal Chem

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Cereal Chem. 77(5):652-656Different concentrations of sorghum diastatic malt (SDM) were added to pregelatinized pastes from regular maize flour with the aim of hydrolyzing the starch to produce liquefied foods with 15% solids. Viscosities of the blends decreased as the concentration of SDM increased. Addition of 6.66% SDM based on total amount of solids reduced viscosity by ≈50% when compared with a food that did not contain any SDM. Addition of 33.3 or 46.6% SDM reduced viscosity by ≈70 or 75%, respectively. Most of the reduction in viscosity occurred within 1-3 min of incubation with warm water. Weanling rats were fed a combination 33.3% SDM and 66.6% of either quality protein maize (QPM), regular maize (RMZ) or decorticated pearl millet (DPM) to estimate protein efficiency ratios (PER), protein digestibility, biological value (BV), and net protein utilization (NPU). Rat growth was positively correlated with dietary lysine content and essential amino acid (EAA) scores; therefore, animals fed QPM weanling food had significantly higher (P < 0.05) protein digestibility corrected EAA scores, PER, BV, and NPU than counterparts fed diets based on RMZ or DPM. This demonstrates that it is feasible to produce nutritious liquefied weaning foods blending 33.3% SDM with 66.6% QPM using simple processing techniques.Publication no. C-2000-0817-04R.

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Nutritional evaluation of hard endosperm opaque-2 maize (Zea mays L.)

Cited by 11 publications

References 1 publication

Protein accumulation and protein quality of Bengal gram (Cicer arietinum) cotyledons during development

Protein accumulation and protein quality of Bengal gram (Cicer arietinum) cotyledons during development

Korrelation zwischen Lysin‐, Tryptophan‐ und Prolamingehalt während der Reifung des Maiskornes

Production and Nutritional Evaluation of Liquefied Weaning Foods from Malted Sorghum, Quality Protein Maize, and Other Cereals

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