The Complementarity of Amino Acids in Cooked Pulse/Cereal Blends and Effects on DIAAS

Abstract

The aim was to study the complementary effect between cereals and pulses on protein quality. The values for the digestible indispensable amino acid score (DIAAS) in cooked cereals and pulses, given alone, and blends of cooked cereals and pulses, were determined. True ileal digestibility (TID) values of amino acids for adult humans were obtained. It is difficult to determine ileal amino acid digestibility in humans directly, and for this reason, the growing pig is often used to obtain such values, as a preferred animal model. Seven growing pigs fitted with a T-cannula at the terminal ileum were allotted to a 7 × 6 incomplete Latin square with seven semi-synthetic diets (cooked mung bean, adzuki bean, millet, adlay, mung bean + millet, adzuki bean + adlay, and an N-free diet) and six 7-day periods. The mean TID values for crude protein differed significantly (p < 0.05), with millet having the highest digestibility (89.4%) and the adzuki bean/adlay mixture having the lowest (79.5%). For lysine, adzuki bean had the highest TID (90%) and millet had the lowest (70%). For the mean of all the amino acids, there was a significant (p < 0.05) effect of diet, with the TID ranging from 72.4% for the adzuki bean/adlay mixture to 89.9% for the adzuki beans. For the older child, adolescent, and adult, the DIAAS (%) was 93 for mung beans, 78 for adzuki beans, 22 for millet, 16 for adlay, and 66 for mung beans + millet, and 51 for adzuki beans + adlay. For mung beans, valine was first-limiting, and the SAA for adzuki beans, while lysine was first-limiting for the other foods. Chinese traditional diets, containing both cereals and pulses, are complementary for most, but not all of the indispensable amino acids.

Impact of Processing Methods on the In Vitro Protein Digestibility and DIAAS of Various Foods Produced by Millet, Highland Barley and Buckwheat

“…In this study, the DIAAS values obtained for cooked grains (PG) from millet and buckwheat were different from the results reported by Han et al [ 39 , 51 ] in animal models. The DIAAS value obtained for cooked grains from millet was higher than that reported by Han et al [ 51 ], who stated the DIAAS value was 19 for children in growing pigs. Furthermore, the DIAAS value obtained for cooked grains from buckwheat was lower than that reported by Han et al [ 39 ] for children in growing rats.…”

Protein Quality in Perspective: A Review of Protein Quality Metrics and Their Applications

“…As shown in Table 4 and Table 5 , most cereals are limiting in lysine, whereas legumes mainly have SAA as the IAA lim . If legumes are combined with cereals, it can potentially improve the overall quality of protein intake per combination to some extent [ 144 , 145 ] However, it was seen that major contributor of global protein supply for the year 2018 were cereals (~22g protein/capita/day), whereas legumes contributed less (~2 g protein/capita/day) in global protein supply [ 146 ].…”

Health Benefits of Cereal Grain- and Pulse-Derived Proteins

“…Pulse proteins are complementary to cereal grain proteins, as they generally are rich in lysine, leucine, aspartic acid, glutamic acid and arginine but are deficient in methionine and cysteine [71]. The food industry is exploring strategies to use complementary plant proteins to formulate a complete protein source while developing products [78]. For example, incorporating pulse flour into a variety of products like pastas and bakery items can improve the protein quality of these items [79,80].…”

“…Oats 43-57 (Lys) [84][85][86] Dehulled oats 77 (Lys) [87] Wheat 43-48 (Lys) [80,81,87] Dehulled barley 51-77 (Lys) [81,87] Rye 47-56 (Lys) [81,87,88] Rice protein concentrate 37 (Lys) [86,89] Brown rice (cooked) 42 (Lys) [79] Polished white rice 37-64 (Lys) [79,81,87] Foxtail millet (cooked) 10-22 (Lys) [78,79] Corn 36-48 (Lys) [79,87] Sorghum 29-45 (Lys) [81,90] Split green peas (cooked) 46 (SAAs) [91] Split yellow peas (cooked) 73 (SAAs) [84] Chickpeas 83-89 (SAAs) [82,83] Peas 58-70 (SAAs) [80,82,86] Pea protein concentrate 62-82 (SAAs) [82,83,86] Pigeon peas 57 (SAAs) [83] Fava beans 55 (SAAs) [81] Kidney beans (cooked) 51-58 (SAAs) [84,86] Black beans (cooked) 43-49 (SAAs) [83,84] Pinto beans (cooked) 60-83 (SAAs) [84,92] Navy beans (cooked) 65 (SAAs) [84] Mung beans (cooked) 93 (Val) [78] Whole green lentils (cooked) 49-58 (SAA)…”