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  • 1
    Electronic Resource
    Electronic Resource
    Protein Quality of Cottonseed Protein Concentrate Prepared by Two Different Industrial Processes (1966)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 14 (1966), S. 493-496 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60147a015
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  • 2
    Electronic Resource
    Electronic Resource
    PROTEIN QUALITY OF SPRAY-DRIED WHOLE MILK AND OF CASEIN IN YOUNG ADULT HUMANS USING A SHORT-TERM NITROGEN BALANCE INDEX ASSAY (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Studies were performed to measure the protein quality of spray-dried whole milk and of casein using a short-term nitrogen balance index with adult human subjects. Comparative values were obtained using the conventional nitrogen balance assay technique. The quality of the protein was calculated by regression analysis of all nitrogen absorbed to nitrogen retained. The coefficients of regression for milk when the short-term approach was used were 1.06, 0.97, 0.91 and 0.88. The differences were not statistically significant. With the conventional method, the value obtained was 0.88. The value from the conventional method was not statistically different from those obtained by. the short-term variation, which has a tendency to give higher values. The coefficient of regression of nitrogen absorbed to nitrogen retained for casein was 0.65. The results also suggested less variation if the nitrogen balances per protein intake are of two days duration, allowing for more representative fecal collections. The results obtained suggest the short-term nitrogen balance index to be a suitable approach to protein quality evaluation in humans, although we recognize the need to perform additional studies to standardize the technique as much as possible.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03465.x
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  • 3
    Electronic Resource
    Electronic Resource
    PROTEIN QUALITY OF A WHOLE CORN/WHOLE SOYBEAN MIXTURE PROCESSED BY A SIMPLE EXTRUSION COOKER (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The present study was undertaken to determine the effects of extrusion with a Brady Extruder, on a 70:30 corn:soybean blend prepared with whole corn grain ground to a fine, intermediate and coarse particle size, and pre-treated with water and heat prior to extrusion. The results indicated that it is preferable to use the flour with intermediate or coarse particle size, and that the addition of water up to 17% and the application of heat prior to extrusion yields a product of greater specific volume, high-water retention and lower trypsin inhibitor activity. Some improvement was also observed on the protein quality of the product. The simple extruder may be useful equipment for community or small cooperative agro-industries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02543.x
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  • 4
    Electronic Resource
    Electronic Resource
    POSSIBLE EFFECTS OF SEED COAT POLYPHENOLICS ON THE NUTRITIONAL QUALITY OF BEAN PROTEIN (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Studies were carried out to determine the possible relationship between the color of the seed coat of beans and the nutritive value of its protein. Beans with white, red and black seed coats and a black coated bean and its white mutant were chosen for the study. Hemagglutinin activity was located in the cotyledons of all samples with low activity in the seed coat. No activity was found in the cooked beans or in the cooking broth. Trypsin activity was influenced by a heat labile factor (true trypsin inhibitor) and by a heat resistant factor (tannins). The heat labile factor or true trypsin inhibitor was higher in the cotyledons (16-18 TUI/mg sample) than in the seed coat, while the heat resistant factor was found in highest concentration in the seed coat. Red and black seed coats had a higher concentration (23-31 TUI/mg sample) of the heat resistant factor than the white seed coat of the normal white bean and of the mutant (7-9 TUI/mg sample). Cooked beans and their broth showed trypsin inhibitor activity of the heat resistant type. Cooked cotyledons had 5-9 TUI/mg sample. Tannin concentration was high in colored seed coats (38–43 mg/g) and low in white coated beans (1.3 mg/g) while values ranged from 3.8-5.9 mg/g in the cotyledons. A highly significant correlation (r = 0.88) was found between tannin concentration in the seed coat and trypsin inhibitor activity. No correlation between these two components was found in the cotyledons. Samples of cooked beans supplemented with methionine without the cooking broth had higher protein quality values (2.9-3.3) than samples fed with the broth (1.7-2.1). Protein digestibility was lower for red (70.4%) and black beans (75.0%) fed with the broth than beans fed without the broth (78.7% and 77.9% respectively), but the broth had no effect on the protein digestibility of white coated beans (81.3 and 81.4%). The data suggest that color of the seed coat is related to the protein quality of beans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03827.x
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  • 5
    Electronic Resource
    Electronic Resource
    All-Vegetable Protein Mixtures for Human Feeding. VIII. Biological Testing of INCAP Vegetable Mixture Nine in Rats (1962)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The nutritive value of INCAP Vegetable Mixture 9 in young and protein-depleted adult rats was studied. This mixture contains 28% lime-treated corn, 28% sorghum grain, 38% cottonseed flour, 3% kikuyu leaf meal, and 3% torula yeast. When Mixture 9, skim milk, casein, or meat flour was fed combined with different amounts of starch to give a range of dietary protein levels, the nutritive value of the vegetable mixture for rats compared favorably with that of animal proteins at the higher levels of protein intake. Both young growing rats and protein-depleted rats were used. The growth response was generally less to the vegetable mixture at low protein levels than when animal proteins were fed at the same dietary level, presumably because of a lysine deficiency also observed in previous chick trials.When the corn and sorghum combination was replaced in the mixture by processed corn, sorghum, rice, whole wheat, or oats, no significant changes were noted in the nutritive value. Furthermore, roasting, boiling, and lime-treating corn and sorghum did not affect the nutritive value of the mixture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1962.tb00082.x
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  • 6
    Electronic Resource
    Electronic Resource
    Nutritive Value of Central American Beans. IV. The Essential Amino Acid Content of Samples of Black Beans, Red Beans, Rice Beans, and Cowpeas of Guatemala (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The rice bean (Phaseolus calcaratus), cowpea (Vigna sinensis), red bean, and three black bean (Phaseolus vulgaris) samples grown in Guatemala, were found to be fairly similar in chemical composition. Average percentage values were: moisture 14.5, protein 22.3, ether extract 1.3, ash 3.5, crude fiber 6.0, and carbohydrate 52.4. The range in amino acid content, expressed as mg of amino acid per gram of nitrogen, was: arginine 356-528, histidine 159-232, isoleucine 143-339, leucine 189-260, lysine 322-544, total sulfur-containing amino acids 80-94, phenylalanine plus tyrosine 362-471, tryptophan 52-73, threonine 215-348, and valine 191-383. The cowpea sample was higher in lysine; the rice bean and red bean samples were higher in tryptophan. The isoleucine and valine contents were lower, and the leucine higher, in the red beans than in the other samples. When compared with the amino acid pattern of the FAO Reference Protein, methionine plus cystine was the most-limiting amino acid, and leucine and tryptophan respectively the second- and third-most limiting. All the samples contained high amounts of lysine, making beans a good source of this amino acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb00400.x
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  • 7
    Electronic Resource
    Electronic Resource
    Tannin in Common Beans: Methods of Analysis and Effects on Protein Quality (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Condensed tannins and related phenols in 13 samples of red Guatamalan common beans (Phaseolus vulgaris) were determined by four chemical assays. The results were highly correlated although the degree of variation among the samples differed greatly according to the assay. In rat feeding trials, tannin content was negatively correlated with net protein ratio, a measure of protein quality, and positively correlated with protein digestibility. Neither correlation was statistically significant due primarily to the low tannin content of the diet. Methionine supplementation not only improves the protein quality but may also play a role in metabolic detoxification of tannin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14954.x
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  • 8
    Electronic Resource
    Electronic Resource
    WHOLE SOYBEANS AS A MEANS OF INCREASING PROTEIN AND CALORIES IN MAIZE-BASED DIETS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Studies have indicated that one factor responsible for protein-calorie malnutrition in children is the deficiency of good-quality protein and calories in their habitual diets. Previous investigations attempted to solve the problem by means of supplementation with good-quality protein, but this research has not considered direct correction of the calorie deficit. Thus studies were carried out to improve both the protein quality and calorie content with a single food: soybean, added and processed together with maize. Two types of food preparations were studied: tortillas made from 85% maize and 15% whole soybeans (processed together by the lime-cooking treatment used for maize) which when compared to the usual one, had a higher protein and calorie content, and was very acceptable in both appearance and taste. Higher levels of soybean mixed with maize were also tested to develop food preparations with higher concentrations of both calories and protein. These were also processed by the lime-cooking treatment. From these tests a mixture of soybean and maize in the proportion 28g soybean to 72g maize gave a food preparation with 18% protein, 10% fat and a high-protein quality as measured by its PER. The use of higher soybean levels did not improve protein quality, and the yields of the resultant products decreased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02952.x
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  • 9
    Electronic Resource
    Electronic Resource
    Isoenzyme and cotyledon protein variation for identification of black beans (Phaseolus vulgaris L.) with similar seed morphology (1993)
    Springer
    Euphytica 74 (1993), S. 27-34 
    Details
    ISSN: 1573-5060
    Keywords: acid-PAGE ; black bean ; common bean ; cotyledon proteins ; isoenzyme ; Phaseolus vulgaris ; protein variation ; SDS-PAGE
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Summary Methods developed to identify genetically diverse varieties of beans (Phaseolus vulgaris L.) were applied to closely related lines that were difficult to distinguish on the basis of seed morphology. Seedling tissues and seeds of black beans, were examined electrophoretically for isoenzyme and cotyledon proteinn protein patterns. Seven enzymes, extracted from seeds or from seedling stem, root or leaf tissues, were compared for polymorphism. Peptidase, polyphenol oxidase, phosphoglucoisomerase and glutamate oxaloacetate transaminase patterns were the same for all lines. Some differences were observed for acid phosphatase, peroxidase and esterase patterns, but complete discrimination of the six selected lines was not possible on the basis of isoenzyme patterns alone. Using polyacrylamide gel electrophoresis (PAGE) of dissociated 0.1 M acetic acid soluble proteins at pH 3.1 (acid-PAGE), or sodium dodecyl sulphate PAGE (SDS-PAGE) of residual protein extracts, all but one pair of samples in each case could be distinguished from the other samples. Using both techniques all of the lines could be identified unequivocally.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00033763
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  • 10
    Electronic Resource
    Electronic Resource
    Limitations of corn (Zea mays) and common bean (Phaseolus vulgaris) diets as protein and calorie sources (1980)
    Springer
    Plant foods for human nutrition 30 (1980), S. 145-153 
    Details
    ISSN: 1573-9104
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Mixtures of 70:30 and 87:13 of corn and beans with or without vitamins, minerals, limiting amino acids and calories were fed to 5-week-old pigs to determine performance and efficiency of utilization. After 12 weeks it was shown that increasing the ratio from 87:13 to 70:30 (corn:beans) was a desirable measure as was the simultaneous supplementation with the other nutrients; individual groups of nutrients resulted in partial improvement in animal performance. None of the diets used was capable of inducing growth similar to the control groups fed a corn:soya diet. Results confirm the importance of total nutrients to obtain increased efficiency of protein utilization; furthermore, diets, such as the corn:bean diets studied, need to be improved in relation to both quality and quantity of protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01099052
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