Determination of the protein quality of cooked Canadian pulses

Matthew G. Nosworthy; Jason Neufeld; Peter Frohlich; Gina Young; Linda Malcolmson; James D. House

doi:10.1002/fsn3.473

journal article Open Access Jun 20, 2017

Determination of the protein quality of cooked Canadian pulses

Matthew G. Nosworthy Jason Neufeld Peter Frohlich Gina Young Linda Malcolmson James D. House

Food Science & Nutrition Vol. 5 No. 4 pp. 896-903 · Wiley

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Abstract

AbstractA study to determine the protein digestibility‐corrected amino acid score and protein efficiency ratio of nine different cooked Canadian pulse classes was conducted in support of the establishment of protein quality claims in Canada and the United States. Split green and yellow pea, whole green lentil, split red lentil, Kabuli chickpea, navy bean, pinto bean, light red kidney bean, and black bean were investigated. Protein digestibility‐corrected amino acid score (PDCAAS) and the protein efficiency ratio (PER) were determined using the appropriate rodent models. All pulses had high digestibility values, >70%, with PDCAAS values greater than 0.5, thereby qualifying as a quality protein in the United States, but only navy beans qualified as a good source of protein. All pulses except whole green lentils, split red lentils, and split green peas would qualify as sources of protein with protein ratings between 20 and 30.4 in Canada. These findings support the use of pulses as protein sources in the regulatory context of both the United States and Canada.

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References

Details

Published: Jun 20, 2017
Vol/Issue: 5(4)
Pages: 896-903
License: View

Authors

M

Matthew G. Nosworthy

Department of Human Nutritional Sciences University of Manitoba Winnipeg MB Canada

J

Jason Neufeld

Department of Human Nutritional Sciences University of Manitoba Winnipeg MB Canada

P

Peter Frohlich

Canadian International Grains Institute Winnipeg MB Canada

G

Gina Young

Canadian International Grains Institute Winnipeg MB Canada

L

Linda Malcolmson

Canadian International Grains Institute Winnipeg MB Canada

J

James D. House

Department of Human Nutritional Sciences University of Manitoba Winnipeg MB Canada; Richardson Centre for Functional Foods and Nutraceuticals University of Manitoba Winnipeg MB Canada; Department of Food Science University of Manitoba Winnipeg MB Canada; Canadian Centre for Agri‐Food Research in Health and Medicine and University of Manitoba Winnipeg MB Canada; Department of Animal Science University of Manitoba Winnipeg MB Canada

Funding

Pulse Canada

Cite This Article

Matthew G. Nosworthy, Jason Neufeld, Peter Frohlich, et al. (2017). Determination of the protein quality of cooked Canadian pulses. Food Science & Nutrition, 5(4), 896-903. https://doi.org/10.1002/fsn3.473

Determination of the protein quality of cooked Canadian pulses

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