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  • 1
    Online Resource
    Online Resource
    Thermal processing methods differentially affect the protein quality of Chickpea ( Cicer arietinum )
    Wiley ; 2020
    In:  Food Science & Nutrition Vol. 8, No. 6 ( 2020-06), p. 2950-2958
    Details
    In: Food Science & Nutrition, Wiley, Vol. 8, No. 6 ( 2020-06), p. 2950-2958
    Abstract: Chickpea is a widely produced pulse crop, but requires processing prior to human consumption. Protein bioavailability and amino acid quantity of chickpea flour can be altered by multiple factors including processing method. For this reason, the protein quality of processed chickpea flour was determined using in vivo and in vitro analyses for processed chickpeas. Processing differentially affected the protein digestibility‐corrected amino acid score (PDCAAS) of chickpeas with extruded chickpea (83.8) having a higher PDCAAS score than both cooked (75.2) and baked (80.03). Interestingly, the digestible indispensable amino acid score (DIAAS) value of baked chickpea (0.84) was higher compared to both extruded (0.82) and cooked (0.78). The protein efficiency ratio, another measure of protein quality, was significantly higher for extruded chickpea than baked chickpea ( p   〈  .01). I n vivo and in vitro analysis of protein quality were well correlated ( R 2  = .9339). These results demonstrated that under certain circumstances in vitro methods could replace the use of animals to determine protein quality.
    Type of Medium: Online Resource
    ISSN: 2048-7177 , 2048-7177
    URL: Issue
    URL: Article
    DOI: 10.1002/fsn3.v8.6
    DOI: 10.1002/fsn3.1597
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2703010-6
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  • 2
    Online Resource
    Online Resource
    Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis
    Wiley ; 2020
    In:  Cereal Chemistry Vol. 97, No. 2 ( 2020-03), p. 429-440
    Details
    In: Cereal Chemistry, Wiley, Vol. 97, No. 2 ( 2020-03), p. 429-440
    Abstract: Pulses are a good source of protein; however, they contain phytochemicals that can negatively affect the protein quality. Enzymatic hydrolysis could be a means to enhance the nutritional value of pea by improving the digestibility of the protein. To this aim, a commercial air‐classified pea protein‐enriched flour (PPEF) was hydrolyzed by different proteases (trypsin, Savinase, papain, and pepsin) to different degrees of hydrolysis (DH 2%–4% and 10%–12%) and levels of phytochemicals and in vitro protein digestibility corrected amino acid score were examined. Findings Protease treatments reduced the contents of condensed tannins and total phenolics, as well as trypsin inhibitor and chymotrypsin inhibitor activities. Hydrolysis at 10%–12% DH (degrees of hydrolysis) improved the amino acid score of the PPEF, but it was still limiting sulfur amino acids, whereas low levels of hydrolysis (DH 2%–4%) decreased the amino acid score. The in vitro protein digestibility score increased slightly following hydrolysis, with the greatest improvement in digestibility occurring with the papain treatment (DH 10%–12%). The in vitro protein digestibility corrected amino acid score with trypsin hydrolysis at DH 2%–4% was the lowest at 59.17%, whereas pepsin hydrolysis (10%–12% DH) gave the highest score (72.89%). Conclusions Specific hydrolysis treatments could be used to improve the overall nutrition of PPEF, enhancing the potential utilization of modified pea protein ingredients. Significance and novelty This study utilized four enzymes with different specificities resulting in PPEF hydrolysates with different protein quality even when the DH was the same. Increasing the nutritional quality of a PPEF may give it a competitive advantage over other pea ingredients.
    Type of Medium: Online Resource
    ISSN: 0009-0352 , 1943-3638
    URL: Issue
    URL: Article
    DOI: 10.1002/cche.v97.2
    DOI: 10.1002/cche.10258
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2016053-7
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  • 3
    Online Resource
    Online Resource
    In vitro protein digestibility of direct‐expanded chickpea–sorghum snacks
    Wiley ; 2021
    In:  Legume Science Vol. 3, No. 4 ( 2021-12)
    Details
    In: Legume Science, Wiley, Vol. 3, No. 4 ( 2021-12)
    Abstract: Blending cereals with pulses provides a balanced protein with higher biological value as their amino acid compositions are complementary. Extrusion not only can improve protein digestibility but also may reduce essential amino acid content. This study investigated the effects of extrusion parameters and blend ratio on in vitro protein digestibility (IVPD) and IVPD‐corrected amino acid score (IVPDCAAS) of direct‐expanded chickpea–sorghum snacks. Chickpea–sorghum blends (50:50, 60:40, and 70:30 chickpea:sorghum, w/w) were extruded at 10 combinations of moisture content (16%, 18%, and 20%) and barrel temperature (120°C, 140°C, and 160°C), and at 169°C and 15% moisture, the conditions identified in a previous study as producing maximal expansion. Chickpea and sorghum flours were extruded at 140°C and 18% moisture for comparison purposes. The IVPD of raw 50:50, 60:40, and 70:30 chickpea–sorghum blends ranged from 76% to 78%; values for raw chickpea and sorghum flours were 79% and 74%, respectively. Extrusion increased IVPD ( P   〈  0.05) of all flours and blends. An increase in extrusion temperature increased the IVPD of extrudates ( P   〈  0.05), whereas an increase in moisture content had the opposite effect ( P   〈  0.05). The IVPDCAAS of raw 50:50, 60:40, and 70:30 chickpea–sorghum blends were 0.64, 0.72, and 0.73, respectively; values for raw chickpea and sorghum flours were 0.74 and 0.27, respectively. Extrusion increased IVPDCAAS ( P   〈  0.05). The 70:30 chickpea–sorghum blend extruded at the maximal expansion exhibited the highest protein quality indicating this to be the optimal condition for snack production.
    Type of Medium: Online Resource
    ISSN: 2639-6181 , 2639-6181
    URL: Issue
    URL: Article
    DOI: 10.1002/leg3.v3.4
    DOI: 10.1002/leg3.87
    Language: English
    Publisher: Wiley
    Publication Date: 2021
    detail.hit.zdb_id: 3009748-4
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  • 4
    Online Resource
    Online Resource
    Oxidative stability of direct‐expanded chickpea–sorghum snacks
    Wiley ; 2020
    In:  Food Science & Nutrition Vol. 8, No. 8 ( 2020-08), p. 4340-4351
    Details
    In: Food Science & Nutrition, Wiley, Vol. 8, No. 8 ( 2020-08), p. 4340-4351
    Abstract: In contrast to other pulses, chickpea has a relatively high fat content (3%–10%). This study was designed to investigate direct‐expanded chickpea–sorghum extruded snacks (50:50, 60:40, and 70:30 chickpea:sorghum, w/w) with respect to: their oxidative stability and sensory properties during accelerated (55°C) and room temperature (25°C) storage; correlations between chemical markers (peroxide value and p ‐anisidine value) and sensory data during accelerated storage; and the shelf‐life of snacks extruded at the optimal expansion point as determined by a rotatable central composite design. Peroxide values and p ‐anisidine values were in the range of 0–2.5 mEq/Kg and 5–30, respectively, for both accelerated and room temperature storage, and increased during storage ( p   〈  .05). 70:30 and 60:40 (w/w) chickpea–sorghum snacks had higher peroxide and p ‐anisidine values compared to the 50:50 snack during storage at either temperature ( p   〈  .05). Rancid aroma and off‐flavor of 60:40 and 70:30 chickpea–sorghum snacks (slightly intense = 6) also were higher than that of the 50:50 snack (moderately weak = 3) ( p   〈  .05). Significant correlations ( p   〈  .05) were found between chemical markers and sensory attributes ( p   〈  .05). The study illustrated that shelf‐life decreased as the percentage of chickpea in the blend increased. Therefore, in terms of shelf‐life, a 50:50 chickpea–sorghum blend is preferable.
    Type of Medium: Online Resource
    ISSN: 2048-7177 , 2048-7177
    URL: Issue
    URL: Article
    DOI: 10.1002/fsn3.v8.8
    DOI: 10.1002/fsn3.1731
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2703010-6
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  • 5
    Online Resource
    Online Resource
    Effect of Genotype, Year, and Location on the Proximate Composition and In Vitro Protein Quality of Select Pea Cultivars
    American Chemical Society (ACS) ; 2021
    In:  ACS Food Science & Technology Vol. 1, No. 9 ( 2021-10-15), p. 1670-1676
    Details
    In: ACS Food Science & Technology, American Chemical Society (ACS), Vol. 1, No. 9 ( 2021-10-15), p. 1670-1676
    Type of Medium: Online Resource
    ISSN: 2692-1944 , 2692-1944
    URL: Article
    DOI: 10.1021/acsfoodscitech.1c00186
    Language: English
    Publisher: American Chemical Society (ACS)
    Publication Date: 2021
    detail.hit.zdb_id: 3049566-0
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  • 6
    Online Resource
    Online Resource
    Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties
    Wiley ; 2023
    In:  Cereal Chemistry Vol. 100, No. 2 ( 2023-03), p. 460-472
    Details
    In: Cereal Chemistry, Wiley, Vol. 100, No. 2 ( 2023-03), p. 460-472
    Abstract: Soy, wheat, and oats are widely consumed crops globally, but variation between cultivars and processing methods can produce products of varying protein quality. This study cooked two different cultivars of wheat, oats, and soy and compared indices of protein quality as well as quantified differences in antinutritional factors. Findings Protein Efficiency Ratio (PER) was highest in cooked soy cultivars and lowest in wheat samples, with cooking having the most impact on soy PER. Protein Digestibility Corrected Amino Acid Score (PDCAAS) of soy was greater than oats which was greater than wheat. Antinutritional factors differed significantly between crops and cultivars, with processing having the greatest impact on soy. In vitro measurements of PDCAAS correlated well with in vivo assessment. Conclusions Thermal processing has variable effects on protein quality depending on crop and cultivar selected, primarily due to differences in amino acid composition. In vitro measurement of protein quality can be used as a rapid screening tool. Significance and Novelty Direct comparison in protein quality between wheat, oat, and soy is rarely reported. Measuring the protein quality of different cultivars and crops pre and postprocessing provides essential data for product development and dietary formulation.
    Type of Medium: Online Resource
    ISSN: 0009-0352 , 1943-3638
    URL: Issue
    URL: Article
    DOI: 10.1002/cche.v100.2
    DOI: 10.1002/cche.10623
    Language: English
    Publisher: Wiley
    Publication Date: 2023
    detail.hit.zdb_id: 2016053-7
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  • 7
    Online Resource
    Online Resource
    Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize flours
    SAGE Publications ; 2020
    In:  Food Science and Technology International Vol. 26, No. 3 ( 2020-04), p. 265-274
    Details
    In: Food Science and Technology International, SAGE Publications, Vol. 26, No. 3 ( 2020-04), p. 265-274
    Abstract: The effect of barrel temperature (120 and 150 ℃, held constant in zones 4–6) and feed moisture (20 and 24%) on the protein quality of Kabuli chickpea, sorghum, and maize flours were examined, which included amino acid profile, in vitro protein digestibility and in vitro protein digestibility-corrected amino acid score (IV-PDCAAS). It was found that the limiting amino acid of chickpea changed from threonine to valine after extrusion, whereas both sorghum and maize were limiting in lysine before and after extrusion. The in vitro protein digestibility increased from 77 to 81% for chickpea and 73 to 76% for maize; values for sorghum remained at 74% after extrusion. However, the IV-PDCAAS for the extruded flours generally remained at the same level, 69% for chickpea, 22% for sorghum, and ∼35% for maize. The effect of extrusion temperature, moisture and their interaction was significant on protein quality of sorghum and maize, but in the case of chickpea, only the extrusion temperature was significant. Only chickpea extruded at 150 ℃ (regardless of the moisture) met the protein quality (PDCAAS  〉  70%) requirement to be used in food assistance products.
    Type of Medium: Online Resource
    ISSN: 1082-0132 , 1532-1738
    URL: Article
    DOI: 10.1177/1082013219887635
    Language: English
    Publisher: SAGE Publications
    Publication Date: 2020
    detail.hit.zdb_id: 2081257-7
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  • 8
    Online Resource
    Online Resource
    Antioxidant capacity and total phenolics content of direct‐expanded chickpea–sorghum snacks
    Hindawi Limited ; 2021
    In:  Journal of Food Processing and Preservation Vol. 45, No. 5 ( 2021-05)
    Details
    In: Journal of Food Processing and Preservation, Hindawi Limited, Vol. 45, No. 5 ( 2021-05)
    Type of Medium: Online Resource
    ISSN: 0145-8892 , 1745-4549
    URL: Issue
    URL: Article
    DOI: 10.1111/jfpp.v45.5
    DOI: 10.1111/jfpp.15439
    Language: English
    Publisher: Hindawi Limited
    Publication Date: 2021
    detail.hit.zdb_id: 2175273-4
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  • 9
    Online Resource
    Online Resource
    Plant Proteins: Methods of Quality Assessment and the Human Health Benefits of Pulses
    MDPI AG ; 2023
    In:  Foods Vol. 12, No. 15 ( 2023-07-25), p. 2816-
    Details
    In: Foods, MDPI AG, Vol. 12, No. 15 ( 2023-07-25), p. 2816-
    Abstract: As countries increase their standard of living and individual income levels rise, there is a concomitant increase in the demand for animal-based protein. However, there are alternative sources. One of the alternatives available is that of increased direct human consumption of plant proteins. The quality of a dietary protein is an important consideration when discussing the merits of one protein source over another. The three most commonly used methods to express protein quality are the protein efficiency ratio (PER), a weight gain measurement; protein digestibility-corrected amino acid score (PDCAAS); and the digestible indispensable amino acid score (DIAAS). The possibility that alterations in the quality and quantity of protein in the diet could generate specific health outcomes is one being actively researched. Plant-based proteins may have additional beneficial properties for human health when compared to animal protein sources, including reductions in risk factors for cardiovascular disease and contributions to increased satiety. In this paper, the methods for the determination of protein quality and the potential beneficial qualities of plant proteins to human health will be described.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods12152816
    Language: English
    Publisher: MDPI AG
    Publication Date: 2023
    detail.hit.zdb_id: 2704223-6
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  • 10
    Online Resource
    Online Resource
    Effect of extrusion conditions on the physical properties of desi chickpea‐barley extrudates and quality attributes of their resulting flours
    Wiley ; 2020
    In:  Journal of Texture Studies Vol. 51, No. 2 ( 2020-04), p. 300-307
    Details
    In: Journal of Texture Studies, Wiley, Vol. 51, No. 2 ( 2020-04), p. 300-307
    Abstract: In this study, response surface methodology (RSM) was used to evaluate the effect of extrusion conditions on physical properties of chickpea:barley extrudates (60:40), and the resulting protein quality of their flours. Barrel temperature (150–170°C) and moisture content (16–20%) were chosen as independent variables to generate a central composite design. Hardness, expansion index, bulk density, and protein quality were analyzed as responses parameters. Expansion was found to be higher at lower temperatures and higher moisture for the 60:40 chickpea:barley blend; bulk density became reduced with increased moisture; and hardness was found to increase at higher temperatures and lower moistures. The protein quality of their resulting flours was found to be greater at moisture contents higher than 16%. The composition, protein quality, and functional attributes were also examined for raw and precooked flours of chickpea, barley, and their blend at the center point of the RSM design (18% moisture, 160°C). Extrusion also leads to improved water hydration capacities and reduced viscosities for precooked individual and blended flours relative to the raw. Moreover, extrusion also led to improved protein quality in the chickpea and chickpea‐barley blend, but not the individual barley flour.
    Type of Medium: Online Resource
    ISSN: 0022-4901 , 1745-4603
    URL: Issue
    URL: Article
    DOI: 10.1111/jtxs.v51.2
    DOI: 10.1111/jtxs.12470
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2176283-1
    SSG: 15,3
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