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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
    Extent and management of acid soils for sustainable crop production system in the tropical agroecosystems: a review
    Informa UK Limited ; 2021
    In:  Acta Agriculturae Scandinavica, Section B — Soil & Plant Science Vol. 71, No. 9 ( 2021-08-31), p. 852-869
    Details
    In: Acta Agriculturae Scandinavica, Section B — Soil & Plant Science, Informa UK Limited, Vol. 71, No. 9 ( 2021-08-31), p. 852-869
    Type of Medium: Online Resource
    ISSN: 0906-4710 , 1651-1913
    URL: Article
    DOI: 10.1080/09064710.2021.1954239
    Language: English
    Publisher: Informa UK Limited
    Publication Date: 2021
    detail.hit.zdb_id: 2016504-3
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  • 6
    Online Resource
    Online Resource
    Alteration of the dietary methionine: Cysteine ratio modulates the inflammatory response to an inter-peritoneal injection of lipopolysaccharide in wistar rats
    Elsevier BV ; 2022
    In:  The Journal of Nutritional Biochemistry Vol. 102 ( 2022-04), p. 108937-
    Details
    In: The Journal of Nutritional Biochemistry, Elsevier BV, Vol. 102 ( 2022-04), p. 108937-
    Type of Medium: Online Resource
    ISSN: 0955-2863
    URL: Article
    DOI: 10.1016/j.jnutbio.2022.108937
    Language: English
    Publisher: Elsevier BV
    Publication Date: 2022
    detail.hit.zdb_id: 1483155-7
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  • 7
    Online Resource
    Online Resource
    Unveiling the Evidence for the Use of Pulses in Managing Type 2 Diabetes Mellitus: A Scoping Review
    MDPI AG ; 2023
    In:  Nutrients Vol. 15, No. 19 ( 2023-09-30), p. 4222-
    Details
    In: Nutrients, MDPI AG, Vol. 15, No. 19 ( 2023-09-30), p. 4222-
    Abstract: Management of type 2 diabetes mellitus (T2DM) is a pressing global healthcare challenge. Innovative strategies that integrate superior medical and nutritional practices are essential for holistic care. As such, pulse consumption is encouraged for its potential benefit in reducing hypercholesterolaemia, dyslipidaemia, and triglyceride levels, as well as enhancing glycaemic control. This scoping review aims to assess the depth of evidence supporting the recommendation for pulse consumption in T2DM management and to identify gaps in the existing literature. We conducted a comprehensive search across the databases MEDLINE, Global Health, EMBASE, CINAHL, Web of Science, and the Cochrane Library (up to July 2023). We included population-based studies of any design, and excluded review-style articles. Articles published in languages other than English were also excluded. From the 2449 studies initially identified, 28 met our inclusion criteria. Acute postprandial trials demonstrated improved glucose responses and enhanced insulin responses to pulse-based intervention. Meanwhile, long-term trials reported meaningful improvements in T2DM indicators such as haemoglobin A1C (HbA1c), fasting glucose, fasting insulin, C-peptide, and markers of insulin resistance like homeostatic model assessment (HOMA). Integrating more pulses into the diets of diabetic individuals might offer an efficient and cost-effective strategy in the global initiative to combat T2DM.
    Type of Medium: Online Resource
    ISSN: 2072-6643
    URL: Article
    DOI: 10.3390/nu15194222
    Language: English
    Publisher: MDPI AG
    Publication Date: 2023
    detail.hit.zdb_id: 2518386-2
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  • 8
    Online Resource
    Online Resource
    Effect of fermentation time on the nutritional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger
    Wiley ; 2020
    In:  Cereal Chemistry Vol. 97, No. 1 ( 2020-01), p. 104-113
    Details
    In: Cereal Chemistry, Wiley, Vol. 97, No. 1 ( 2020-01), p. 104-113
    Abstract: The overall goal of this research was to examine the effect of solid‐state fermentation using Aspergillus oryzae and Aspergillus niger over time on the nutritional properties of an air‐classified pea protein‐enriched flour (PPEF) . Specifically, changes to levels of enzyme inhibitors, total phenolics, in vitro protein digestibility (IVPD), and protein quality (IVPD‐corrected amino acid score) were assessed. Findings Trypsin and chymotrypsin inhibitors were reduced by 11.6 and 30.4%, and 22.8 and 21.8% for A. niger and A. oryzae , respectively, whereas the total phenolic content increased by 35.3 and 44.7% for A. niger and A. oryzae , respectively. IVPD increased over the fermentation time. However, the overall protein quality as measured by the IVPD‐corrected amino acid score became worse, becoming lowered by 5%–15% after 6 hr. Conclusions SSF improved the digestibility and bioactive compound availability, whereas protein quality was not improved. Significance and novelty Findings indicate that this particular solid‐state fermentation system improved the digestibility of the PPEF.
    Type of Medium: Online Resource
    ISSN: 0009-0352 , 1943-3638
    URL: Issue
    URL: Article
    DOI: 10.1002/cche.v97.1
    DOI: 10.1002/cche.10234
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2016053-7
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  • 9
    Online Resource
    Online Resource
    The in vivo and in vitro protein quality of three hemp protein sources
    Wiley ; 2023
    In:  Food Science & Nutrition
    Details
    In: Food Science & Nutrition, Wiley
    Abstract: In this work, the protein quality of defatted hemp hearts and protein‐enriched hemp fractions was determined. Protein quality was assessed using a rodent bioassay to evaluate growth and protein digestibility, while amino acid composition was determined via HPLC. A method for determining in vitro protein digestibility was compared to in vivo methodology and used to generate an in vitro protein quality score. The true protein digestibility of hemp protein 2, a hemp protein concentrate, was significantly lower than that of either defatted hemp hearts or hemp protein 1, a hemp protein concentrate ( p   〈  .05). While there was no relationship between the in vivo and in vitro measurements of protein digestibility ( R 2  = .293, p  = .459), there was a significant correlation between the protein digestibility‐corrected amino acid score (PDCAAS) determined in vivo and in vitro PDCAAS ( R 2  = .989, p  = .005). The protein efficiency ratio of hemp protein 1 was significantly lower than that of either defatted hemp hearts or hemp protein 2 ( p  〈  .05). These data highlight the nutritional capacity of hemp protein sources while also demonstrating the relationship between in vivo and in vitro methods for determining protein quality.
    Type of Medium: Online Resource
    ISSN: 2048-7177 , 2048-7177
    URL: Article
    DOI: 10.1002/fsn3.3652
    Language: English
    Publisher: Wiley
    Publication Date: 2023
    detail.hit.zdb_id: 2703010-6
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  • 10
    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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