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

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dc.citation.issue10
dc.citation.volume10
dc.contributor.authorHan F
dc.contributor.authorMoughan PJ
dc.contributor.authorLi J
dc.contributor.authorStroebinger N
dc.contributor.authorPang S
dc.contributor.editorSpina A
dc.contributor.editorPasqualone A
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-10-22T20:37:56Z
dc.date.available2024-10-22T20:37:56Z
dc.date.issued2021-09-24
dc.description.abstractThe 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.
dc.description.confidentialfalse
dc.edition.editionOctober 2021
dc.format.pagination1999-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/34685808
dc.identifier.citationHan F, Moughan PJ, Li J, Stroebinger N, Pang S. (2021). The Complementarity of Amino Acids in Cooked Pulse/Cereal Blends and Effects on DIAAS.. Plants (Basel). 10. 10. (pp. 1999-).
dc.identifier.doi10.3390/plants10101999
dc.identifier.eissn2223-7747
dc.identifier.elements-typejournal-article
dc.identifier.issn2223-7747
dc.identifier.numberARTN 1999
dc.identifier.piiplants10101999
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71806
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2223-7747/10/10/1999
dc.relation.isPartOfPlants (Basel)
dc.rights(c) 2021 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectDIAAS
dc.subjectTID
dc.subjectcomplementarity
dc.subjecthuman
dc.subjectprotein quality
dc.subjectpulse/cereal
dc.titleThe Complementarity of Amino Acids in Cooked Pulse/Cereal Blends and Effects on DIAAS
dc.typeJournal article
pubs.elements-id448825
pubs.organisational-groupOther
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