A5066506221- Food composition and properties
- Proteins in Food Systems
- Phytase and its Applications
- Animal Nutrition and Physiology
- Genetic and Environmental Crop Studies
- Meat and Animal Product Quality
- Rabbits: Nutrition, Reproduction, Health
- Nuts composition and effects
- Agricultural pest management studies
- Agricultural and Food Sciences
- Research in Cotton Cultivation
- Microbial Inactivation Methods
- Seed and Plant Biochemistry
- Microencapsulation and Drying Processes
- Botanical Research and Chemistry
- Biochemical Analysis and Sensing Techniques
- Protein Hydrolysis and Bioactive Peptides
- Clinical Nutrition and Gastroenterology
- Agriculture Sustainability and Environmental Impact
- Muscle metabolism and nutrition
- Radiation Effects and Dosimetry
- GABA and Rice Research
- Phytoestrogen effects and research
University of Manitoba
2016-2025
In this work, the protein quality of different bean types after undergoing preparatory methods baking, cooking and extrusion was assayed. Protein assessed using a rodent bioassay to evaluate growth digestibility while amino acid composition determined via HPLC. vivo compared an in vitro assessment method. The average corrected score (PDCAAS) for processed beans higher than digestible indispensable (DIAAS) (61% vs. 45%). Extrusion/cooking Phaseolus varieties resulted PDCAAS (66% on average)...
In order to determine the effect of extrusion, baking, and cooking on protein quality yellow green split peas, a rodent bioassay was conducted compared an in vitro method determination. The Protein Digestibility-Corrected Amino Acid Score (PDCAAS) peas (71.4%) higher than that (67.8%), average. Similarly, average Digestible Indispensable (DIAAS) (69%) (67%). Cooked pea flour had lower PDCAAS DIAAS values (69.19% 67%) either extruded (73.61%, 70%) or baked (75.22%, 70%). Conversely, cooked...
Blending of protein sources can increase quality by compensating for limiting amino acids present in individual sources, whereas processing grain flours extrusion or baking also alter quality. To determine the effect and on blended from buckwheat pinto beans, a rodent bioassay was performed compared to an vitro method determination. Overall, extruded products had higher efficiency ratio values, increased digestibility, greater digestibility corrected acid score (PDCAAS) values than baked...
Hemp (Cannabis sativa L.) is increasingly gaining traction as a novel and sustainable source of plant protein. Accordingly, the aim this study was to investigate effectiveness two protein extraction methods, alkaline coupled with isoelectric precipitation (AE-IEP) salt ultrafiltration (SE-UF) in producing hemp isolates (pH-HPI salt-HPI) high purity yield. Structural characterization impacted by method cultivar performed related functional performance nutritional quality. Both carefully...
Abstract Almonds ( Prunus dulcis ), such as all nuts, are positioned within the protein foods grouping current U.S. Dietary Guidelines. The ability to make claims related content of almonds, United States, requires substantiation via use Protein Digestibility‐Corrected Amino Acid Score (PDCAAS). present study was designed provide estimates PDCAAS, using both in vivo and vitro assays, key almond varietals from 2017 California harvest. Additionally, historical amino acid composition data on 73...
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 method. For this reason, the protein quality processed was determined using in vivo vitro analyses for chickpeas. Processing differentially affected digestibility‐corrected score (PDCAAS) chickpeas with extruded (83.8) having higher PDCAAS than both cooked (75.2) baked (80.03)....
Plant-based meat analogues offer possible alternatives to consumption. However, many challenges remain produce a palatable analogue as well understand the roles of different processing steps and ingredients on both texture nutritional properties final product. The goal this paper is help with addressing these by using low-intensity ultrasonic transmission technique, online 24 h after production, investigate high-moisture made from blend soy wheat proteins. To data in context traditional...
Abstract Background and Objectives Soy, wheat, oats are widely consumed crops globally, but variation between cultivars processing methods can produce products of varying protein quality. This study cooked two different oats, soy compared indices quality as well quantified differences in antinutritional factors. Findings Protein Efficiency Ratio (PER) was highest lowest wheat samples, with cooking having the most impact on PER. Digestibility Corrected Amino Acid Score (PDCAAS) greater than...
Abstract Background and objectives Pulse flours with different particle sizes are available for food production. The effect of varying milling techniques on the quality characteristics green lentil (GL) yellow pea (YP) was investigated. Findings Using a Ferkar mill (one‐step vertical knife mill) caused wider distribution bigger size in all than roller mill. highest starch damage (3%), content (57%), but lowest protein (22%) were found YP break produced by milling. Foaming stability pulse...
Peas are grown around the world and utilized for both human animal consumption. The variability in nutritional composition of peas can be attributed to multiple factors, including genetic background environmental conditions. This study investigated six seed parameters across 12 cultivars four locations during years. A subset these were then assayed amino acid vitro protein digestibility. genotype year cultivation had greatest impact on quality parameters. was also significantly affected by...
In this work, the protein quality of defatted hemp hearts and protein-enriched fractions was determined. Protein assessed using a rodent bioassay to evaluate growth digestibility, while amino acid composition determined via HPLC. A method for determining in vitro digestibility compared vivo methodology used generate an score. The true 2, concentrate, significantly lower than that either or 1, concentrate (
Despite being low in crude protein, on a fresh weight basis, given their overall contribution to the North American diet, potatoes contribute approximately 2%-4% of population's protein intake. However, quality remains ill-defined. To that end, Russet were secured and subjected various cooking conditions (raw [control], boiled, baked, microwaved, fried [3, 6, 9 min]) determine impact method quality, as determined by amino acid score (AAS) indices vivo true fecal digestibility (TFPD%; rodent...
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Pistachios (Pistacia vera L.), similar to other nuts, fall under the protein foods category, according current U.S. Dietary Guidelines and Canada's Food Guide. When substantiating claims for content of pistachios, quality data must be available support these claims. In North America, Protein Digestibility-Corrected Amino Acid Score (PDCAAS) is used this purpose, however, Canada requires that value calculate a Efficiency Ratio (PER). PER can estimating quality. The investigation aimed offer...
Abstract Background and Objectives Milling practices, otherwise refined for specific uses in cereal‐based foods, have not been thoroughly developed pulses. This study investigates whether scouring moisture conditioning pretreatments on yellow peas green lentils can enhance hull removal, turn, changes removal alter vitro protein digestibility quality. Findings Total by‐product losses were significant when subject to scouring, which was altered by high addition peas. The pretreatment both the...
Blending of multiple protein sources can increase quality by compensating for limiting amino acids present in the individual sources. Processing flour extrusion and baking also alter a protein. In order to determine effect processing blending on flours from buckwheat (BW) pinto beans (PB), rodent bioassay was performed. S prague ‐ Dawley rats (n=100, ~70 g) were randomized one ten diets (10% crude protein): casein (reference control) or 3 experimental groups: untreated, extruded baked...