Journal
FOOD CHEMISTRY
Volume 213, Issue -, Pages 83-89Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.06.057
Keywords
Nutrition; Protein quality; DIAAS; Indispensable amino acids; Amino acids requirement
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Concentrations of standard amino acids were determined in the composite samples (representing 30 agro-ecological zones of Bangladesh) of six prioritized key dietary protein sources: Oryza sativa (rice), Triticum aestivum (wheat flour), Lens culinaris (lentils), Pangusius pangusius (pangas), Labeo rohita (rohu) and Oreochromis mossambicus (tilapia). Digestible indispensable amino acid scores (DIAAS) was calculated using published data on amino acids' digestibility to evaluate the protein quality of these foods. Indispensable amino acid (IAA) contents (mg IAA/g protein), found to be highest in pangas (430) and lowest in wheat (336), of all these analyzed foods exceeded the FAO recommended daily allowance (277 mg IAA/g protein) and contributed on average 40% to total amino acid contents. Untruncated DIAAS values ranged from 51% (lysine) in wheat to 106% (histidine) in pangas and distinguished pangas, rohu, and tilapia containing 'excellent quality' protein (DIAAS > 100%) with potential to complement lower quality protein of cereals, fruits, and vegetables. (C) 2016 Published by Elsevier Ltd.
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