Overview of the Protein Quality Assessment of Quinoa ( Chenopodium quinoa ) Matthew G. Nosworthy & James D. House Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada. [email protected]; [email protected]1
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Overview of the Protein Quality Assessment of Quinoa (Chenopodium quinoa) Matthew G. Nosworthy & James D. House Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada. [email protected]; [email protected]
aMarinangeli and House. 2017. Nutrients, 75:658-667. bNosworthy et al. 2017. Food. Sci. Nutr. 5:896-903. cRanhotra et al. 1993. Cereal Chem. 70:303-305. dMahoney et al. 1975. J. Agr. Food. Chem. 23:190-193
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Protein Digestibility-Corrected Amino Acid Score (PDCAAS)
• Proposed by FAO/WHO in 1991 • Adopted by USA in 1993
• Amino Acid Score (AAS)
o AA in food/AA in reference pattern o mg/g protein
o Reference pattern of 2-5 yr old school children (1991)
• True Fecal Protein Digestibility (TFPD) o Fecal N output/Dietary N input
o Corrected for endogenous losses
• Additive • Can use existing PDCAAS data to predict new values
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Reference Values (mg/g protein)
PDCAAS (1991)
THR 34
VAL 35
MET+CYS 25
ILE 28
LEU 66
PHE+TYR 63
HIS 19
LYS 58
TRP 11
In vivo vs in vitro analysis
• Desire to reduce animal experimentation
• Protein alone requires animal experimentation • PER/PDCAAS - rats
• Increasing evidence supporting in vitro protein quality (PDCAAS)
• R2= 0.97841, 0.98982, 0.94423, 0.89914
12 1) Plank, D. Medallion Labs; 2) Nosworthy & House (2017) Cereal Chem., 94, 1-8; 3) Tavano et al. (2016) FRI, 89, 756-763; 4) Nosworthy et al. Unpublished
PDCAAS
In v
itro
PD
CA
AS
R2=0.8991 Ref 4
Protein Quality: PDCAAS
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Food Item PDCAAS Black Beans b 0.53 Chicken a 1 Chickpeas b 0.52 Eggs a 1 Milk a 1 Oatmeal a 0.82 Quinoa (boiled) d 0.72 Quinoa (flour) d 0.64 Quinoa (washed) c 0.90 Quinoa (raw) c 0.81 Red Kidney Beans b 0.55 Split Yellow Peas b 0.64 White Rice a 0.56 Whole Green Lentils b 0.63
aMarinangeli and House. 2017. Nutrients, 75:658-667. bNosworthy et al. 2017. Food. Sci. Nutr. 5:896-903. cRuales and Nair. 1992. Plant Foods for Hum. Nutr. 42:1-11. dMahoney et al. 1975. J. Agr. Food. Chem. 23:190-193
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PDCAAS is Additive
14 Blending Chickpea and Barley Flour
Nosworthy and House. 2017. Cereal Chem. 94:49-57
PDCAAS is Additive
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0 1 0 2 0 3 0 4 0 5 0 6 0 7 0 8 0 9 0 1 0 0
6 0
7 0
8 0
9 0
1 0 0
% Q u in o a F lo u r
PD
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Blend of cooked quinoa with cooked yellow spit peas