Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris)

Matthew G Nosworthy; Gerardo Medina; Adam J Franczyk; Jason Neufeld; Paulyn Appah; Alphonsus Utioh; Peter Frohlich; James D House

doi:10.1016/j.foodchem.2017.07.129

Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris)

Food Chem. 2018 Feb 1:240:588-593. doi: 10.1016/j.foodchem.2017.07.129. Epub 2017 Jul 25.

Authors

Matthew G Nosworthy¹, Gerardo Medina², Adam J Franczyk³, Jason Neufeld⁴, Paulyn Appah⁵, Alphonsus Utioh⁶, Peter Frohlich⁷, James D House⁸

Affiliations

¹ Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3 T 2N2, Canada. Electronic address: matthew.nosworthy@umanitoba.ca.
² Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3 T 2N2, Canada. Electronic address: medinag@myumanitoba.ca.
³ Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3 T 2N2, Canada. Electronic address: umfranc3@myumanitoba.ca.
⁴ Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3 T 2N2, Canada. Electronic address: Jason.neufeld@umantioba.ca.
⁵ Food Development Centre, Portage la Prairie, MB R1 N 3J9, Canada. Electronic address: Paulyn.Appah@gov.mb.ca.
⁶ Food Development Centre, Portage la Prairie, MB R1 N 3J9, Canada. Electronic address: Alphonsus.Utioh@gov.mb.ca.
⁷ Canadian International Grains Institute, Winnipeg, MB R3 C 3G7, Canada. Electronic address: pfrohlich@cigi.ca.
⁸ Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3 T 2N2, Canada; Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3 T 2N2, Canada; Department of Food Science, University of Manitoba, Winnipeg, MB R3 T 2N2, Canada; Canadian Centre for Agri-Food Research in Health and Medicine, University of Manitoba, Winnipeg, MB R3 T 2N2, Canada; Department of Animal Science, University of Manitoba, Winnipeg, MB R3 T 2N2, Canada. Electronic address: james.house@umanitoba.ca.

PMID: 28946315
DOI: 10.1016/j.foodchem.2017.07.129

Abstract

In order to determine the effect of extrusion, baking and cooking on the protein quality of red and green lentils, a rodent bioassay was conducted and compared to an in vitro method of protein quality determination. On average, the Protein Digestibility-Corrected Amino Acid Score of red lentils (55.0) was higher than that of green lentils (50.8). Extruded lentil flour had higher scores (63.01 red, 57.09 green) than either cooked (57.40 red, 52.92 green) or baked (53.84 red, 47.14 green) flours. The average Digestible Indispensable Amino Acid Score of red lentils (0.54) was higher than green lentils (0.49). The Protein Efficiency Ratio of the extruded lentil flours (1.30 red, 1.34 green) was higher than that of the baked flour (0.98 red, 1.09 green). A correlation was found between in vivo and in vitro methods of determining protein digestibility (R²=0.8934). This work could influence selection of processing method during product development.

Keywords: Extrusion; In vitro; Lentil; PDCAAS; PER; Protein quality.

MeSH terms

Cooking
Dietary Proteins
Digestion
Flour
Lens Plant*

Substances

Dietary Proteins