Determination of Protein Quality Index of Some Cereal Products by Protein Digestibility – Corrected Amino Acid Score (PDCAAS) Method
Year 2019, Issue: 17, 477 - 482, 31.12.2019
Sabiha Zeynep Aydenk KÖSEOĞLU
https://doi.org/10.31590/ejosat.633638
Cited By: 2
Abstract
Purpose: The aim of this study is to theoretically calculate the protein quality of some grains, legumes and oilseeds, which are widely consumed in our country and are among the plant protein sources, according to the protein digestibility - corrected amino acid score (PDCAAS) method and to discuss their importance in terms of healthy nutrition according to the results obtained.
Materials and Methods: The PDCAAS method used to determine protein quality is a measure used by FAO and WHO in 1991 to evaluate the protein quality of a food. Determining the PDCAAS of a protein in a food is based on the calculation of the ratio of essential amino acids to total protein (amino acid score) by multiplying the protein digestibility ratios. Cereal products, legumes and some oilseeds were included in the scope of the study. The products are wheat for bread, wheat flour, rye, oats, white, corn, hard dry, rice, barley, wheat germ, oat bran, bulgur for rice, chickpeas, kidney beans, red lentils, hazelnuts, pistachios and walnuts.
Results: PDCAAS scores of grain products are between 63 and 95, legumes are between 68 and 100, and oilseeds are between 47 and 80. The scores of foods with a PDCAAS score above 100 have been corrected to 100 or 1. It seems that the limiting amino acids in determining PDCAAS are mostly lysine, methionine + cysteine, threonine, tryptophan and valine.
Conclusion: As a result of this study, taking these scores into consideration when preparing protein-rich diets is of great importance for optimal healthy nutrition and this should be taken into consideration by nutrition professionals.
Keywords: Vegetable protein, protein quality, digestibility, PDCAAS