|
1
|
Parisi G, Tulli F, Fortina R, Marino R, Bani P, Dalle Zotte A, De Angelis A, Piccolo G, Pinotti L, Schiavone A, Terova G, Prandini A, Gasco L, Roncarati A, Danieli PP. Protein hunger of the feed sector: the alternatives offered by the plant world. ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1827993] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Giuliana Parisi
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, University of Florence, Firenze, Italy
| | - Francesca Tulli
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, University of Udine, Udine, Italy
| | - Riccardo Fortina
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Turin, Grugliasco, Italy
| | - Rosaria Marino
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, University of Foggia, Foggia, Italy
| | - Paolo Bani
- Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti, Catholic University of the Sacred Heart, Piacenza, Italy
| | - Antonella Dalle Zotte
- Dipartimento di Medicina Animale, Produzioni e Salute (MAPS), University of Padua, Legnaro (PD), Italy
| | - Anna De Angelis
- Dipartimento di Agraria, Alimentazione e Ambiente, University of Catania, Catania, Italy
| | - Giovanni Piccolo
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Naples Federico II, Napoli, Italy
| | - Luciano Pinotti
- Dipartimento di Scienze Veterinarie per la Salute, la Produzione Animale e la Sicurezza Alimentare, University of Milan, Milano, Italy
| | - Achille Schiavone
- Dipartimento di Scienze Veterinarie, University of Turin, Grugliasco, Torino, Italy
| | - Genciana Terova
- Dipartimento di Biotecnologie e Scienze della Vita, Insubria University, Varese, Italy
| | - Aldo Prandini
- Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti, Catholic University of the Sacred Heart, Piacenza, Italy
| | - Laura Gasco
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Turin, Grugliasco, Italy
| | - Alessandra Roncarati
- Scuola di Bioscienze e Medicina Veterinaria, University of Camerino, Camerino, Italy
| | - Pier Paolo Danieli
- Dipartimento di Scienze Agrarie e Forestali, Tuscia University, Viterbo, Italy
| |
Collapse
|
|
2
|
Nosworthy MG, Franczyk A, Zimoch-Korzycka A, Appah P, Utioh A, Neufeld J, House JD. Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3919-3925. [PMID: 28452476 DOI: 10.1021/acs.jafc.7b00697] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Blending of protein sources can increase protein quality by compensating for limiting amino acids present in individual sources, whereas processing grain flours by extrusion or baking can also alter protein quality. To determine the effect of baking and extrusion on the protein quality of blended flours from buckwheat and pinto beans, a rodent bioassay was performed and compared to an in vitro method of protein quality determination. Overall, extruded products had higher protein efficiency ratio values, increased digestibility, and greater protein digestibility corrected amino acid score (PDCAAS) values than baked products, with the extruded buckwheat/pinto blend having the greatest PDCAAS value of the experimental diets investigated. A correlation was found between both digestibility and PDCAAS values generated from in vitro and in vivo methods. The use of in vitro digestibility analysis should be investigated as a potential replacement for the current rodent assay for nutrient content claim purposes.
Collapse
Affiliation(s)
- Matthew G Nosworthy
- Department of Human Nutritional Sciences, University of Manitoba , Winnipeg, Manitoba, Canada R3T 2N2
| | - Adam Franczyk
- Department of Human Nutritional Sciences, University of Manitoba , Winnipeg, Manitoba, Canada R3T 2N2
| | - Anna Zimoch-Korzycka
- Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wrocław University of Environmental and Life Sciences , 37 Chelmonskiego Street, 51-630 Wrocław, Poland
| | - Paulyn Appah
- Food Development Centre , Portage la Prarie, Manitoba, Canada R1N 3J9
| | - Alphonsus Utioh
- Food Development Centre , Portage la Prarie, Manitoba, Canada R1N 3J9
| | - Jason Neufeld
- Department of Human Nutritional Sciences, University of Manitoba , Winnipeg, Manitoba, Canada R3T 2N2
| | - James D House
- Department of Human Nutritional Sciences, University of Manitoba , Winnipeg, Manitoba, Canada R3T 2N2
| |
Collapse
|
|
3
|
Nikolić N, Sakač M, Mastilović J. Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.08.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
|
4
|
Utility of buckwheat (Fagopyrum esculentum Moench) as feed: Effects of forage and grain on in vitro ruminal fermentation and performance of dairy cows. Anim Feed Sci Technol 2010. [DOI: 10.1016/j.anifeedsci.2009.10.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
|
5
|
Ikeda K. Buckwheat: composition, chemistry, and processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2002; 44:395-434. [PMID: 11885141 DOI: 10.1016/s1043-4526(02)44008-9] [Citation(s) in RCA: 68] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Kiyokazu Ikeda
- Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan
| |
Collapse
|