Impact of Processing Methods on the In Vitro Protein Digestibility and DIAAS of Various Foods Produced by Millet, Highland Barley and Buckwheat.

ABSTRACT: Cereals are rich sources of dietary protein, whose nutritional assessments are often performed on raw grains or protein isolates. However, processing and gastrointestinal digestion may affect amino acid (AA) compositions, then change the protein quality. In this study, we determined the digestibility and AA compositions of various foods produced by whole grains (PG) or flour (PF) from three cereals (millet, highland barley and buckwheat) and analyzed the impact of processing methods on the digestible indispensable amino acid score (DIAAS) using the INFOGEST protocol. The in vitro protein digestibility of cereal-based foods was lower than raw grains, and PF showed a better digestion property than PG. The intestinal digestibility of individual AA within a food varied widely, and the d

SUBMITTER: Fu L 

PROVIDER: S-EPMC10137793 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature