In vitro protein digestibility, amino acid profile and available iron of infant-weaning food prepared from maize flour and bovine blood

In vitro multienzyme protein digestibility of an infant-weaning food produced from maize flour and bovine blood proteins was determined using the pH-stat and pH-drop procedures. A multienzyme digestion system consisting of trypsin, chymotrypsin and peptidase showed an improved protein digestibility...

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Bibliographic Details
Published in:Food research international 1997-04, Vol.30 (3), p.193-197
Main Authors: Oshodi, A.A., Beames, R.M., Nakai, S.
Format: Article
Language:English
Subjects:
amino acid composition
available iron
Biological and medical sciences
blood
Food industries
Fundamental and applied biological sciences. Psychology
infant formula
maize
protein digestibility
Research and development. New food products, dietetic foods and beverages
weaning food
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Summary:In vitro multienzyme protein digestibility of an infant-weaning food produced from maize flour and bovine blood proteins was determined using the pH-stat and pH-drop procedures. A multienzyme digestion system consisting of trypsin, chymotrypsin and peptidase showed an improved protein digestibility when a blood protein concentrate was added to maize flour. The results obtained from the two methods for measuring protein digestibility were similar. Amino acid composition of infant-weaning food was satisfactory in meeting the requirement for essential amino acids of infants. After blending with the blood protein concentrate, the level of available iron was double that of maize flour alone.
ISSN:0963-9969
1873-7145
DOI:10.1016/S0963-9969(97)00033-1