In vivo protein quality of new sorghum genotypes for human consumption

• Published in: Food chemistry 2012-10, Vol.134 (3), p.1549-1555
• Main Authors: Moraes, Érica Aguiar, Queiroz, Valéria Aparecida Vieira, Shaffert, Robert Eugene, Costa, Neuza Maria Brunoro, Nelson, Julia D., Ribeiro, Sônia Machado Rocha, Martino, Hércia Stampini Duarte
• Format: Article
• Language: English
• Subjects: acid value; agricultural research; Amino acid profile; Animals; Biological and medical sciences; Cereal and baking product industries; corporations; Digestibility; Edible Grain - chemistry; feed conversion; flour; food grains; Food industries; Fundamental and applied biological sciences. Psychology; Genotype; grain protein; grain sorghum; Heat treatment; Humans; hybrids; limiting amino acids; lysine; Male; Nutritive Value; PDCAAS; protein value; proteins; Rats; Sorghum - chemistry; Sorghum bicolor (L.) Moench
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.03.079

► Heat treatment improves protein quality of sorghum genotype BRS309 with dhurrin. ► Heat treatment did not affect the PER and NPR of genotypes BRS 305 and BRS 310. ► Raw and heat-treated sorghum showed high true digestibility, except BRS305. ► The amino acid profile of sorghum was the main limitation of protein quality. The in vivo protein qualities were evaluated in flours from raw sorghum grains (RF) and flours from sorghum grains subjected to heat treatment in an oven (HTF) from the hybrids BRS 305, BRS 309 and BRS 310, developed by the Brazilian Agricultural Research Corporation (Embrapa). There were no differences in feed efficiency ratios among experimental groups. Heat-treated flour from BRS 309 and BRS 310 genotypes had higher protein efficiency ratios and net protein ratio values; however, they did not differ from those of flour from raw grain of BRS 310 genotype. Effects of heat treatment were observed in the BRS 309 genotype. Heat treatment did not affect true digestibility observed for the RF and HTF of the three genotypes. Lysine was the first limiting amino acid of the three sorghum genotypes. The HTF BRS 305 showed the lowest protein digestibility-corrected amino acid score value. Heat treatment improved the protein quality of genotype BRS 309; however, no differences were observed among the other genotypes.