Digestible indispensable amino acid scores of nine cooked cereal grains

True ileal digestibility (TID) values of amino acid (AA) obtained using growing rats are often used for the characterisation of protein quality in different foods and acquisition of digestible indispensable amino acid scores (DIAAS) in adult humans. Here, we conducted an experiment to determine the...

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Bibliographic Details
Published in:British journal of nutrition 2019-01, Vol.121 (1), p.30-41
Main Authors: Han, Fei, Han, Fenli, Wang, Yong, Fan, Liuping, Song, Ge, Chen, Xi, Jiang, Ping, Miao, Haijiang, Han, Yangyang
Format: Article
Language:English
Subjects:
Amino acids
Buckwheat
Diet
Digestibility
Food quality
Grain
Ileum
Millet
Oats
Oryza
Panicum miliaceum
Proteins
Public health
Rice
Rodents
Setaria italica
Wheat
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Summary:True ileal digestibility (TID) values of amino acid (AA) obtained using growing rats are often used for the characterisation of protein quality in different foods and acquisition of digestible indispensable amino acid scores (DIAAS) in adult humans. Here, we conducted an experiment to determine the TID values of AA obtained from nine cooked cereal grains (brown rice, polished rice, buckwheat, oats, proso millet, foxtail millet, tartary buckwheat, adlay and whole wheat) fed to growing Sprague-Dawley male rats. All rats were fed a standard basal diet for 7 d and then received each diet for 7 d. Ileal contents were collected from the terminal 20 cm of ileum. Among the TID values obtained, whole wheat had the highest values (P
ISSN:0007-1145
1475-2662
DOI:10.1017/S0007114518003033