Determination of the protein quality of cooked Canadian pulses

• Published in: Food science & nutrition 2017-07, Vol.5 (4), p.896-903
• Main Authors: Nosworthy, Matthew G., Neufeld, Jason, Frohlich, Peter, Young, Gina, Malcolmson, Linda, House, James D.
• Format: Article
• Language: English
• Subjects: Acids; Amino acids; Animal models; Beans; Digestibility; digestible indispensable amino acid score; Food quality; Food science; Lentils; Original Research; Peas; protein digestibility‐corrected amino acid score; protein efficiency ratio; Protein sources; Proteins; pulses
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.473

A study to determine the protein digestibility‐corrected amino acid score and protein efficiency ratio of nine different cooked Canadian pulse classes was conducted in support of the establishment of protein quality claims in Canada and the United States. Split green and yellow pea, whole green lentil, split red lentil, Kabuli chickpea, navy bean, pinto bean, light red kidney bean, and black bean were investigated. Protein digestibility‐corrected amino acid score (PDCAAS) and the protein efficiency ratio (PER) were determined using the appropriate rodent models. All pulses had high digestibility values, >70%, with PDCAAS values greater than 0.5, thereby qualifying as a quality protein in the United States, but only navy beans qualified as a good source of protein. All pulses except whole green lentils, split red lentils, and split green peas would qualify as sources of protein with protein ratings between 20 and 30.4 in Canada. These findings support the use of pulses as protein sources in the regulatory context of both the United States and Canada. Pulses are consumed globally and are high in protein, but have to be cooked prior to consumption. This article describes the effect of cooking on the protein digestibility and amino acid composition of 9 pulse classes.