[Use of sunflower (Heliantus annus, L.) in human foods. II. Enrichment of sunflower protein concentrate with fish and sesame flour].
The first part of this study revealed that a sunflower meal submitted to thermic treatment resulted in a protein of better quality when supplemented with lysine, while the meal not subjected to thermic treatment, supplemented with methionine, did not increase its nutritional value. These data indicated, therefore, that the limiting amino acid in sunflower meal is lysine, and not methionine. Based on these findings, and in order to confirm previous results, fish flour (high in lysine) and sesame flour (high methionine) were used to enrich the amino acid pattern of the sunflower protein concentrate. Three diets were thus prepared at the 10% protein level, containing: Sunflower protein concentrate which provided 70% protein, plus sesame flour (30% protein). Sunflower protein concentrate with 70% protein, and fish flour (30% protein). Sunflower concentrate with 70% protein, sesame flour with 20%, and fish flour with 10% protein. These following conclusions were derived on the basis of the analysis of these results: Supplementation of sunflower concentrate with 30% sesame flour does not producer a product of high nutritional value, once again indicating that lysine and not methionine is the limiting amino acid. Supplementation of the sunflower protein concentrate with fish flour (high in lysine content) presents a protein efficiency ratio (PER), practically equal to that of the casein pattern.
Salgado
J M
JM
Escola Superior de Agricultura Luiz de Queiroz, Universidad de Sao Paulo, Brasil.
Chieus
E
E
D000818:Animals; D001835:Body Weight; D005394:Fish Flour; D005433:Flour; D005511:Food Handling; D005527:Food, Fortified; D006368:Helianthus; D006358:Hot Temperature; D006801:Humans; D008297:Male; D009753:Nutritive Value; D051381:Rats; D012639:Seeds; D012715:Sesame Oil
D012715:Sesame Oil
Utilização do girassol (Heliantus annus, L.) na alimentação humana. II. Enriquecimento do concentrado proteico de girassol com farinha de peixe e de gergelim.