Supplementation of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) protein with cereal proteins. Supplementation of soup with a protein blend of appropriate nutritional value.
The quality of the cowpea bean protein was improved through supplementations with flours from beans exposed to microwave oven treated with cereal proteins such as wheat, rice, corn, and sorghum. Biological assays results with these blends showed that the casein exceeded the other diets concerning digestibility only; however, in parameters such as biological value, net protein utilization (NPU), protein efficiency ratio (PER) and nutritional efficiency ratio (NER), no significant differences occurred. Among all elaborated blends, the one with irradiated beans submitted to microwave oven for 30 minutes (65%) + rice (35%) presented the best results. The soup elaborated with the best supplemented blend was satisfactory concerning color, odor, flavor and texture.
Setor de Nutrição Humana e Alimentos, Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, Piracicaba, Brazil.
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D000603:Amino Acids, Sulfur / Q000032:analysis / Q000172:deficiency; D000704:Analysis of Variance; D000818:Animals; D002364:Caseins; D004063:Digestion; D002523:Edible Grain / Q000737:chemistry*; D007887:Fabaceae / Q000737:chemistry*; D005514:Food Irradiation; D005527:Food, Fortified; D008872:Microwaves; D009753:Nutritive Value; D010940:Plant Proteins / Q000008:administration & dosage*; D010946:Plants, Medicinal; D051381:Rats; D017208:Rats, Wistar; D013649:Taste
D000603:Amino Acids, Sulfur; D002364:Caseins; D010940:Plant Proteins