title: Nutritional evaluation of table bread fortified with defatted soybean and sesame meals.
abstract: The nutritional value of table bread fortified with 8% defatted soybean meal (DSBM), 12% DSBM and a mixture of 8% DSBM/4% defatted sesame meal (DSM) was assessed with in vivo and in vitro tests. Fortification with DSBM and DSM decreased protein digestibilities (P < 0.05) but improved essential amino acid scores (EAA) and overall nutritional value of the breads. Fortified breads contained twice as much lysine, and consequently a better protein efficiency ratio (PER) than the control bread. The PER of the 8% DSBM/4% DSM bread was similar (P > 0.05) to the 12% DSBM bread. The 8% DSBM fortified bread showed lower PER, amino acid and protein contents than breads fortified with 12% DSBM. In vitro procedures utilized to predict protein digestibilities and PER's provided a close estimation of in vivo results obtained from growing rats.
authors.affiliation: Universidad de Sonora, Hermosillo, México.
authors.forename: S O
authors.initials: SO
authors.lastname: Serna Saldivar
authors.forename: J R
authors.initials: JR
authors.lastname: Abril-Dominguez
authors.forename: G
authors.initials: G
authors.lastname: López-Ahumada
authors.forename: R
authors.initials: R
authors.lastname: Ortega-Ramírez
mesh_terms: D000818:Animals; D001939:Bread / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis; D005527:Food, Fortified / Q000032:analysis*; D009753:Nutritive Value; D051381:Rats; D012639:Seeds; D013025:Glycine max
chemical_list: D004044:Dietary Proteins