title: Amino acid profiles after sprouting, autoclaving, and lactic acid fermentation of finger millet (Eleusine coracan) and kidney beans (Phaseolus vulgaris L.).
abstract: Seeds of finger millet (Eleucine coracan (L.) Gaertner) and kidney beans (Phaseolus vulgaris L.) were sprouted, autoclaved, and fermented during the processing of a weaning (complementary) food for children. Relative changes in individual amino acids with processing were evaluated. Finger millet and kidney beans both showed a good percentage of essential to total amino acids, with 44. 2-44.9% in finger millet and 44.2-45.1% in kidney beans, when compared to 33.9% for the FAO/WHO reference protein for 2-5 year old children. Sprouting resulted in a significant decrease in lysine in kidney beans. Autoclaving caused significant decreases in histidine, while fermentation significantly decreased phenylalanine and increased tryptophan in finger millet. The leucine-to-lysine ratio, which is an indicator of the pellagragenic character of a protein, was significantly improved in finger millet by both sprouting and fermentation.
authors.affiliation: Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Belgium. stephen.mbithi@rug.ac.be
authors.forename: S
authors.initials: S
authors.lastname: Mbithi-Mwikya
authors.forename: W
authors.initials: W
authors.lastname: Ooghe
authors.forename: J
authors.initials: J
authors.lastname: Van Camp
authors.forename: D
authors.initials: D
authors.lastname: Ngundi
authors.forename: A
authors.initials: A
authors.lastname: Huyghebaert
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D007887:Fabaceae / Q000737:chemistry* / Q000254:growth & development; D005285:Fermentation; D019344:Lactic Acid / Q000737:chemistry*; D010946:Plants, Medicinal
chemical_list: D000596:Amino Acids; D019344:Lactic Acid