Impact of cowpea adition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum
| dc.contributor.author | Anyango, Joseph Ochieng | |
| dc.contributor.author | De Kock, Henrietta Letitia | |
| dc.contributor.author | Taylor, J.R.N. (John Reginald Nuttall) | |
| dc.contributor.email | john.taylor@up.ac.za | en_US |
| dc.date.accessioned | 2012-08-28T11:02:47Z | |
| dc.date.available | 2012-08-28T11:02:47Z | |
| dc.date.issued | 2011-02 | |
| dc.description.abstract | Protein malnutrition is a problem in Africa where sorghum is a staple foodstuff. Improvement in the protein quality of traditional African sorghum (Sorghum bicolor L. Moench) foods through the addition of cowpea (Vigna unguiculata L. Walp), an indigenous African legume, was investigated. Two sorghum cultivars, a red, tannin-type (NS 5511) and a white tan-plant, non-tannin type (Orbit) were complemented with cowpea (70:30 ratio). Ugali (thick porridge), uji (fermented thin porridge) and injera (fermented flatbread) were prepared. The protein lysine scores of cowpea-complemented foods were about double the levels of sorghum-only foods. The in vitro protein digestibility of the foods increased by 13–62%. The increase in lysine and protein digestibility improvement resulted in three- and two-fold improvement in the Protein Digestibility Corrected Amino Acid Score (PDCAAS) of NS 5511, and Orbit foods, respectively. Addition of cowpea to tannin, as well as non-tannin sorghum is a viable option for improving the protein quality of a wide range of traditional African foods. | en |
| dc.description.librarian | nf2012 | en |
| dc.description.uri | http://www.elsevier.com/locate/foodchem | en_US |
| dc.identifier.citation | Joseph O. Anyango, Henriette L. de Kock & Johan R. N. Taylor, Impact of cowpea adition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum, Food Chemistry, vol. 124, no. 3, pp. 775-780 (2011), doi: 10.1016/j.foodchem.2010.06.094. | en |
| dc.identifier.issn | 0308-8146 (print) | |
| dc.identifier.issn | 1873-7072 (online) | |
| dc.identifier.other | 10.1016/j.foodchem.2010.06.094 | |
| dc.identifier.uri | http://hdl.handle.net/2263/19655 | |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier | en_US |
| dc.rights | © 2010 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, vol.124, issue 1, 2011, doi: 10.1016/j.foodchem.2010.06.094. | en_US |
| dc.subject | Protein digestibility-corrected amino acid score (PDCAAS) | en |
| dc.subject | Traditional African foods | en |
| dc.subject.lcsh | Sorghum as food -- Africa | en |
| dc.subject.lcsh | Cowpea | en |
| dc.subject.lcsh | Proteins in human nutrition -- Africa | en |
| dc.subject.lcsh | Lysine -- Synthesis | en |
| dc.subject.lcsh | Tannins | en |
| dc.title | Impact of cowpea adition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum | en |
| dc.type | Postprint Article | en |