Mbithi-Mwikya S, Ooghe W, Van Camp J, Ngundi D, Huyghebaert A
Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Belgium.
J Agric Food Chem. 2000 Aug;48(8):3081-5. doi: 10.1021/jf0002140.
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.
在为儿童制作断奶（辅食）食品的过程中，对龙爪稷（龙爪稷（L.）Gaertner）和菜豆（菜豆L.）的种子进行了发芽、高压灭菌和发酵处理。评估了加工过程中单个氨基酸的相对变化。与2至5岁儿童的粮农组织/世卫组织参考蛋白质的33.9%相比，龙爪稷和菜豆的必需氨基酸占总氨基酸的比例都很高，龙爪稷为44.2 - 44.9%，菜豆为44.2 - 45.1%。发芽导致菜豆中的赖氨酸显著减少。高压灭菌使组氨酸显著减少，而发酵使龙爪稷中的苯丙氨酸显著减少并使色氨酸增加。作为蛋白质致糙皮病特性指标的亮氨酸与赖氨酸的比例，通过发芽和发酵在龙爪稷中得到了显著改善。
