Nutritive Value of Foxtail Millet Protein

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  • TASHIRO Misao
    Department of Food Science, Faculty of Living Science, Kyoto Prefectural University
  • MAKI Zensuke
    Department of Food Science, Faculty of Living Science, Kyoto Prefectural University

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Other Title
  • 粟たん白質の栄養価
  • アワタンパクシツ ノ エイヨウカ

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Abstract

This study was conducted to evaluate the nutritive value of foxtail millet protein. Protein preparations studied were the millet flour (MF) and the alkaline-extracted protein (EP) from MF; crude protein contents were 11.6 and 78.0%, respectively. Amino acid analysis revealed that MF was extremely deficient in lysine and slightly in threonine. On the other hand, EP was much more balanced than casein in terms of essential amino acid content. The values of amino acid score for MF and EP were 33 and 99, respectively, based on the 1973 FAO/WHO “provisional scoring pattern”. The in vitro digestion test showed that EP was easily digested by pepsin [EC 3.4. 23.1] or trypsin [EC 3.4. 21.4], but the digestibility was slightly lower than that of casein by trypsin and pepsin-pancreatin methods. In the growth experiment with weanling rats fed a 10% level of protein diet for 21 days, the weight gain of rats was hardly observed with the 86% MF diet. On the other hand, the gain in weight of rats fed the 12.8% EP diet or the 86% MF diet supplemented with 0.4% lysine-HCl and 0.1% threonine was higher than that of rats fed a casein diet. The values of protein efficiency ratio (PER) and net protein ratio (NPR) for EP were 3.28 and 5.34, respectively, and those for MF were 0.29 and 3.32, which were increased to 3.11 and 5.19 by lysine and threonine supplementation, while PER and NPR for casein were 2.59 and 4.31. In the biological value estimation with adult rats fed a 10% level of protein diet for 3 days, the values obtained were as follows: MF 61.5, EP 78.6, MF plus lysine and threonine 71.9 and casein 65.7. These data suggested that EP is better in its protein quality than casein and that the lysine and threonine supplementation is highly efficient for utilization of MF.

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 32 (5), 299-304, 1979

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

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