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Nutritional Improvement of Food and Feed Proteins pp 415–441Cite as

Nutritional Evaluation of Oilseeds and Legumes as Protein Supplements to Cereals

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Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 105))

Abstract

Several oilseed and legume protein products were fed to rats as the sole source of dietary protein, and in blends with cereals for the determination of protein efficiency ratio (PER) and biological availability of amino acids. In addition oilseed protein isolates were fed to mice for the determination of PER. Results of the mouse study revealed that the adjusted PER (casein=100) for Target rapeseed isolate (108) was higher than those of sunflower (74), safflower (77), soybean (86) or flax (92) isolates.

Results of the rat trials revealed that the adjusted PER for Tower rapeseed meal (88) was higher than those of fababean (21), field pea (59) and soybean meal (72). Supplementation with methionine (0.2%) resulted in improved PER for fababean (84), field pea (101) and soybean meal (97). Mustard flour and rapeseed flour gave PER of 109 and 106, respectively, while the value of sunflower flour was low (56).

Protein isolates of Tower rapeseed and soybean gave PER of 92 and 80, respectively. Blending of legumes and oilseeds with wheat flour (PER=28) gave high PER values (60–85), as also occurred in rice blends (71–88). Supplementation of wheat-legume blends with lysine (0.4%), methionine (0.2%) and threonine (0.1%) brought all PER values above 100. It appeared that differences in PER of the diets paralleled the levels of the first limiting amino acid for rat growth. Results of balance trials indicated that the availability of the limiting amino acid(s) was lower than other essential amino acids for each protein source.

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Author notes

  1. G. Sarwar

    Present address: Bureau of Nutritional Sciences, Health Protection Branch, National Health and Welfare, Ottawa, Ontario, K1A OL2, Canada

Authors and Affiliations

  1. College of Agriculture, University of Saskatchewan, Saskatoon, Saskatchewan, Canada

    F. W. Sosulski & J. M. Bell

  2. Faculty of Agriculture and Forestry, University of Alberta, Edmonton, Alberta, Canada

    J. P. Bowland

Authors
  1. G. Sarwar
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  2. F. W. Sosulski
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  3. J. M. Bell
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  4. J. P. Bowland
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Editor information

Editors and Affiliations

  1. Western Regional Research Laboratory, Science and Education Administration, U.S. Department of Agriculture, Berkeley, California, USA

    Mendel Friedman

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© 1978 Plenum Press, New York

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Sarwar, G., Sosulski, F.W., Bell, J.M., Bowland, J.P. (1978). Nutritional Evaluation of Oilseeds and Legumes as Protein Supplements to Cereals. In: Friedman, M. (eds) Nutritional Improvement of Food and Feed Proteins. Advances in Experimental Medicine and Biology, vol 105. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-3366-1_22

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  • DOI: https://doi.org/10.1007/978-1-4684-3366-1_22

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4684-3368-5

  • Online ISBN: 978-1-4684-3366-1

  • eBook Packages: Springer Book Archive

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