Thermal Effects on Net Protein Ratio of Red Kidney Beans (Phaseolus vulgaris L)

• Published in: Journal of the science of food and agriculture Vol. 71; no. 4; pp. 491 - 495
• Main Authors: Wu, Wu, Williams, Woodie P, Elizabeth Kunkel, M, Acton, James C, Huang, Yun, Wardlaw, Foster B, Grimes, Lawrence W
• Format: Journal Article
• Language: English
• Published: London John Wiley & Sons, Ltd 01.08.1996; Wiley; Published for the Society of Chemical Industry by Elsevier Applied Science
• Subjects: Biological and medical sciences; corrective related net protein ratio; Feeding. Feeding behavior; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; net protein ratio; red kidney beans; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Legumes; Heat treatment; Cooking; Rat; Nutritive value; Rodentia; Kidney bean; Weight gain; Proteins; Vertebrata; Mammalia; Autoclaving; Vegetable
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/(SICI)1097-0010(199608)71:4<491::AID-JSFA606>3.0.CO;2-1

Net protein ratio (NPR), predicted‐protein efficiency ratio (P‐PER), relative NPR (RNPR), and corrected RNPR (CRNPR) of thermally processed red kidney beans were estimated in rats and compared to in vitro protein digestibility‐corrected amino acid score (AASIVDP), and computed‐protein efficiency ratio (C‐PER). Thermal processing had a significant effect on protein intake, NPR, P‐PER and CRNPR values of beans. Changes in protein intake suggest that heat processing had an effect on the palatability of the beans. Home‐cooked beans and commercially canned beans had higher NPR values than beans autoclaved at 128°C for 20 min, while beans autoclaved at 121°C for 10–90 min had intermediate values. High correlation coefficients between P‐PER and C‐PER, CRNPR and C‐PER, and CRNPR and AASIVDP (r=0·990, 0·992 and 0·960, respectively, P<0·001) were observed.