Cereal Chem 1981 | Effect of Processing on Composition and Tetrahymena Relative Nutritive Value of Green and Yellow Peas, Lentils, and White Pea Beans.

Cereal Chem 58:454 - 460. | VIEW ARTICLE
Effect of Processing on Composition and Tetrahymena Relative Nutritive Value of Green and Yellow Peas, Lentils, and White Pea Beans.

K. R. Davis. Copyright 1981 by the American Association of Cereal Chemists, Inc.

Moisture, fat, ash, tannin index, total phosphorus, Tetrahymena relative nutritive value (T-RNV), and in vitro digestibility of legumes were significantly influenced by type of legume. Moisture, fat, ash, protein, phosphorus, phytic acid, catechin equivalents, digestibility, and T-RNV were significantly influenced by treatment. Protein content had a significant (P = 0.0001) simple negative correlation with moisture and simple positive correlation with fat, ash, phytic acid, phosphorus, and catechin equivalents. Multiple stepwise maximum R2 analysis, however, showed a significant negative association with phytic acid, tannin index, and catechin equivalents and positive correlation with phosphorus. Those four variables accounted for 93.06% of the variability in protein content. Digestibility was negatively correlated with ash and positively correlated with moisture and protein by stepwise maximum R2 analysis. The model accounted for only 40% of the variability in the digestibility. T-RNV had a significant negative simple correlation with digestibility. A highly significant negative multiple correlation with protein and phosphorus and a positive correlation with ash was found. Yellow peas had the lowest average T-RNV (33%) and Aurora beans the highest (69%) versus casein (100%). Precooked flours had the lowest T-RNV (35%) and protein concentrates the highest (51%). A significant (P = 0.0001) simple negative correlation between T-RNV and digestibility was found (r = -0.5122). The digestibility and T-RNV were sensitive enough to detect changes in protein quality due to type of legume and treatment. Ash, protein, moisture, and phosphorus all had statistically significant effects on protein quality and may have to be considered when establishing a model to relate with the rat protein efficiency ratio.