Corn germ with pericarp in relation to whole corn: nutrient contents, food and protein efficiency, and protein digestibility-corrected amino acid score
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Data
2011-03
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Resumo
The germ fraction with pericarp (bran) is generated in the industrial processing of corn kernel, and it is used for oil extraction and animal
feed. This study evaluated the nutritional and protein quality of this fraction in relation to whole corn. The proximate composition, mineral
contents, and amino acid profile of the germ fraction with pericarp and of whole corn were determined. A 4-week experiment was conducted
using 36 weanling male Wistar rats, and three 10%-protein diets (reference, germ with 15% lipids and casein with 15% lipids), two 6%-protein
diets (whole corn and casein), and a protein-free diet were prepared. The germ showed higher contents of proteins, lipids, dietary fiber
(27.8 g.100 g -1 ), ash, minerals (Fe and Zn- approximately 5 mg.100 g -1 ), and lysine (57.2 mg.g -1 protein) than those of corn. The germ presented
good quality protein (Relative Protein Efficiency Ratio-RPER = 80%; Protein Digestibility-Corrected Amino Acid Score-PDCAAS = 86%),
higher than that of corn (RPER = 49%; PDCAAS = 60%). The corn germ fraction with pericarp is rich in dietary fiber, and it is a source of
good quality protein as well as of iron and zinc, and its use as nutritive raw material is indicated in food products for human consumption.
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Zea mays, Biological evaluation, Nutrients, Amino acids, Maize, Protein
Citação
NAVES, Maria Margareth Veloso; CASTRO, Maiza Vieira Leão de; MENDONÇA, Aline Luiz de; SANTOS, Grazielle Gebrim; SILVA, Maria Sebastiana. Corn germ with pericarp in relation to whole corn: nutrient contents, food and protein efficiency and protein digestibility-corrected amino acid score. Ciência e Tecnologia de Alimentos, Campinas, v. 31, n. 1, p. 264-269, Jan./Mar. 2011.