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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:คุณค่าทางโภชนาการของเกษตรโปรตีนจากแป้งถั่วเหลืองชนิดไขมันเต็มซึ่งผลิตโดยเครื่องวิลเลจเทคเจอร์ไรเซอร์

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Abstract

The protein quality of three Kaset Protein formulae from full fat flour, full fat soy flour fortified by adding 1% DL-methionine, full fat soy flour with adding 25% defatted sesame flour prepared by using village texturizer were evaluated for their nutritive values. The results showed that protein content of Kaset Protein from unfortified and fortified full fat soy flour ranged from 46.13-47.39% on dried weight basisand fat content ranged from 17.59-26.07 on dried weight basis. The essential amino acid analysis of all investigated Kaset Protein indicated that methionine + cystine was the limiting amino acids of Kaset Protein from full soy flour alone when compared with the other two formulae of Kaset Protein. However, protein quality of Kaset Protein evaluated by rat bioassay showed statistical significant difference (p<=0.05) from the other two formulae for the Kaset Protein from full fat soy flour fortified by adding 1% DL-methionine with its PER was 2.75. The PER of Kaset Protein from fat soy flour alone was only 2.01 while the PER of casein was 2.50. The NPU, BV and TD of these fortified Kaset Protein were ranging from 65.20-75.54%, 74.97-86.11%, 86.97-87.74%, respectively but for unfortified Kaset Protein were 67.89%, 77.73% and 87.34%, respectively while these values from casein were 73.41%, 80.68% and 90.99%, respectively. The result from this study suggested that DL-methionine and defatted sesame flour were good sources for protein fortification to improving the protein quality of Kaset Protein from full fat soy flour.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 025, Issue 4, Oct 91 - Dec 91, Page 450 - 457 |  PDF |  Page