Evaluation of protein quality of formulations of sorghum grain flour and legume seeds

Abstract

Sorghum formulated products (SFP) were developed that included sorghum, wheat and soy flours (SWSoy); sorghum, wheat, cowpea, and soy flours (SWCSoy); sorghum, wheat and cowpea flours plus peanut butter (SWCP); sorghum and wheat flours plus peanut butter (SWP); and sorghum and wheat flours plus peanut butter and soy flour (SWPSoy). Protein efficiency ratio (PER) was 2.37 for SWSoy. The PER for SWPSoy diet was not different from the casein diet. Net Protein Ratio (NPR) values ranked the same as PER and correlated with NPR. The in vivo digestibility for SWSoy was 90.2% and 81.1% when in vitro method was used. Calculated values in SWSoy met the FAO essential amino acid pattern. The product had a PER above 2.1, contained over 25% of calories as fat, was 17.9% protein and had a net dietary protein/calories of 10% as recommended by the Protein Advisory Group in formulating high protein foods for children