Nutritional evaluation of table bread fortified with defatted soybean and sesame meals

Sergio O. Serna Saldivar, Jesús R. Abril-Dominguez, Guadalupe López-Ahumada, Refugio Ortega-Ramírez

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

The nutritional value of table bread fortified with 8% defatted soybean meal (DSBM), 12% DSBM and a mixture of 8% DSBM/4% defatted sesame meal (DSM) was assessed with in vivo and in vitro tests. Fortification with DSBM and DSM decreased protein digestibilities (P<0.05) but improved essential amino acid scores (EAA) and overall nutritional value of the breads. Fortified breads contained twice as much lysine, and consequently a better protein efficiency ratio (PER) than the control bread. The PER of the 8% DSBM/4% DSM bread was similar (P>0.05) to the 12% DSBM bread. The 8% DSBM fortified bread showed lower PER, amino acid and protein contents than breads fortified with 12% DSBM. In vitro procedures utilized to predict protein digestibilities and PER's provided a close estimation of in vivo results obtained from growing rats.

Original languageEnglish
Pages (from-to)260-264
Number of pages5
JournalArchivos Latinoamericanos de Nutricion
Volume49
Issue number3
StatePublished - Sep 1999

Keywords

  • Fortified bread
  • Protein quality
  • Sesame
  • Soybean

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