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Activation of oxidoreductases in mil...

Kambonde, Lovisa Hinandyooteti.

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Activation of oxidoreductases in millet and cowpea grains improves protein utilization for growth.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Activation of oxidoreductases in millet and cowpea grains improves protein utilization for growth./
Author:	Kambonde, Lovisa Hinandyooteti.
Description:	70 p.
Notes:	Adviser: Maurice R. Bennink.
Contained By:	Masters Abstracts International45-01.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1438119
ISBN:	9780542896675

Activation of oxidoreductases in millet and cowpea grains improves protein utilization for growth.
Kambonde, Lovisa Hinandyooteti.

Activation of oxidoreductases in millet and cowpea grains improves protein utilization for growth. - 70 p.

Adviser: Maurice R. Bennink.

Thesis (M.S.)--Michigan State University, 2006.

Cowpea (Vigna unquiculata L.) is a legume that provides an affordable source of protein for many regions in Africa where animal sources of protein are not affordable. Cowpea is especially important for providing protein for weaning foods. Millet (Panicum miliaceum L.) is used in Africa, India and in some parts of Asia as a source of energy. During germination, oxidoreductases reduce disulfide bonds of less digestible proteins in grains. Germination has also been used to decrease the anti-nutrient content, enhance consumption, and in some cases, increase the bioavailability of proteins. The aim of this study was to evaluate protein quality of germinated and extruded millet and Cowpea foods. It was hypothesized that germination will increase the bioavailability of cysteine, particularly in Cowpea, thus increasing growth potential. Millet and Cowpea were processed by extrusion and conventional cooking and evaluated for growth potential and protein digestibility. The study showed that a blend of millet plus Cowpea diet yielded the greatest growth in weanling rats. Germination did not affect protein digestion, however germination yielded higher food intake (37.9g) in comparison to non-germinated feed (35.2g). Extrusion processing retained higher protein digestibility of millet than cooking. Germinated feeds also resulted in more growth (51.1g) than non-germinated feeds (43.1 g), strongly suggesting that germination increased the bioavailability of cysteine.

ISBN: 9780542896675Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Activation of oxidoreductases in millet and cowpea grains improves protein utilization for growth.
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020 $a 9780542896675
035 $a (UMI)AAI1438119
035 $a AAI1438119
040 $a UMI $c UMI
100 1 $a Kambonde, Lovisa Hinandyooteti. $3 1265689
245 1 0 $a Activation of oxidoreductases in millet and cowpea grains improves protein utilization for growth.
300 $a 70 p.
500 $a Adviser: Maurice R. Bennink.
500 $a Source: Masters Abstracts International, Volume: 45-01, page: 0191.
502 $a Thesis (M.S.)--Michigan State University, 2006.
520 $a Cowpea (Vigna unquiculata L.) is a legume that provides an affordable source of protein for many regions in Africa where animal sources of protein are not affordable. Cowpea is especially important for providing protein for weaning foods. Millet (Panicum miliaceum L.) is used in Africa, India and in some parts of Asia as a source of energy. During germination, oxidoreductases reduce disulfide bonds of less digestible proteins in grains. Germination has also been used to decrease the anti-nutrient content, enhance consumption, and in some cases, increase the bioavailability of proteins. The aim of this study was to evaluate protein quality of germinated and extruded millet and Cowpea foods. It was hypothesized that germination will increase the bioavailability of cysteine, particularly in Cowpea, thus increasing growth potential. Millet and Cowpea were processed by extrusion and conventional cooking and evaluated for growth potential and protein digestibility. The study showed that a blend of millet plus Cowpea diet yielded the greatest growth in weanling rats. Germination did not affect protein digestion, however germination yielded higher food intake (37.9g) in comparison to non-germinated feed (35.2g). Extrusion processing retained higher protein digestibility of millet than cooking. Germinated feeds also resulted in more growth (51.1g) than non-germinated feeds (43.1 g), strongly suggesting that germination increased the bioavailability of cysteine.
590 $a School code: 0128.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Health Sciences, Nutrition. $3 1017801
690 $a 0359
690 $a 0570
710 2 0 $a Michigan State University. $3 676168
773 0 $t Masters Abstracts International $g 45-01.
790 $a 0128
790 1 0 $a Bennink, Maurice R., $e advisor
791 $a M.S.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1438119