Overview of the Protein Quality Assessment of Quinoa (Chenopodium quinoa) Matthew G. Nosworthy & James D. House Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada. Matthew.Nosworthy@umanitoba.ca; James.House@umanitoba.ca

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Outline

• What is Quinoa ?

• Why is protein important?

• Protein quality assessment

• PER, PDCAAS

• Comparisons of protein quality

• Where does quinoa fall?

• Enhancing quality

• Moving forward

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Quinoa

• Pseuodocereal- non-grass used in similar way to cereals

• Cultivated over 5000 years ago

• Broad genetic diversity

• Adaptable to different environments (frost, high salinity, etc)

• Reported by NASA (1993) to be a great food to take into space

• Finally made it there in 2015 (Astronaut Samantha Cristoforetti)

• UN General Assembly named 2013 the international year of quinoa

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Demand for Quinoa

• Commercially available products? 4

http://blogs.worldbank.org/trade/quinoa-the-little-cereal-that-could

Quinoa Products

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Nutrient composition of quinoa

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Navrux-Varli & Sanlier (2016). J. Cereal Sci. 69:371-376

Consumer Activity

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http://www.new-nutrition.com

2016 Food and Health Survey. Food Insight, May 11, 2016. International Food Information Council

Quality vs Quantity

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• Nitrogen Content • Protein Content

• Amino Acid Composition • Amino Acid Bioavailability

• Digestibility/absorption

Protein Efficiency Ratio (PER)

•Measurement of growth

•Measure

• Diet Intake

• Weight gain

•𝑃𝐸𝑅 =𝑤𝑒𝑖𝑔ℎ𝑡 𝑔𝑎𝑖𝑛 (𝑔)

𝑝𝑟𝑜𝑡𝑒𝑖𝑛 𝑖𝑛𝑡𝑎𝑘𝑒 (𝑔)

• Adjusted PER= 𝑃𝐸𝑅 𝑖𝑛𝑔𝑟𝑒𝑑𝑖𝑒𝑛𝑡

𝑃𝐸𝑅 𝑐𝑎𝑠𝑒𝑖𝑛∗ 2.5

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Protein Quality: Protein Efficiency Ratio

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Food Item Adjusted PER

Black Beans b 1.61

Chicken a 2.7

Chickpeas b 2.32

Eggs a 3.1

Milk a 2.5

Oatmeal a 1.8

Quinoa (boiled)d 2.5

Quinoa (Dehulled Flour) c 2.7

Quinoa (flour)d 2

Red Kidney Beans b 1.55

Split Yellow Peas b 1.42

White bread a 1

White Rice a 1.5

Whole Green Lentils b 1.3

aMarinangeli and House. 2017. Nutrients, 75:658-667. bNosworthy et al. 2017. Food. Sci. Nutr. 5:896-903. cRanhotra et al. 1993. Cereal Chem. 70:303-305. dMahoney et al. 1975. J. Agr. Food. Chem. 23:190-193

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Protein Digestibility-Corrected Amino Acid Score (PDCAAS)

• Proposed by FAO/WHO in 1991 • Adopted by USA in 1993

• Amino Acid Score (AAS)

o AA in food/AA in reference pattern o mg/g protein

o Reference pattern of 2-5 yr old school children (1991)

• True Fecal Protein Digestibility (TFPD) o Fecal N output/Dietary N input

o Corrected for endogenous losses

• Additive • Can use existing PDCAAS data to predict new values

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Reference Values (mg/g protein)

PDCAAS (1991)

THR 34

VAL 35

MET+CYS 25

ILE 28

LEU 66

PHE+TYR 63

HIS 19

LYS 58

TRP 11

In vivo vs in vitro analysis

• Desire to reduce animal experimentation

• Protein alone requires animal experimentation • PER/PDCAAS - rats

• Increasing evidence supporting in vitro protein quality (PDCAAS)

• R2= 0.97841, 0.98982, 0.94423, 0.89914

12 1) Plank, D. Medallion Labs; 2) Nosworthy & House (2017) Cereal Chem., 94, 1-8; 3) Tavano et al. (2016) FRI, 89, 756-763; 4) Nosworthy et al. Unpublished

PDCAAS

In v

itro

PD

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R2=0.8991 Ref 4

Protein Quality: PDCAAS

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Food Item PDCAAS Black Beans b 0.53 Chicken a 1 Chickpeas b 0.52 Eggs a 1 Milk a 1 Oatmeal a 0.82 Quinoa (boiled) d 0.72 Quinoa (flour) d 0.64 Quinoa (washed) c 0.90 Quinoa (raw) c 0.81 Red Kidney Beans b 0.55 Split Yellow Peas b 0.64 White Rice a 0.56 Whole Green Lentils b 0.63

aMarinangeli and House. 2017. Nutrients, 75:658-667. bNosworthy et al. 2017. Food. Sci. Nutr. 5:896-903. cRuales and Nair. 1992. Plant Foods for Hum. Nutr. 42:1-11. dMahoney et al. 1975. J. Agr. Food. Chem. 23:190-193

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PDCAAS is Additive

14 Blending Chickpea and Barley Flour

Nosworthy and House. 2017. Cereal Chem. 94:49-57

PDCAAS is Additive

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0 1 0 2 0 3 0 4 0 5 0 6 0 7 0 8 0 9 0 1 0 0

6 0

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% Q u in o a F lo u r

PD

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Blend of cooked quinoa with cooked yellow spit peas

PDCAAS is Additive

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THR VAL M+C ILE LEU P+T HIS LYS TRP Protein

Digestibility Quinoa 40 59 49 52 77 62 21 57 19 92 Yellow Split Pea 33 37 21 36 68 77 19 66 9 88

Quinoa

Yellow Split Pea THR VAL M+C ILE LEU P+T HIS LYS TRP

Protein Digestibility

1 0 40 59 49 52 77 62 21 57 19 92

0.9 0.1 39 57 46 50 76 63 21 58 18 91

0.8 0.2 39 55 43 49 75 65 21 59 17 91

0.7 0.3 38 52 41 47 74 66 20 60 16 91

0.6 0.4 37 50 38 46 74 68 20 61 15 90

0.5 0.5 37 48 35 44 73 69 20 62 14 90

0.4 0.6 36 46 32 42 72 71 20 63 13 90

0.3 0.7 35 43 30 41 71 72 20 63 12 89

0.2 0.8 35 41 27 39 70 74 20 64 11 89

0.1 0.9 34 39 24 37 69 75 19 65 10 89

0 1 33 37 21 36 68 77 19 66 9 88

PDCAAS is Additive

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Quinoa Yellow Split Pea Limiting Amino Acid

Amino Acid Score

Protein Digestibility PDCAAS

1 0 Lysine 0.98 92 89.97 0.9 0.1 Lysine 1.00 91 91.11 0.8 0.2 Lysine 1.01 91 92.24 0.7 0.3 Lysine 1.03 91 93.36 0.6 0.4 Lysine 1.05 90 94.46

0.5 0.5 Histidine 1.06 90 95.42

0.4 0.6 Histidine 1.05 90 94.28

0.3 0.7 Threonine 1.04 89 92.48

0.2 0.8 Tryptophan 0.97 89 86.04

0.1 0.9 Tryptophan 0.87 89 77.31

0 1 Tryptophan 0.78 88 68.64

PDCAAS is Additive

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0 1 0 2 0 3 0 4 0 5 0 6 0 7 0 8 0 9 0 1 0 0

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% Q u in o a F lo u r

PD

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Blend of cooked quinoa with cooked yellow spit peas

Moving Forward

• DIAAS • Most recent method for determining protein quality

• Uses amino acid digestibility rather than protein

• Digestibility is measured at the terminal ileum

• Novel blends involving quinoa • Pulses, rice protein, lupin protein

• What effect does advanced processing have on the protein quality?

• Continued development and analysis of protein concentrates/isolates

• In vitro vs in vivo analysis of protein digestibility

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