Protein quality of cereals: Digestibility determination and processing impacts

Abstract

Proteins, vital for growth and physiological functions, have gained prominence as the global population increases and high-protein diets gain attention. The shift toward plant-based protein products reflects health-conscious preferences while offering health benefits. Cereals are crucial to global human and animal nutrition. The protein quality of cereals is related to their amino acid composition and protein digestibility. Some factors influencing protein quality and digestibility include processing and antinutritional compounds. In vivo protein quality assessment involves methods like protein efficiency ratio (PER), protein digestibility–corrected amino acid score (PDCAAS), and digestible indispensable amino acid score (DIAAS). While PDCAAS has been widely accepted, and DIAAS offers a promising alternative. Furthermore, the in vitro methods are gaining attention due to ethical concerns and cost-effectiveness. This chapter comprehensively explores protein quality assessment methods, the amino acid composition and protein digestibility of cereals and pseudocereals, and the influence of food processing techniques on their nutritional value. Overall, combining plant protein sources, such as mixing cereals and legumes in the diet, helps address amino acid deficiencies.