THERMAL EFFECTS ON NET PROTEIN RATIO OF RED KIDNEY BEANS (PHASEOLUS-VULGARIS L)

Net protein ratio (NPR), predicted-protein efficiency ratio (P-PER), r elative NPR (RNPR), and corrected RNPR (CRNPR) of thermally processed red kidney beans were estimated in rats and compared to in vitro prote in digestibility-corrected amino acid score (AAS(IVDP)), and computed- protein efficiency ratio (C-PER). Thermal processing had a significant effect on protein intake, NPR, P-PER and CRNPR values of beans. Chang es in protein intake suggest that heat processing had an effect on the palatability of the beans. Home-cooked beans and commercially canned beans had higher NPR values than beans autoclaved at 128 degrees C for 20 min, while beans autoclaved at 121 degrees C for 10-90 min had int ermediate values. High correlation coefficients between P-PER and C-PE R, CRNPR and C-PER, and CRNPR and AAS(IVDP) (r = 0.990, 0.992 and 0.96 0, respectively, P < 0.001) were observed.