THERMAL EFFECTS ON IN-VITRO PROTEIN-QUALITY OF RED KIDNEY BEAN (PHASEOLUS-VULGARIS L)

Significant thermal effects on in vitro protein quality of red kidney beans were observed. Beans autoclaved at 121 degrees C for 10 and 20 m in, and common home-cooked beans had improved protein quality. Uncooke d beans, and those autoclaved at 128 degrees C for 20 min and at 121 d egrees C for 90 min had reduced protein quality compared to canned bea ns and those autoclaved at 110 degrees C for 20 min and at 121 degrees C for 40 and 60 min. Amino acid scores, essential amino acid index an d available lysine (%), corrected for in vitro protein digestibility g ave comparable results in evaluation of protein quality. Specific lysi ne, methionine, cysteine and other amino acid ratios overestimated pro tein quality.