EFFECT OF DEHULLING, COOKING AND ROASTING ON THE PROTEIN-QUALITY OF PERILLA-FRUTESCENS SEED

The effect of processing on the protein quality of Perilla frutescens was investigated. The amino acid scores for Perilla wholeseed and dehu lled seed (kernel), as compared to the FAO/WHO/UNU (1985) amino acid r equirement for preschoolers were 63 and 66, respectively. Net protein ratio (NPR), net protein utilization (NPU) and true digestibility of p rotein (TDP) of Perilla wholeseed as well as kernel in the raw, roaste d or cooked forms were evaluated using rat balance assay. Compared to the casein based control diet (NPR 4.8, NPU 79.8, TDP 94.2), all the p arameters examined were significantly (p<0.05), lower in the Perilla d iets (NPR 1.7-3.9, NPU 36.2-65.9, TDP 72.8-87.9). Cooking increased th e NPR, NPU and TDP significantly (p<0.05), whereas roasting exerted a negative effect. Dehulling significantly (p<0.05) increased the NPR, N PU and TDP. This study demonstrates that Perilla seed is a source of g ood quality protein that could be used in both human and animal nutrit ion. (C) 1998 Elsevier Science Ltd. All rights reserved.