Determination of the protein quality of cooked Canadian pulses
Open accessAbstract
A study to determine the protein digestibility‐corrected amino acid score and protein efficiency ratio of nine different cooked Canadian pulse classes was conducted in support of the establishment of protein quality claims in Canada and the United States. Split green and yellow pea, whole green lentil, split red lentil, Kabuli chickpea, navy bean, pinto bean, light red kidney bean, and black bean were investigated. Protein digestibility‐corrected amino acid score (PDCAAS) and the protein efficiency ratio (PER) were determined using the appropriate rodent models. All pulses had high digestibility values, >70%, with PDCAAS values greater than 0.5, thereby qualifying as a quality protein in the United States, but only navy beans qualified as a good source of protein. All pulses except whole green lentils, split red lentils, and split green peas would qualify as sources of protein with protein ratings between 20 and 30.4 in Canada. These findings support the use of pulses as protein sources in the regulatory context of both the United States and Canada.
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Microalgae T. obliquus, C. vulgaris, C. sorokiniana, and L. platensis have PDCAAS values between 0.63-0.84.
“Microalgae such as T. obliquus, C. vulgaris, C. sorokiniana, and L. platensis have PDCAAS values between 0.63–0.84.”
From Navigating the potential of algal peptides: health effects, market applications, and scientific challenges (2026) · cites this paper as [30]
The Results and Discussion tables report PDCAAS values for cooked Canadian pulses, not microalgae. Searches for the named microalgae and for microalgae PDCAAS values found no passage addressing the claimed range; the copy provides neither support nor a contrary finding about those species. (LLM, conf=0.76)
Experimental — accuracy not yet measuredThe lower PDCAAS scores of microalgae are mainly due to reduced digestibility caused by algae's tough cell walls.
“The lower scores are mainly due to reduced digestibility caused by algae’s tough cell walls, highlighting the importance of improving processing methods to increase their nutritional value [29–31].”
From Navigating the potential of algal peptides: health effects, market applications, and scientific challenges (2026) · cites this paper as [30]
The Introduction states that PDCAAS depends partly on protein digestibility, but it does not address microalgae. The Results and Discussion concern cooked pulses and discuss antinutritional factors, not algae’s cell walls. Searches for microalgae, cell walls, and processing found no passage establishing the claimed cause of lower microalgae scores. (LLM, conf=0.76)
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References 29 · Cited by 178
- Authors
- Nosworthy, M. G., Neufeld, J., Frohlich, P., Young, G., Malcolmson, L., & House, J. D.
- Affiliations
- University of Manitoba (CA)
- Canadian International Grains Institute (CA)
- Corresponding author
- House, James D.
- Venue
- Food Science & Nutrition
- Publisher
- Wiley
- Published
- 2017-06-20
- Volume
- 5
- Issue
- 4
- Pages
- 896-903
- ISSN
- 2048-7177 (ISSN-L)
- PMC
- PMC5521049
- OpenAlex
- W2628213400
- Cited by
- 178
- References
- 29
- Citations by year
- 2026: 13 · 2025: 20 · 2024: 35 · 2023: 26 · 2022: 22 · 2021: 20 · 2020: 17 · 2019: 13 · 2018: 6 · 2017: 5
- FWCI
- 12.62
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Food Science & Nutrition (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Informationszentrum Lebenswissenschaften (ZB MED) (submittedVersion, cc-by)
- Funders
- Pulse Canada
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Cell Biology › Muscle metabolism and nutrition
- Keywords
- protein quality, pulses, PDCAAS, protein efficiency ratio, navy bean, green lentil, red lentil, chickpea, kidney bean, pinto bean, black bean, pea, food labeling regulation
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