Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method

May combine two claims.

Activity of proteolytic enzymes and peptidases is apparently preserved throughout shelf life of yogurt: concentration of free amino groups increases up to twofold during first 24 h and then doubles again during next 21 d of storage at 7°C.

“The activity of proteolytic enzymes and peptidases is apparently preserved throughout the shelf life of yogurt: the concentration of free amino groups increases up to twofold during the first 24 h and then doubles again during the next 21 d of storage at 78C (49) .”

• cites [49] 49. Lee H, Friend BA & Shahani KM (1988) Factors affecting the protein quality of yogurt and acidophilus milk. J Dairy Sci 71, 3203 -3213. sourcePartly supported

  The Introduction (page unavailable) reports increased free amino acids during yogurt manufacture, and the Protein Digestibility section (page unavailable) describes protein hydrolysis during fermentation. Neither passage supports preserved enzyme activity throughout shelf life or the claimed two successive doublings over 24 hours and 21 days at 7°C; searches for those storage details found no matching passage. (LLM, conf=0.76)

  Experimental — accuracy not yet measured

May combine two claims.

Large variations in PDCAAS are evident even within food groups: pearl millet and sorghum have PDCAAS values as low as 20%, while one variety of quinoa was reported to have a PDCAAS as high as 100% (Table 7).

“Large variations in PDCAAS are evident even within food groups: for example, where pearl millet and sorghum have PDCAAS values as low as 20 %, one variety of quinoa was reported to have a PDCAAS as high as 100 % (Table 7).”

May combine two claims.

Although some plant sources of protein, such as soya protein isolate and soyabean, have PDCAAS values close to 100%, many other sources of plant protein have PDCAAS values that are much lower.

“Although some plant sources of protein, such as soya protein isolate and soyabean have PDCAAS values close to 100 %, many other sources of plant protein have PDCAAS values that are much lower.”

May combine two claims.

Among tree nuts, almonds have a PDCAAS of <25% while Baru almonds and tropical almonds have a value almost three times higher.

“Similarly, among tree nuts, almonds (Prunus dulcis L.) have a PDCAAS of ,25 % while Baru almonds (Dipteryx alata Vog.) and tropical almonds (Terminalia catappa) have a value that is almost three times higher.”

May combine two claims.

For a 70:30 mixture of cooking banana fruit and bambara (groundnut) seeds, the PDCAAS recalculated using the 1-2 year child reference pattern is 9% (Val) and using the 3-10 year child reference pattern is 10% (Val).

“| Cooking banana fruit and | Banana, oven dried (608C, | (not | 45•0 | (Val) | (9•3) | 9, Val | 10, Val | PDCAAS calculated | (112) |”

• cites [112] sourceNot checked — no full text of the source

May combine two claims.

For a cooked, fermented bean and rice mixture (53% bean protein, 47% rice protein), the PDCAAS recalculated using the 1-2 year child reference pattern is 73% (Ile) and using the 3-10 year child reference pattern is 73% (Ile).

“| Bean and rice, 53 % bean | Cooked, fermented bean | 19•8 | 84•6 | Ile and Trp | 47 | 73, Ile | 73, Ile | FAO/WHO/UNU | (17, 110) |”

• cites [17] 17. Abu EG, Ahmed Y & Abdalla Abdelsamad A (2007) Effect of domestic processing methods on chemical composition, in vitro digestibility of protein and starch and functional properties of Bambara groundnut (Voandzeia subterra- nea). Seed Res J Agric Biol Sci 3, 1, 24-34.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [110] sourceNot checked — no full text of the source

May combine two claims.

For canned sprats in tomato sauce, the PDCAAS recalculated using the 1-2 year child reference pattern is 94% (Met+Cys) and using the 3-10 year child reference pattern is 101% (Met+Cys).

“| Sprats in tomato sauce | canned | 11•5 | 91•2 | Met þ Cys | 97 | 94, Met þ Cys | 101, Met þ | 2-5 yr child. In vitro. | (105) |”

• cites [105] 105. Negra ˜o CC, Mizubuti IY, Morita MC, et al. (2005) Biological evaluation of mechanically deboned chicken meat protein quality. Food Chem 90, 579 -583. 105. Usydus Z, Szlinder-Richert J & Adamczyk M (2009) Protein quality and amino acid profiles of fish products available in Poland. Food Chem 112, 139 -145. 106. Jørgensen H, Brandt K & Lauridsen C (2008) Year rather than farming system influences protein utilization and energy value of vegetables when measured in a rat model. Nutr Res 28, 866 -878. 107.Not checked — no full text of the source

May combine two claims.

For cooked 'Ugali' unfermented thick porridge made from sorghum (cv. NS 5511), chickpea flour and water, the PDCAAS recalculated using the 1-2 year child reference pattern is 37% and using the 3-10 year child reference pattern is 40% (Lys).

“|”

• cites [102] 102. Hu Y, Li M, Piao J, et al. (2010) Nutritional evaluation of genetically modified rice expressing human lactoferrin gene. J Cereal Sci 52, 350 -355. 102. sourceNot checked — no full text of the source

May combine two claims.

For an extruded mixture of chickpea (79%) and maize (21%), the PDCAAS recalculated using the 1-2 year child reference pattern is 76% (Val) and using the 3-10 year child reference pattern is 80% (Val).

“| Chickpea (79 %) and maize | Extruded chickpea flour, | 20•1 (DM) | 84•5 | Trp (lowest | 78 | 76, Val | 80, Val | 2-5 yr child. In vitro. | (96) |”

• cites [96] 96. Pires CV, Almeida Oliveira MGD, Cesar Rosa J, et al. (2006) Nutritional quality and chemical score of amino acids from different protein sources. Ciencia e Tecnologia de Alimen- tos 26, 179-187.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

For autoclaved soyabean meal, the PDCAAS recalculated using the 1-2 year child reference pattern is 89% (Met+Cys) and using the 3-10 year child reference pattern is 97% (Met+Cys).

“| Soyabean | Meal, autoclaved | 37•5 (41•9) | 83•0 | Lys | 83 | 89, Met þ Cys | 97, Met þ Cys | 2-5 yr child. | (8) |”

• cites [8] 8. Millward DJ, Layman DK, Tome ´D, et al. (2008) Protein quality assessment: Impact of expanding understanding of protein and amino acid needs for optimal health. Am J Clin Nutr 87, 1576S -1581S. sourceNot checked — no full text of the source

May combine two claims. The quote only partly states this claim.

For raw flour of sorghum (cv. NS 5511) plus cowpea (70:30 w/w), the PDCAAS recalculated using the 1-2 year child reference pattern is 50% and using the 3-10 year child reference pattern is 54% (Lys).

“| Sorghum (cv. NS 5511) 1 | Flour, raw | 13•4 (14•9 | 76•0 | (assumed | 50 | 50 | 54 (Lys) | 1-2 yr child. In vitro. | (102) |”

• cites [102] 102. Hu Y, Li M, Piao J, et al. (2010) Nutritional evaluation of genetically modified rice expressing human lactoferrin gene. J Cereal Sci 52, 350 -355. 102. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S1 (asserted), S3 (load-bearing), S4 (based). May combine two claims.

For cooked 'Uji' fermented thin porridge made from sorghum (cv. orbit), chickpea flour and water, the PDCAAS recalculated using the 1-2 year child reference pattern is 44% and using the 3-10 year child reference pattern is 48% (Lys).

“|”

• cites [102] 102. Hu Y, Li M, Piao J, et al. (2010) Nutritional evaluation of genetically modified rice expressing human lactoferrin gene. J Cereal Sci 52, 350 -355. 102. sourceNot checked — no full text of the source

May combine two claims.

For conventional soyabean (dry heat 89°C, 5 min; beans processed to flour), the PDCAAS recalculated using the 1-2 year child reference pattern is 52% (Met+Cys) and using the 3-10 year child reference pattern is 56% (Met+Cys).

“| Soyabean | Dry heat 898C, 5 min. Beans | 41•9 | 71•8 | Met þ Cys | 54 | 52, Met þ Cys | 56, Met þ Cys | 2-5 yr child. | (95) |”

• cites [95] 95. Eggum BO, Hansen I & Larsen T (1989) Protein quality and digestibility energy of selected foods determined in balance trials with rats. Plant Foods Human Nutr 39, 13 -21. sourceNot checked — no full text of the source

May combine two claims. The quote only partly states this claim.

For defatted peanut flour (Arachis hypogaea L. cv. Florunner), the PDCAAS recalculated using the 1-2 year child reference pattern is 32% (Thr) and using the 3-10 year child reference pattern is 34% (Thr).

“| Peanut (Arachis | Defatted flour | 24•9 | 87•2 | Thr | 30 | 32, Thr | 34, Thr | 2-5 yr child. | (111) |”

• cites [111]Not checked — no full text of the source

May combine two claims. The quote only partly states this claim.

For defatted peanut flour (Arachis hypogaea L. cv. VA-81-B), the PDCAAS recalculated using the 1-2 year child reference pattern is 66% (Thr) and using the 3-10 year child reference pattern is 71% (Thr).

“| Peanut (Arachis | Defatted flour | 24•8 | 84•0 | Thr | 50 | 66, Thr | 71, Thr | 2-5 yr child. | (111) |”

• cites [111]Not checked — no full text of the source

May combine two claims.

For soyabean free of kunitz trypsin inhibitor and lipoxygenase (dry heat 89°C, 5 min; beans processed to flour), the PDCAAS recalculated using the 1-2 year child reference pattern is 61% (Met+Cys) and using the 3-10 year child reference pattern is 66% (Met+Cys).

“| Soyabean (kunitz | Dry heat 898C, 5 min. Beans | 40•0 | 74•3 | Met þ Cys | 64 | 61, Met þ Cys | 66, Met þ Cys | 2-5 yr child. | (95) |”

• cites [95] 95. Eggum BO, Hansen I & Larsen T (1989) Protein quality and digestibility energy of selected foods determined in balance trials with rats. Plant Foods Human Nutr 39, 13 -21. sourceNot checked — no full text of the source

May combine two claims.

For roasted pea (var. Nebraska, Egyptian; roasted 15 min at 180°C in a sand bath), the PDCAAS recalculated using the 1-2 year child reference pattern is 44% (Met+Cys) and using the 3-10 year child reference pattern is 48% (Met+Cys).

“| Pea, var. | Roasted at 15 min at 1808C, in | 23•1 | 75•0 | Met þ Cys | 33 | 44 Met þ Cys | 48 Met þ Cys | FAO/WHO | (15) |”

• cites [15] 15. Tavano OL, Da Silva Jr SI, De ´monte A, et al. (2008) Nutritional responses of rats to diets based on chickpea (Cicer arietinum L.) seed meal or its protein fractions. J Agric Food Chem 56, 11006-11010. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S1 (asserted), S3 (load-bearing), S4 (based). May combine two claims.

For cooked 'Ugali' unfermented thick porridge made from sorghum (cv. orbit), chickpea flour and water, the PDCAAS recalculated using the 1-2 year child reference pattern is 48% and using the 3-10 year child reference pattern is 52% (Lys).

“|”

• cites [102] 102. Hu Y, Li M, Piao J, et al. (2010) Nutritional evaluation of genetically modified rice expressing human lactoferrin gene. J Cereal Sci 52, 350 -355. 102. sourceNot checked — no full text of the source

May combine two claims. The quote only partly states this claim.

For a 60:30:10 mixture of sorghum (SPV 475, white seeds), mung bean (Vigna radiata L.) flour and nonfat dry milk, the PDCAAS recalculated using the 1-2 year child reference pattern is 61% (Met+Cys) and using the 3-10 year child reference pattern is 66% (Met+Cys).

“| Sorghum (SPV 475, white | Flour of decorticated mung | 17•0 | 72•9 | Lys | 57 | 61, Met þ Cys | 66, Met þ Cys | 2-5 yr child. In vitro. | ( |”

May combine two claims. The quote only partly states this claim.

For a 60:30:10 mixture of pearl millet (NW 305, blue seeds), mung bean (Vigna radiata L.) and nonfat dry milk, the PDCAAS recalculated using the 1-2 year child reference pattern is 74% (Lys) and using the 3-10 year child reference pattern is 80% (Lys).

“| Pearl millet (NW 305, blue | Flour of decorticated mung | 19•0 | 82•8 (85•6) | Lys | 68 | 74, Lys | 80, Lys | 2-5 yr child. In vivo | (113) |”

• cites [113] sourceNot checked — no full text of the source

May combine two claims.

For raw soyabean meal, the PDCAAS recalculated using the 1-2 year child reference pattern is 88% (Met+Cys) and using the 3-10 year child reference pattern is 96% (Met+Cys).

“| Soyabean | Meal, raw | 36•8 (41•9) | 80•0 | Trp | 80 | 88, Met þ Cys | 96, Met þ Cys | 2-5 yr child. | (8) |”

• cites [8] 8. Millward DJ, Layman DK, Tome ´D, et al. (2008) Protein quality assessment: Impact of expanding understanding of protein and amino acid needs for optimal health. Am J Clin Nutr 87, 1576S -1581S. sourceNot checked — no full text of the source

May combine two claims.

For microwave-cooked pea (var. Nebraska, Egyptian; cooked 15 min in a microwave oven with water), the PDCAAS recalculated using the 1-2 year child reference pattern is 92% (Ile) and using the 3-10 year child reference pattern is 92% (Ile).

“| Pea, var. | Cooked in microwave oven for | 23•1 | 90•9 | Met þ Cys | 72 | 92 Ile | 92 Ile | FAO/WHO | (15) |”

• cites [15] 15. Tavano OL, Da Silva Jr SI, De ´monte A, et al. (2008) Nutritional responses of rats to diets based on chickpea (Cicer arietinum L.) seed meal or its protein fractions. J Agric Food Chem 56, 11006-11010. sourceNot checked — no full text of the source

May combine two claims. The quote only partly states this claim.

For table bread fortified with 8% defatted soyabean meal, the PDCAAS recalculated using the 1-2 year child reference pattern is 53% (Lys) and using the 3-10 year child reference pattern is 57% (Lys).

“| Table bread fortified with | Bread dried at 508C for | 15•8 | 87•4 (84•9) | Lys | 47 | 53, Lys | 57, Lys | 2-5 yr child. In vivo | (103) g |”

• cites [103] 103. Anyango JO, de Kock HL & Taylor JRN (2011) Impact of cowpea addition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum. Food Chem 124, 775 -780. 103 sourceNot checked — no full text of the source

May combine two claims. The quote only partly states this claim.

For soyabean protein isolate, the PDCAAS recalculated using the 1-2 year child reference pattern is 97% (Met+Cys) and using the 3-10 year child reference pattern is 105% (Met+Cys).

“| Soyabean | Protein isolate | 75•6 (81•9) | 96•0 | Lys, Met þ | 100 (101 | 97, Met þ Cys | 105, Met þ Cys | 2-5 yr child. | (8) |”

• cites [8] 8. Millward DJ, Layman DK, Tome ´D, et al. (2008) Protein quality assessment: Impact of expanding understanding of protein and amino acid needs for optimal health. Am J Clin Nutr 87, 1576S -1581S. sourceNot checked — no full text of the source

May combine two claims. The quote only partly states this claim.

For defatted peanut flour (Arachis hypogaea L. cv. VA-81-B, second entry), the PDCAAS recalculated using the 1-2 year child reference pattern is 32% (Thr) and using the 3-10 year child reference pattern is 34% (Thr).

“| Peanut (Arachis | Defatted flour | 24•9 | 87•2 | Thr | 30 | 32, Thr | 34, Thr | 2-5 yr child. | (111) |”

• cites [111]Not checked — no full text of the source

May combine two claims. The quote only partly states this claim.

For raw flour of sorghum (cv. orbit) plus cowpea (70:30 w/w), the PDCAAS recalculated using the 1-2 year child reference pattern is 57% and using the 3-10 year child reference pattern is 62% (Lys).

“| Sorghum (cv. orbit) 1 | Flour, raw | 11•9 (13•2 | 85•8 | (assumed | 57 | 57 | 62 (Lys) | 1-2 yr child. In vitro. | (102) e |”

• cites [102] 102. Hu Y, Li M, Piao J, et al. (2010) Nutritional evaluation of genetically modified rice expressing human lactoferrin gene. J Cereal Sci 52, 350 -355. 102. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S1 (asserted), S3 (load-bearing), S4 (based). May combine two claims.

For cooked 'Uji' fermented thin porridge made from sorghum (cv. NS 5511), chickpea flour and water, the PDCAAS recalculated using the 1-2 year child reference pattern is 35% and using the 3-10 year child reference pattern is 38% (Lys).

“|”

• cites [102] 102. Hu Y, Li M, Piao J, et al. (2010) Nutritional evaluation of genetically modified rice expressing human lactoferrin gene. J Cereal Sci 52, 350 -355. 102. sourceNot checked — no full text of the source

May combine two claims.

For a 60:40 mixture of cooking banana fruit and bambara (groundnut) seeds, the PDCAAS recalculated using the 1-2 year child reference pattern is 16% (Val) and using the 3-10 year child reference pattern is 17% (Val).

“| Cooking banana fruit and | Banana, oven dried (608C, | (not | 58•1 | (Val) | (16) | 16, Val | 17, Val | In vivo (rat). Trp nd. | (112) |”

• cites [112] sourceNot checked — no full text of the source

May combine two claims. The quote only partly states this claim.

For roasted peanut (roasted 30 min at 140°C in an electric oven), the PDCAAS recalculated using the 1-2 year child reference pattern is 65% (Lys) and using the 3-10 year child reference pattern is 70% (Lys).

“| Peanut | Roasted in electric oven for | 32•6 | 91•8 | Lys | 70 | 65, Lys | 70, Lys | WHO/FAO/UNU | (108) |”

• cites [108] sourceNot checked — no full text of the source

May combine two claims. The quote only partly states this claim.

For defatted peanut flour (Arachis hypogaea L. cv. Ranferi Diaz), the PDCAAS recalculated using the 1-2 year child reference pattern is 41% (Thr) and using the 3-10 year child reference pattern is 45% (Thr).

“| Peanut (Arachis | Defatted flour | 26•6 | 87•1 | Thr | 30 | 41, Thr | 45, Thr | 2-5 yr child. | (111) bb |”

• cites [111]Not checked — no full text of the source

May combine two claims. The quote only partly states this claim.

For a 60:30:10 mixture of finger millet (Indaf, brick red seeds), mung bean (Vigna radiata L.) flour and nonfat dry milk, the PDCAAS recalculated using the 1-2 year child reference pattern is 69% (Met+Cys) and using the 3-10 year child reference pattern is 75% (Met+Cys).

“| Finger millet (Indaf, brick | Flour of decorticated mung | 13•1 | 79•6 (72•1) | Lys | 69 | 69, Met þ Cys | 75, Met þ Cys | 2-5 yr child. In vivo | (113) |”

• cites [113] sourceNot checked — no full text of the source

May combine two claims.

In untreated flour, the first and second limiting indispensable amino acids were Lys (0.72) and Trp (0.73).

“First and second limiting IAAs in the untreated flour were Lys (0•72) and Trp (0•73), but this changed after fermentation to Trp (0•84) and Lys (0•98), respectively.”

Probably not a substantial claim: may not pass S1 (asserted), S3 (load-bearing), S4 (based). May combine two claims.

For cooked, freeze-dried 'Injera' fermented flat bread made from sorghum (cv. orbit), chickpea flour, dried baker's yeast and sugar, the PDCAAS recalculated using the 1-2 year child reference pattern is 60% (assumed Lys) and using the 3-10 year child reference pattern is 65% (Lys).

“|”

• cites [102] 102. Hu Y, Li M, Piao J, et al. (2010) Nutritional evaluation of genetically modified rice expressing human lactoferrin gene. J Cereal Sci 52, 350 -355. 102. sourceNot checked — no full text of the source

May combine two claims.

For a cooked, germinated bean and rice mixture (53% bean protein, 47% rice protein), the PDCAAS recalculated using the 1-2 year child reference pattern is 81% (Ile) and using the 3-10 year child reference pattern is 81% (Ile).

“| Bean and rice, 53 % bean | Cooked, germinated bean | 19•6 | 91•0 | Ile and Trp | 51 | 81, Ile | 81, Ile | FAO/WHO/UNU | (17, 110) |”

• cites [17] 17. Abu EG, Ahmed Y & Abdalla Abdelsamad A (2007) Effect of domestic processing methods on chemical composition, in vitro digestibility of protein and starch and functional properties of Bambara groundnut (Voandzeia subterra- nea). Seed Res J Agric Biol Sci 3, 1, 24-34.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [110] sourceNot checked — no full text of the source

May combine two claims.

For canned herring in tomato sauce, the PDCAAS recalculated using the 1-2 year child reference pattern is 110% (Leu) and using the 3-10 year child reference pattern is 114% (Leu).

“| Herring in tomato sauce | canned | 12•0 | 90•6 | Phe þ Tyr | 105 | 110, Leu | 114, Leu | 2-5 yr child. In vitro. | (105) |”

• cites [105] 105. Negra ˜o CC, Mizubuti IY, Morita MC, et al. (2005) Biological evaluation of mechanically deboned chicken meat protein quality. Food Chem 90, 579 -583. 105. Usydus Z, Szlinder-Richert J & Adamczyk M (2009) Protein quality and amino acid profiles of fish products available in Poland. Food Chem 112, 139 -145. 106. Jørgensen H, Brandt K & Lauridsen C (2008) Year rather than farming system influences protein utilization and energy value of vegetables when measured in a rat model. Nutr Res 28, 866 -878. 107.Not checked — no full text of the source

Probably not a substantial claim: may not pass S1 (asserted), S3 (load-bearing), S4 (based). May combine two claims.

For cooked, freeze-dried 'Injera' fermented flat bread made from sorghum (cv. NS 5511), chickpea flour, dried baker's yeast and sugar, the PDCAAS recalculated using the 1-2 year child reference pattern is 41% (assumed Lys) and using the 3-10 year child reference pattern is 44% (Lys).

“|”

• cites [102] 102. Hu Y, Li M, Piao J, et al. (2010) Nutritional evaluation of genetically modified rice expressing human lactoferrin gene. J Cereal Sci 52, 350 -355. 102. sourceNot checked — no full text of the source

May combine two claims. The quote only partly states this claim.

For textured soyabean protein (ground to meal), the PDCAAS recalculated using the 1-2 year child reference pattern is 62% (Met+Cys) and using the 3-10 year child reference pattern is 67% (Met+Cys).

“| Soyabean | Textured soyabean protein. | 53•3 | 86•4 | Met þ Cys | 65 | 62, Met þ Cys | 67, Met þ Cys | 2-5 yr child. |”

May combine two claims.

Food processing can sometimes reduce amino acid bioavailability; Lys that has undergone Maillard reactions during heat processing can be digested and partially absorbed but cannot be utilized for protein synthesis.

“Food processing can sometimes reduce the bioavailability of AA.One common example is Lys which has undergone Maillard reactions with reducing sugars or other aldehyde compounds during heat processing such as in heated skim milk powder (9) : although it can be digested and partially absorbed by the body, it cannot be utilized for protein synthesis.”

• cites [9] 9. Sarwar G (1997) The protein digestibility-corrected amino acid score method overestimates quality of proteins containing antinutritional factors and of poorly digestible proteins supplemented with limiting amino acids in rats. J Nutr 127, 758 -764. sourceNot checked — no full text of the source

May combine two claims.

There is no direct method for measuring amino acid bioavailability; it is generally estimated using in-vivo digestibility or slope-ratio assays relative to a reference protein.

“There is no direct method for measuring bioavailability and it is, therefore, generally estimated using measures of in-vivo digestibility or determined using sloperatio assays, which give the bioavailability relative to a reference protein (10) .”

• cites [10] 10. Gilani GS & Sepehr E (2003) Protein digestibility and quality in products containing antinutritional factors are adversely affected by old age in rats. J Nutr 133, 220 -225. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing).

The 2007 report of the FAO/WHO/UNU Expert Consultation on protein and AA requirements in human nutrition highlighted several aspects of protein quality that still required consideration.

“The 2007 report of the FAO/WHO/UNU Expert Consultation on protein and AA requirements in human nutrition (6) highlighted several aspects of protein quality that still required consideration.”

• cites [6] 6. FAO/WHO Expert Consultation (1991) Protein Quality Evaluation Report of the Joint FAO/WHO Expert Consul- tation held in Bethseda, Md., USA, in 1989. FAO Food and Nutrition Paper 51, Rome.Not checked yet

  Not checked in the free run.

Probably not a substantial claim: may not pass S3 (load-bearing).

In 1989, the Joint FAO/WHO Expert Consultation on Protein Quality Evaluation recommended the PDCAAS method for evaluating protein quality.

“the Joint FAO/WHO Expert Consultation on Protein Quality Evaluation (5) recommended the use of the Protein Digestibility Corrected Amino Acid Score (PDCAAS) method for protein quality evaluation.”

• cites [5] 5. FAO/WHO/UNU Expert Consultation (1985) Energy and Protein Requirements. WHO Technical Report Series 724, Geneva.Not checked yet

  Not checked in the free run.

Probably not a substantial claim: may not pass S3 (load-bearing).

Phosphorus bioavailability increased as a result of fermentation of boiled rice.

“The fermented rice was enriched in B group vitamins (B1, B2, and B6) synthesized by the yeast and phosphorus bioavailability also increased as result of fermentation.”

• cites [45] 45. Angulo-Bejarano PI, Verdugo-Montoya NM, Cuevas-Rodrı ´guez EO, et al. (2008) Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochem- ical properties. Food Chem 106, 106 -112. sourceNot checked — no full text of the source

May combine two claims.

Proximate composition of extruded products from corn and lima bean flour blends showed increased protein and ash contents and decreased fat levels.

“Proximate composition of extruded products from corn (Zea mays) and lima bean (Phaseolus lunatus) flour blends showed increased protein and ash contents whereas fat levels decreased.”

Probably not a substantial claim: may not pass S3 (load-bearing).

Total sulphur AA (Met+Cys) was the first limiting IAA in proteins from untreated chickpea with an IAA score of 0.87.

“Total sulphur AA (Met þ Cys) was the first limiting IAA in proteins from untreated chickpea with an IAA score of 0•87.”

• cites [44] 44. Cuevas-Rodrı ´guez EO, Verdugo-Montoya NM, Angulo- Bejarano PI, et al. (2006) Nutritional properties of tempeh flour from quality protein maize (Zea mays L.). LWT - Food Sci Technol 39, 1072 -1079.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

Essential AA content of untreated chickpea was improved by SSF, including levels of Ile, total sulphur AA (Met+Cys), total aromatic AA (Phe+Tyr), and Thr.

“The essential AA content of untreated chickpea was improved by the SSF process including levels of Ile, total sulphur AA (Met þ Cys), total aromatic AA (Phe þ Tyr), and Thr.”

• cites [44] 44. Cuevas-Rodrı ´guez EO, Verdugo-Montoya NM, Angulo- Bejarano PI, et al. (2006) Nutritional properties of tempeh flour from quality protein maize (Zea mays L.). LWT - Food Sci Technol 39, 1072 -1079.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

SSF increased His, Ile, Leu, Lys and Trp in maize by 0.8, 0.5, 1.5, 1.5 and 0.12 g/100 g protein, respectively.

“His, Ile, Leu, Lys and Trp increased by 0•8, 0•5, 1•5, 1•5 and 0•12 g/100 g protein, respectively.”

• cites [43] 43. Bhat R & Sridhar KR (2008) Nutritional quality evaluation of electron beam-irradiated lotus (Nelumbo nucifera) seeds. Food Chem 107, 174 -184.Not checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing).

Fermented rice was enriched in B group vitamins (B1, B2, and B6) synthesized by the yeast.

“The fermented rice was enriched in B group vitamins (B1, B2, and B6) synthesized by the yeast and phosphorus bioavailability also increased as result of fermentation.”

• cites [45] 45. Angulo-Bejarano PI, Verdugo-Montoya NM, Cuevas-Rodrı ´guez EO, et al. (2008) Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochem- ical properties. Food Chem 106, 106 -112. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing).

For both raw and extruded bovine rumen proteins, PDCAAS values were excellent (100%).

“In this particular example, for both raw and extruded proteins, PDCAAS values were, however, excellent (100 %) and animal growth profiles using raw and extruded rumen were also found to be comparable.”

• cites [41] 41. Pe ´rez-Navarrete C, Betancur-Ancona D, Casotto M, et al. (2007) Effect of extrusion on protein and starch bioavail- ability in corn and lima bean flour blends. [Efecto de la extrusio ´n sobre la biodisponibilidad de proteı ´na y almido ´n en mezclas de harinas de maı ´z y frijol lima]. Archivos Latinoamericanos De Nutricion 57, 278 -286.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

Fermentation promoted an increase of 39.6% in protein digestibility of sorghum proteins and an increase in protein extractability.

“Fermentation also promoted an increase of 39•6 % in the protein digestibility of sorghum proteins and an increase in protein extractability (19) .”

• cites [19] 19. Jirapa P, Normah H, Zamaliah MM, et al. (2001) Nutritional quality of germinated cowpea flour (Vigna unguiculata) and its application in home prepared powdered weaning foods. Plant Foods Human Nutr 56, 203-216. sourceNot checked — no full text of the source

Classified as probably not a substantial claim. May combine two claims.

Protein quality of foods is affected by methods used in food preparation and processing and by the presence of bioactive compounds.

“Protein quality of foods is affected by methods used in food preparation and processing and the presence of bioactive compounds.”

May combine two claims.

Phytic acid levels did not change much by SDC treatment but significantly decreased from 2.1 to 1.4 g/100 g d.b after fermentation of common beans.

“Phytic acid levels did not change much by the SDC treatment but significantly decreased from 2•1 to 1•4 g/100 g d.b after fermentation.”

• cites [46] 46. Nicolau AL, Georgescu LA, Segal R (2009) The impact of bioprocessing on rice nutritional quality. Paper presented at the 5th International Technical Symposium on Food Pro- cessing, Monitoring Technology in Bioprocesses and Food Quality Management 236 -243.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

Probably not a substantial claim: may not pass S3 (load-bearing).

Un-truncated PDCAAS of bovine rumen protein decreased from 125 to 116% after extrusion.

“Un-truncated protein digestibility-corrected amino acid scores decreased from 125 to 116 % after extrusion.”

• cites [41] 41. Pe ´rez-Navarrete C, Betancur-Ancona D, Casotto M, et al. (2007) Effect of extrusion on protein and starch bioavail- ability in corn and lima bean flour blends. [Efecto de la extrusio ´n sobre la biodisponibilidad de proteı ´na y almido ´n en mezclas de harinas de maı ´z y frijol lima]. Archivos Latinoamericanos De Nutricion 57, 278 -286.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

Decrease in IVPD of lotus seeds was dose dependent (values at 0, 2.5, 5, 7.5, 10, 15, 30 kGy) and statistically significant only at 30 kGy.

“The decrease in IVPD was dose dependent: (irradiation dose kGy: IVPD % 0:43, 2•5:41, 5:40, 7•5:40, 10:40, 15:41 and 30:24) and was found to be statistically significant only at 30 kGy.”

• cites [42] 42. Silva ACCE, Cruz RJD & Are ˆas JAG (2010) Influence of ther- moplastic extrusion on the nutritive value of bovine rumen protein. Meat Sci 84, 409 -412.Not checked yet

  Not checked in the free run.

May combine two claims.

Trypsin inhibitor units decreased from 120,000-130,000 in raw common beans to 61,090-65,000 after soaking/dehulling/cooking to 250-900 after fermentation.

“Trypsin inhibitor units (TIU/g d.b) decreased from 120,000 -130,000 in raw beans to 61,090 -65,000 after soaking/dehulling/cooking (SDC) to 250 -900 after fermentation.”

• cites [46] 46. Nicolau AL, Georgescu LA, Segal R (2009) The impact of bioprocessing on rice nutritional quality. Paper presented at the 5th International Technical Symposium on Food Pro- cessing, Monitoring Technology in Bioprocesses and Food Quality Management 236 -243.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

After extrusion of bovine rumen protein, the limiting amino acid changed but amino acid scores remained similar (1.28 Leu for raw, 1.25 Met+Cys for extruded).

“The limiting amino acid also changed after extrusion but scores remained similar (i.e., 1•28 (Leu) for raw bovine rumen and 1•25 (Met þ Cys) for the extruded sample).”

• cites [41] 41. Pe ´rez-Navarrete C, Betancur-Ancona D, Casotto M, et al. (2007) Effect of extrusion on protein and starch bioavail- ability in corn and lima bean flour blends. [Efecto de la extrusio ´n sobre la biodisponibilidad de proteı ´na y almido ´n en mezclas de harinas de maı ´z y frijol lima]. Archivos Latinoamericanos De Nutricion 57, 278 -286.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

Probably not a substantial claim: may not pass S3 (load-bearing).

Some AA levels, notably Val, decreased after SSF of maize.

“Some AA levels, notably Val, however decreased”

• cites [43] 43. Bhat R & Sridhar KR (2008) Nutritional quality evaluation of electron beam-irradiated lotus (Nelumbo nucifera) seeds. Food Chem 107, 174 -184.Not checked — no full text of the source

May combine two claims.

Soluble solids, total and soluble proteins, soluble carbohydrates and pH of both fresh and hardened common bean samples increased after fermentation whereas fat and fibre content decreased.

“Soluble solids, total and soluble proteins, soluble carbohydrates and pH of both bean samples increased after fermentation whereas fat and fibre content decreased.”

• cites [46] 46. Nicolau AL, Georgescu LA, Segal R (2009) The impact of bioprocessing on rice nutritional quality. Paper presented at the 5th International Technical Symposium on Food Pro- cessing, Monitoring Technology in Bioprocesses and Food Quality Management 236 -243.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

Proteins from unfermented and fermented chickpea flours had IVPD of 72% and 83%, respectively.

“Proteins from unfermented and fermented flours had IVPD of 72 % and 83 %, respectively.”

• cites [44] 44. Cuevas-Rodrı ´guez EO, Verdugo-Montoya NM, Angulo- Bejarano PI, et al. (2006) Nutritional properties of tempeh flour from quality protein maize (Zea mays L.). LWT - Food Sci Technol 39, 1072 -1079.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

Probably not a substantial claim: may not pass S3 (load-bearing).

Fermentation provides a technological alternative for improving the nutritional value of a great variety of legumes and cereals while maintaining acceptable sensory properties.

“Fermentation provides a technological alternative for improving the nutritional value of a great variety of legumes and cereals while maintaining acceptable sensory properties (43) .”

• cites [43] 43. Bhat R & Sridhar KR (2008) Nutritional quality evaluation of electron beam-irradiated lotus (Nelumbo nucifera) seeds. Food Chem 107, 174 -184.Not checked — no full text of the source

May combine two claims.

Spray-drying under conditions usually used for ordinary milk gave a considerable reduction in protein quality, caused mainly or entirely by loss of biologically available Lys.

“spray-drying under conditions usually used for ordinary milk gave a considerable reduction in protein quality, caused mainly or entirely by loss of biologically available Lys (34) .”

• cites [34] 34. Evans E, Carruthers SC & Witty R (1979) Effects of cooking methods on the protein quality of meats as determined using a Tetrahymena pyriformis W GRoWTlj ASSAY. J Food Sci 44, 1678. sourceNot checked — no full text of the source

May combine two claims.

Cooking reduced lectin level in common beans significantly to almost undetectable levels and this value did not change much after fermentation.

“Cooking also reduced the lectin level significantly to almost undetectable levels and as a result this value did not change much after fermentation.”

• cites [46] 46. Nicolau AL, Georgescu LA, Segal R (2009) The impact of bioprocessing on rice nutritional quality. Paper presented at the 5th International Technical Symposium on Food Pro- cessing, Monitoring Technology in Bioprocesses and Food Quality Management 236 -243.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

SSF increased total sulphur AA (Met & Cys) and total aromatic AA (Tyr & Phe) in maize by 0.6 and 3.5 g/100 g protein, respectively.

“Total sulphur AA (Met & Cys) and total aromatic AA (Tyr & Phe) increased by 0•6 and 3•5 g/100 g protein, respectively.”

• cites [43] 43. Bhat R & Sridhar KR (2008) Nutritional quality evaluation of electron beam-irradiated lotus (Nelumbo nucifera) seeds. Food Chem 107, 174 -184.Not checked — no full text of the source

Probably not a substantial claim: may not pass S2 (checkable).

The WHO/FAO/UNU 2007 recommendation that the amino acid score for food mixtures should be calculated from the weighted average digestible amino acid content is valid.

“The WHO/FAO/UNU 2007 report recommended that the composition and amino acid score of the absorbed available AA in a mixture will reflect the relative digestibility of the individual food protein constituents, thus the amino acid score for food mixtures should be calculated from the weighted average digestible amino acid content.This is valid.”

Classified as probably not a substantial claim. May combine two claims.

Although faecal digestibility is probably the most appropriate measure of overall nitrogen digestibility, it is unlikely to be a true measure of amino acid digestibility.

“As pointed out by the WHO/FAO/UNU 2007 report, although faecal digestibility is probably the most appropriate measure of overall nitrogen digestibility, it is unlikely to be a true measure of amino acid digestibility.”

Probably not a substantial claim: may not pass S3 (load-bearing).

Phytic acid may reduce the bioavailability of toxic heavy metals such as cadmium and lead.

“Phytic acid may also be beneficial by reducing the bioavailability of toxic heavy metals such as cadmium and lead, and reducing excessive oxidation activity of iron and copper through chelation (66) .”

• cites [66] 66. Shamsuddin AM (2002) Anti-cancer function of phytic acid. Int J Food Sci Technol 37, 769-782. sourceNot checked — no full text of the source

May combine two claims.

IP6 reduced cell proliferation and increased differentiation of malignant cells, sometimes resulting in reversion to the normal phenotype.

“IP 6 reduced cell proliferation and increased differentiation of malignant cells resulting sometimes in reversion to the normal phenotype.”

• cites [65] 65. Riedl KM & Hagerman AE (2001) Tannin-protein complex as radical scavengers and radical sinks. J Agric Food Chem 49, 4917 -4923. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing).

Tannins have antimicrobial properties.

“Tannins also have antimicrobial properties.”

May combine two claims.

Boiling, fermentation, germination and roasting reduced TIA of seed flours by specified percentages for breadnut, cashew nut, and pumpkin.

“Boiling, fermentation, germination and roasting reduced TIA of the seed flours by 20•4, 88•7, 0•9 and 26•8 % (breadnut); 57•1, 67•1, 34•5, and 58•7 % (cashew nut); 100, 100, 94 and 100 % (pumpkin), respectively.”

• cites [47] 47. Paredes-Lo ´pez O & Harry GI (1989) Changes in Selected Chemical and Antinutritional Components during Tempeh Preparation Using Fresh and Hardened Common Beans. J Food Sci 54, 968 -970.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

Probably not a substantial claim: may not pass S3 (load-bearing).

A concern with the example provided in the WHO/FAO/UNU 2007 report is that digestibility could be construed to have been used twice not once in calculating the PDCAAS.

“However, a concern with the example provided in the WHO/FAO/UNU 2007 report is that digestibility could be construed to have been used “twice” not “once” in calculating the PDCAAS (first in calculating available protein, and then secondly to calculate the PDCAAS).”

Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based). May combine two claims.

Infants and children have need for positive nitrogen balance to sustain growth whereas adults need nitrogen equilibrium to maintain health.

“Infants and children have need for positive nitrogen balance to sustain growth whereas adults need nitrogen equilibrium to maintain health.”

May combine two claims.

The magnitude of the effect of antinutritional components on digestibility varied by protein type as well as by processing treatment when the same protein source was subjected to different treatments, which suggests both protein and processing effects.

“The magnitude of the effect varied by protein type as well by processing treatment when the same protein source was subjected to different treatments, which suggests both protein and processing effects.”

Probably not a substantial claim: may not pass S4 (based). May combine two claims.

Processing, matrix and presence of bioactives can influence protein extraction, AA recovery, AAS, the first limiting amino acid and AA digestibility.

“Furthermore, as processing, matrix and the presence of bioactives can influence protein extraction, AA recovery, AAS, the first limiting amino acid and AA digestibility, it is important that these be taken into consideration in the evaluation of protein quality and in establishing labelling guidelines.”

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Fermentation was the most effective processing method to reduce phytic acid and trypsin inhibitor activity in mature seeds of breadnut, cashew nut and fluted pumpkin, whereas boiling was most effective in reducing tannin content.

“More recently, Fagbemi et al. (47) also found fermentation to be the most effective processing method to reduce phytic acid and trypsin inhibitor activity in mature seeds of breadnut, cashew nut and fluted pumpkin, whereas boiling was most effective in reducing tannin content.”

• cites [47] 47. Paredes-Lo ´pez O & Harry GI (1989) Changes in Selected Chemical and Antinutritional Components during Tempeh Preparation Using Fresh and Hardened Common Beans. J Food Sci 54, 968 -970.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Digestibility measurements at the ileal level may provide a better measure of amino acid digestibility, however this may pose significant challenges for many researchers.

“Digestibility measurements at the ileal level may provide a better measure of amino acid digestibility, however this may pose significant challenges for many researchers.”

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Formation of tannin-protein complexes have shown antioxidant properties acting as potent radical cation scavengers which could make them radical sinks in the gastrointestinal tract.

“Formation of tannin-protein complexes, as an example, have shown antioxidant properties acting as potent radical cation scavengers which could make them radical sinks in the gastrointestinal tract (64) .”

• cites [64] 64. Carias D, Cioccia AM & Hevia P (1995) Agreement between animal and vegetable protein digestibility measured in vivo and in vitro and its effect on the chemical score. Arch Lati- noam Nutr 45, 111-116.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Boiled samples had the highest IVPD followed by fermented samples.

“Boiled samples had the highest IVPD (most digestible) followed by the fermented samples.”

• cites [47] 47. Paredes-Lo ´pez O & Harry GI (1989) Changes in Selected Chemical and Antinutritional Components during Tempeh Preparation Using Fresh and Hardened Common Beans. J Food Sci 54, 968 -970.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Kunitz trypsin inhibitors and Bowman-Birk inhibitors isolated from legumes have been shown to function as therapeutic agents against digestive system cancer and in ulceratitis prevention.

“Kunitz trypsin inhibitors and Bowman-Birk inhibitors isolated from legumes have been shown to function as therapeutic agents against digestive system cancer and in ulceratitis prevention, and may contain antiinflammatory activity and anti-viral activity (67) .”

• cites [67] 67. Campos-Vega R, Loarca-Pina G & Oomah BD (2010) Minor components of pulses and their potential impact on human health. Food Res Int 43, 461-482. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing).

In vivo and in vitro experiments have demonstrated marked anticancer (preventive and therapeutic) effects of inositol hexaphosphate (IP6, phytic acid).

“In vivo and in vitro experiments have demonstrated marked anticancer (preventive as well as therapeutic) effects of inositol hexaphosphate (IP 6 , phytic acid) (65) .”

• cites [65] 65. Riedl KM & Hagerman AE (2001) Tannin-protein complex as radical scavengers and radical sinks. J Agric Food Chem 49, 4917 -4923. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Kunitz trypsin inhibitors and Bowman-Birk inhibitors isolated from legumes may contain antiinflammatory activity and anti-viral activity.

“Kunitz trypsin inhibitors and Bowman-Birk inhibitors isolated from legumes have been shown to function as therapeutic agents against digestive system cancer and in ulceratitis prevention, and may contain antiinflammatory activity and anti-viral activity (67) .”

• cites [67] 67. Campos-Vega R, Loarca-Pina G & Oomah BD (2010) Minor components of pulses and their potential impact on human health. Food Res Int 43, 461-482. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Various mechanisms for tannin antimicrobial activity have been suggested, including inhibition of extracellular microbial enzymes, deprivation of substrates required for microbial growth, or direct action on microbial metabolism through inhibition of oxidative phosphorylation.

“Various mechanisms for the tannin antimicrobial activity have been suggested, including inhibition of extracellular microbial enzymes, deprivation of substrates required for microbial growth, or direct action on microbial metabolism through the inhibition of oxidative phosphorylation (26) .”

• cites [26] 26. Duodu KG, Taylor JRN, Belton PS, et al. (2003) Factors affecting sorghum protein digestibility. J Cereal Sci 38, 117-131. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing).

RDI is set at 1.96 times the standard deviations above the estimated average requirement to meet nutrient requirements of nearly all (97-98%) healthy individuals in a particular life stage and gender group.

“It is important to note that the recommended dietary intake (RDI) is set at 1•96 times the standard deviations (SD) above the estimated average requirement (i.e., when requirement for the nutrient is symmetrically distributed) in order to meet the nutrient requirements of nearly all (97 -98 %) healthy individuals in a particular life stage and gender group.”

Probably not a substantial claim: may not pass S2 (checkable), S3 (load-bearing), S4 (based). May combine two claims.

Significant progress has been made in the last half century in defining protein quality and establishing appropriate levels of intake to support growth and maintain health.

“Significant progress has been made in the last half century in defining protein quality and establishing appropriate levels of intake to support growth and maintain health.”

Probably not a substantial claim: may not pass S4 (based). May combine two claims.

From a biological and practical perspective, AA released after digestion of a given amount of protein will be based on the total amount of AA initially present in the protein and not on a truncated amount, thus the FAO/WHO 1991 recommendation to truncate the PDCAAS score rather than the AA score seems valid.

“From a biological and practical perspective, AA released after digestion of a given amount of protein will be based on the total amount of AA initially present in the protein and not on a truncated amount, thus the FAO/WHO 1991 recommendation to truncate the PDCAAS score rather than the AA score seems valid.”

May combine two claims.

All methods were in agreement for highly digestible proteins but less so for proteins with digestibilities below 85%.

“All methods were in agreement for highly digestible proteins but less so for proteins with digestibilities below 85 %.”

• cites [63] 63. Marletta L, Carbonara M & Carnovale E (1992) In vitro pro- tein and sulphur amino acid availability as a measure of bean protein quality. J Sci Food Agric 59, 497-504. sourceNot checked — no full text of the source

May combine two claims.

The pH of a protein suspension immediately after 10 min digestion with the multienzyme solution at 37°C, or after an additional 10 min incubation with microbial protease at 55°C, was highly correlated with the in vivo apparent faecal digestibility of rats (0.90 with standard error of estimate 2.23 for the first study).

“The pH of a protein suspension immediately after 10 min digestion with the multienzyme solution at 378C (55) , or after an additional l0 min incubation with microbial protease at 558C (56) was highly correlated with the in vivo apparent faecal digestibility of rats (0•90 with a standard error of estimate of 2•23 for the first study).”

• cites [55] 55. American Dietetic Association (ADA) (2003) Position of the American Dietetic Association and Dietitians of Canada: Vegetarian diets. J Amer Diet Assoc 103, 748-765.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [56] 56. Hsu HW, Vavak DL, Satterlee LD, et al. (1977) A multien- zyme technique for estimating protein digestibility. J Food Sci 42, 1269 -1273. sourceNot checked — no full text of the source

May combine two claims.

The results suggest that Rhizopus oligosporus used for fermentation was capable of hydrolyzing the trypsin inhibitor and phytic acid of the substrate, which may explain improvements in protein quality in previous studies.

“The results suggest that the Rhyzopus oligosporus used for fermentation was capable of hydrolyzing the trypsin inhibitor and phytic acid of the substrate which may explain the improvements in protein quality in the previous studies reported above.”

• cites [46] 46. Nicolau AL, Georgescu LA, Segal R (2009) The impact of bioprocessing on rice nutritional quality. Paper presented at the 5th International Technical Symposium on Food Pro- cessing, Monitoring Technology in Bioprocesses and Food Quality Management 236 -243.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

Probably not a substantial claim: may not pass S3 (load-bearing).

Phytic acid may reduce excessive oxidation activity of iron and copper through chelation.

“Phytic acid may also be beneficial by reducing the bioavailability of toxic heavy metals such as cadmium and lead, and reducing excessive oxidation activity of iron and copper through chelation (66) .”

• cites [66] 66. Shamsuddin AM (2002) Anti-cancer function of phytic acid. Int J Food Sci Technol 37, 769-782. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

No statistically significant increase in either TPD or PDCAAS values was found upon fermentation of black bean products.

“Interestingly, not all authors have observed increases in nutritional quality after fermentation.Kannan et al. (17) found no statistically significant increase in either TPD or PDCAAS values upon fermentation of black bean products.”

• cites [17] 17. Abu EG, Ahmed Y & Abdalla Abdelsamad A (2007) Effect of domestic processing methods on chemical composition, in vitro digestibility of protein and starch and functional properties of Bambara groundnut (Voandzeia subterra- nea). Seed Res J Agric Biol Sci 3, 1, 24-34.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

Disease risks associated with over consumption of protein and potential differences in effects of different proteins in stimulating disease are poorly understood.

“On the other hand, disease risks associated with over consumption of protein and potential differences in effects of different proteins in stimulating disease is poorly understood and requires further research (82) .”

• cites [82] 82. Katsanos CS, Kobayashi H, Sheffield-Moore M, et al. (2006) A high proportion of leucine is required for optimal stimu- lation of the rate of muscle protein synthesis by essential amino acids in the elderly. Am J Physiol Endocrinol Metab 291, E381 -E386. sourceNot checked — no full text of the source