Enhancing protein quality in breakfast cereals with blends of acha, pigeon pea, and oyster mushrooms

Abstract

This study focuses on enhancing the protein quality in breakfast cereal with acha (Digitaria exilis), pigeon pea (Cajanus cajan), and oyster mushroom (Pleurotus ostreatus). Protein quality, concentration of essential amino acids, amino acid score with reference to whole chicken egg, and FAO/WHO standard were determined. A completely randomized design (CRD) was used for this analysis; the significant difference between means was determined (ANOVA) and separated using the Duncan multiple range test; the significance was accepted at p < 0.05. Four sample formulations were used: 100% acha (control) sample 101, blends of acha, pigeon pea, and oyster mushroom at different proportions of 75:20:5 (sample 102), 70:20:10 (sample 103), and 65:20:15 (sample 104). Protein efficiency ratio (P.E.R.), biological value (B.V.), essential amino acid index (EAAI), and percentage of EAAI (% EAAI) were determined for protein quality. (P.E.R.) values ranged between 2.93 (101), 2.82 % (102), 3.18 % (103) and 3.29 % (104). Essential, non-essential, acidic, neutral, sulfuric, aromatic, and their percentages were determined. For amino acid score, leucine levels showed values from 8.35% (101), 7.910% (102), 8.90 (103), and 9.31% (104) and sample 104 with the highest value and significantly difference (p< 0.05). These findings strongly suggest the potential of these blends to serve as sustainable, healthy dietary alternatives for diabetic people, as they substitute animal proteins, including providing nutrient-dense options such as improved amino acid balance.

Keywords

• Protein quality
• acha
• oyster mushroom
• pigeon pea
• amino acid

References

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