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Digestibility of sulfur containing amino acids among boys fed combinations of faba beans and wheat differing in polyphenolic contents



Digestibility of sulfur containing amino acids among boys fed combinations of faba beans and wheat differing in polyphenolic contents



Nutrition reports international 32(5): 1241-1248



Diets based on whole egg proteins (E), whole (B-Gi) or dehulled faba beans (B-Gi-De) were mixed with wheat bread in a 1:1 ratio with respect to nitrogen. Each of the three diets were fed to 5 boys in a 9-day metabolic study to provide mean values of 125, 169 and 186 mg N/Kg/d respectively. The group on the diet B-Gi consumed on the average 165 mg polyphenols (catechin equivalent) derived from the seed coats of the faba beans. The three diets were over 100% with respect to the minimum daily requirement of sulfur amino acids (FAO.WHO). The results demonstrate significant reduction in the % digestibility of cystine, methionine and total S-amino acids (P less than 0.05) among the study group consuming the B-Gi diets containing polyphenols compared to the other groups. (author)

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Accession: 001336582

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