Table 4.
In vitro protein and starch digestibility and nutritional indexes of pasta containing fermented and native brewers’ spent grain: BSG-p, pasta containing native brewers’ spent grain (15% wt/wt in replacement of semolina); fBSG-p, pasta containing fermented brewers’ spent grain (15% wt/wt in replacement of semolina); W-p, pasta made with durum wheat semolina.
| BSG-p | fBSG-p | W-p | |
|---|---|---|---|
| Nutritional indexes | |||
| In Vitro Protein Digestibility (IVPD) % | 78.65 ± 1.03 b | 88.52 ± 0.05 a | 76.22 ± 1.01 b |
| Chemical scores (%) | |||
| Histidine | 40.6 ± 1.1 b | 43.4 ± 0.7 a | 38.8 ± 1.0 b |
| Isoleucine | 55.4 ± 1.4 b | 58.7 ± 1.4 a | 39.9 ± 0.5 c |
| Leucine | 77.1 ± 2.9 b | 83.1 ± 3.4 a | 61.3 ± 1.5 c |
| Lysine | 23.8 ± 0.7 b | 28.6 ± 0.3 a | 21.4 ± 0.5 c |
| Cysteine | 55.7 ± 0.2 c | 63.6 ± 0.1 b | 73.7 ± 0.6 a |
| Methionine | 48.01 ±1.5 a | 51.5 ± 1.0 a | 51.0 ± 1.0 a |
| Phenylalanine + Tyrosine | 82.5 ± 2.8 b | 86.1 ± 3.1 a | 78.8 ± 1.8 c |
| Threonine | 27.2 ± 1.1 b | 31.5 ± 0.9 a | 33.3 ± 1.1 a |
| Valine | 41.3 ± 2.6 b | 44.8 ± 0.2 a | 45.8 ± 1.2 a |
| Tryptophan | 42.4 ± 3.1 b | 46.2 ± 0.7 a | 42.1 ± 0.2 b |
| Sequence of limiting EAA | |||
| Lysine | Lysine | Lysine | |
| Threonine | Threonine | Threonine | |
| Histidine | Histidine | Histidine | |
| Essential Amino Acid Index (EAAI) | 45.7 ± 1.1 b | 50.3 ± 0.8 a | 45.2 ± 0.7 b |
| Biological Value (BV) | 38.1 ± 0.5 b | 43.1 ± 0.2 a | 37.5 ± 0.1 b |
| Protein Efficiency Ratio (PER) | 32.7 ± 0.4 a | 32.7 ± 0.7 a | 32.7 ± 0.5 a |
| Nutritional Index (NI) | 1.3 ± 0.1 b | 2.5 ± 0.1 a | 1.3± 0.1 b |
| Hydrolysis Index (HI) | 63.46 ± 1.99 b | 58.86 ± 1.25 c | 68.65 ± 1.47 a |
| Predicted Glycemic Index (pGI) | 74.55 ± 1.10 b | 72.02 ± 0.68 c | 77.35 ± 0.81 a |
The data are the means of three independent experiments ± standard deviations (n = 3). a–c Values in the same row with different superscript letters differ significantly (p < 0.05).