The effect of barrel temperature (120 and 150 ℃, held constant in zones 4–6) and feed moisture (20 and 24%) on the protein quality of Kabuli chickpea, sorghum, and maize flours were examined, which included amino acid profile, in vitro protein digestibility and in vitro protein digestibility-corrected amino acid score (IV-PDCAAS). It was found that the limiting amino acid of chickpea changed from threonine to valine after extrusion, whereas both sorghum and maize were limiting in lysine before and after extrusion. The in vitro protein digestibility increased from 77 to 81% for chickpea and 73 to 76% for maize; values for sorghum remained at 74% after extrusion. However, the IV-PDCAAS for the extruded flours generally remained at the same level, 69% for chickpea, 22% for sorghum, and ∼35% for maize. The effect of extrusion temperature, moisture and their interaction was significant on protein quality of sorghum and maize, but in the case of chickpea, only the extrusion temperature was significant. Only chickpea extruded at 150 ℃ (regardless of the moisture) met the protein quality (PDCAAS > 70%) requirement to be used in food assistance products.

中文翻译：

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桶温和饲料水分对预煮喀布尔鹰嘴豆、高粱和玉米粉蛋白质质量的影响

检查了机筒温度（120 和 150 ℃，在 4-6 区保持恒定）和饲料水分（20% 和 24%）对 Kabuli 鹰嘴豆、高粱和玉米粉蛋白质质量的影响，其中包括氨基酸谱、体外蛋白质消化率和体外蛋白质消化率校正氨基酸评分 (IV-PDCAAS)。发现挤压后鹰嘴豆的限制性氨基酸由苏氨酸变为缬氨酸，而高粱和玉米挤压前后的赖氨酸均受到限制。鹰嘴豆的体外蛋白质消化率从 77% 增加到 81%，玉米从 73% 增加到 76%；挤压后高粱的值保持在 74%。然而，挤压面粉的 IV-PDCAAS 通常保持在同一水平，鹰嘴豆为 69%，高粱为 22%，玉米为 35%。挤出温度的影响，水分及其相互作用对高粱和玉米的蛋白质质量有显着影响，但在鹰嘴豆的情况下，只有挤压温度显着。只有在 150 ℃（不考虑水分）下挤出的鹰嘴豆才能满足用于食品辅助产品的蛋白质质量（PDCAAS > 70%）要求。