Beans, protein source

Raw soybeans also maybe used as a supplemental protein source. Dry beans, ie, beans normally harvested in the green / imm a tiire state, fava beans, lupins, field peas, lentils, and other grain legumes are potential supplemental protein sources however, several of these may have deleterious effects, predominantly enzyme inhibition, on the animal. The supply of each is limited (5). 

The mmen is not functional at birth and milk is shunted to the abomasum. One to two weeks after birth, the neonate consumes soHd food if offered. A calf or lamb that is nursing tends to nibble the mother s feed. An alternative method of raising the neonate is to remove it from its mother at a very young age, <1 week. A common example of an early weaning situation is the dairy calf that is removed from the cow soon after birth so that the cow s milk supply might be devoted entirely to production. In this instance, the neonate requires complete dietary supplementation with milk replacer. Sources of milk replacer protein have traditionally included milk protein but may also include soybean proteins, fish protein concentrates, field bean proteins, pea protein concentrates, and yeast protein (4). Information on the digestibiUty of some of these protein sources is available (4). 

Amaranthus Palmeri S. Wats., Palmer amaranth, is a coarse, weedy, drought-resistant, dioecious member of the Amaranthaceae and is related to A. retroflexus L., redroot pigweed, and the ornamentals k. tricolor L., sumner poinsettia, and /. caudatus L., love-lies-bleeding. Palmer amaranth was used by natives of the North American desert as a protein source and cereal to supplement maize and beans. Another member of the same family, A. spinosus L., spiny amaranth, has been reported to exhibit allelopathic activity toward coffee... 

Nutrition research on winged bean has mainly focused upon the tough, mature seed, which is rich in protein and oil. The seeds are occasionally consumed in Indonesia and Papua NewGuinea (59, 60). A survey of 240 winged bean accessions from 16 countries showed that the protein and oil contents range between 20.7-45.9% and 7.2-21.5% respectively (13). Studies on the evaluation of seed flour as an alternative feed source for livestock has only recently begun. The two most commonly used plant protein sources in broiler (chicken) diets to date have been soybean and peanut cake (62). 

Moschini, M., Masoero, F., Prandini, A., Fusconi, G., Morlacchini, M. and Piva, G. (2005) Raw pea (Pisum sativum), raw faba bean (Vicia faba var. minor) and raw lupin (Lupinus albus var. multitalia) as alternative protein sources in broiler diets. Italian Journal of Animal Science 4,59-69. 

The following study illustrates the effect of using complementary proteins. Growing rats were fed diets containing various combinations of rice and bean protein (Figure 8.30). For example, one test diet consisted of 100% rice protein and no bean protein, whereas another diet contained 40% rice protein and 60% bean protein. The PER was determined for each combination. The results demonstrate that the most valuable sources of protein were those containing 50 to 80% rice protein, with the remainder consisting of bean protein. 

Dietary protein sources differ widely in their proportions of the EAA. In general, complete proteins (those containing sufficient quantities of EAA) are of animal origin (e.g., meat, milk, and eggs). Plant proteins often lack one or more EAA. For example, gliadin (wheat protein) has insufficient amounts of lysine, and zein (com protein) is low in both lysine and tryptophan. Because plant proteins differ in their amino acid compositions, plant foods can provide a high-quality source of essential amino acids only if they are eaten in appropriate combinations. One such combination includes beans (low in methionine) and cereal grains (low in lysine). 

Eating a few vegetarian meals each week can provide all the required arrrino acids and simultaneously help reduce the amount of saturated fats in the diet. Many ethnic foods apply the principle of rrrixing protein sources. Mexican foods such as tortillas and refried beans, Cajrm dishes of spicy beans and rice, Indian cuisine of rice and lentils, and even the traditional American peanut butter sandwich are examples of ways to mix foods to provide complete protein. 

Ten amino acids are essential amino acids. We humans must obtain these 10 essential amino acids from our diets because we either cannot synthesize them at all or cannot synthesize tliem in adequate amounts. For example, we must have a dietary source of phenylalanine because we cannot synthesize benzene rings. However, we do not need tyrosine in our diets, because we can synthesize the necessary amounts from phenylalanine. The essential amino acids are denoted by red asterisks ( ) in Table 23.1. Although humans can synthesize arginine, it is needed for growth in greater amounts than can be synthesized. So arginine is an essential amino acid for children, but a nonessential amino acid for adults. Not all proteins contain the same amino acids. Bean protein is deficient in methionine, for example, and wheat protein is deficient in lysine. They are incomplete proteins They contain too little of one or more essential amino acids to support growth. Therefore, a balanced diet must contain proteins from different sources. 

You should eat to boost your serotonin levels, as described above—but with one modification. Given the excessive amounts of dopamine and/or norepinephrine in your brain, you would do well to eat very small amounts of protein, at least until things calm down. Get plenty of healthy carbs and essential fatty acids into your diet, and avoid highly concentrated protein sources, especially meat and seafood. In fact. I d suggest a good old-fashioned vegetarian diet, in which you eat a combination of beans and whole grains as your protein source, at least until you recover. 

Amino acid nutrition, however, is not just an issue for third-world countries. For various reasons people in more affluent societies restrict their diets, and vegetarian and vegan diets may contain insufficient quantities of first class protein. This is for rather similar reasons to the maize problem. Vegetarians often rely heavily on beans for their supply of protein, and beans, like maize, contain large amounts of single storage proteins intended for the young plant. It is risky, therefore to rely too heavily on one kind of bean. Varied sources of protein are essential for health. 

Meeting the requirements of non-ruminants for a balanced supply of essential amino acids requires the use of expensive protein sources, such as fishmeal, or high levels of less well-balanced protein sources such as soya bean meal (see Chapter 13). Economics dictate that the latter option is usually taken, and, in order to meet the requirements for the limiting amino acid, an excess of total protein has to be supplied. This is deaminated and the nitrogen is excreted both processes require energy, and such protein oversupply is wasteful in terms of both protein and energy metabolism. In addition, the excreted nitrogen may be a source of pollution in the environment. 

Pig and poultry diets based on cereals and vegetable protein sources are now routinely supplemented with L-lysine hydrochloride (supplying 780 g lysine/kg), dl-methionine and L-threonine. A diet for a finishing pig, which has to contain 10 g lysine/kg, required a combination of 750 g barley and 250 g soya bean meal/kg, and this mix has a crude protein content of 185 g/kg (see Appendix 2, Table A.2.2.2). With the inclusion of 2 g of lysine hydrochloride, the same lysine content can be achieved with a mix of 808 g barley and 190 g soya bean meal, and the protein content is reduced to 165 g/kg. Such reductions in crude protein content have maintained a balanced supply of amino acids and resulted in improved rates of liveweight gain and food conversion efficiency. It is important that the supplementary acids are not used excessively to satisfy the animal s requirements, since this may bring about an undersupply of other essential amino acids. 

When most people think of proteins, they think of protein sources in their diet such as beef, eggs, poultry, and beans. From a biochemical perspective, however, proteins have a much broader definition. Within living organisms, proteins do much of the work of maintaining life. For example, most of the chemical reactions... 

Method to produce a regenerated protein fibre with improved resistance to aqueous processing by forming insoluble condensation bodies within the fibre. Protein sources cited include casein, soya beans, peanuts, zein, silk waste and fish albumen... 

Complete proteins, which contain all of the essential amino acids, are found in animal products such as eggs, milk, meat, fish, and poultry. However, gelatin and plant proteins such as grains, beans, and nuts are incomplete proteins because they are deficient in one or more of the essential amino acids. Diets that rely on plant foods for protein must contain a variety of protein sources to obtain all the essential amino acids. For example, a diet of rice and beans contains all the essential amino acids because they are complementary proteins. Rice contains the methionine and tryptophan deficient in beans, while beans contain the lysine that is lacking in rice (see Table 18.7). 

A remarkable homogeneity was noted for maize and spinach proteins, studl in this work and for castor bean protein. Isolated by Yamada s group (Table) a value close to 9 kDa was found for the three proteins. Another common feature is the isoelectric point which is hig varying from 8.8 to 10.5 basic PLTP are also present In animal cells However, acidic PLTP have been also ound in one plant tissue (castor bean) and in various animal sources. Ml the basic PLTP from plants are non specific towards phospholipids . The three proteins are able to transfer phosphatidylcholine, phosphatldyllnosltol and phosphatidyl-ethanolamlne in addition, spinach and castor bean proteins transfer respectively phosphatidylglycerol and phosphatldlc acid. 

Cultivation of legumes (fava bean, pea, lupine) can improve soil fertility, reduce supply of nitrogen (N) fertiliser and, due to the tannins presence (Woodward et al, 2001), restrict CH production. In addition, legume grain, in some agricultural condition, such as Mediterranean area, can replace partially or totally soybean in ruminant diets (Cutrignelli et al, 2008). In this study the in vitro fermentation characteristics of six diets for ruminants with fava bean (Vicia faba minor) or solvent extracted (s.e.) soybean as protein sources were studied. 

Manufactured protein fibers, often called azlons, are man-made fibers produced from animal or plant proteins. Examples of protein sources are milk, chicken feathers, soy beans, peanuts, corns, etc. Traditionally, most manufactured protein fibers were made directly from proteins dissolved in solvents. Recent trends in the research and development of manufactured protein fibers include the use of biochemistry to modify the source proteins and the introduction of synthetic polymers such as polyvinyl alcohol and polyacrylonitrile to improve the fiber mechanical properties. Antibacterial agents are often being added during the fiber formation process to provide health benefits to the manufactured protein fibers. As a result, the chemical structure of manufactured protein fibers is becoming more complex. 

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