How different amino acid scoring patterns recommended by FAO/WHO can affect the nutritional quality and protein claims of lentils

Abstract

AbstractAs a nutritious pulse and protein source, lentils play an important role in the plant‐based protein market. Pulses' nutritional quality is influenced by their protein content and amino acid composition. Recommended scoring patterns by FAO/WHO can estimate protein quality for dietary assessment, but different guidelines for protein content in food labeling exist in North America. This study determined the in vitro protein digestibility (IVPD) and amino acid score (AAS) for the protein quality assessment of lentils. The impact of different recommended amino acid scoring patterns by FAO/WHO (1991, 2013) on AAS and AAS corrected for in vitro protein digestibility (AAS‐IVPDC) were evaluated. The impact of AAS‐IVPDC for determining protein content claims for lentils using USA standards was also evaluated. Sulfur AA and tryptophan were the most limiting amino acids. From this work, estimates of lentil protein quality vary with different recommended amino acid scoring patterns. IVPD in lentils was 82.6%, while mean AAS‐IVPDC values ranged from 37.5% to 64.0%. Regarding the protein content claims, if considering a similar interpretation to the protein digestibility–corrected amino acid score (PDCAAS) system (i.e., corrected content is ≥ 5.0 g per RACC), all lentil samples were considered a “good source of protein.” However, if considering a similar interpretation to digestible indispensable amino acid score (DIAAS) system (i.e., corrected content is ≥ 5.0 g per RACC and a claim threshold of 75%), no samples met these protein claims due to the arbitrary cut‐off. The criteria set for making protein content claims should be revised.