True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods

Plant-based protein foods are increasingly common, but data on their nutritional quality scarce. This study evaluated it for seitan (wheat-based food), tofu (soya-based soya milk, and a pea emulsion. The true ileal digestibility (TID) of amino acids was determined in minipigs, to calculate the digestible indispensable acid score (DIAAS). TID proteins high not significantly different between tested: 97% seitan, 95% tofu, 92% milk 94% There were only minor differences individual TIDs. DIAAS ranking thus essentially driven by composition food: soya-based food > emulsion seitan. Nevertheless, lower sulphur-containing than induced significant decrease (from 117% 97%), highlighting importance matrix effect quality.