Calculation of Protein Quality of Olive Oil and Meatless Vegetable Dishes in Turkish Cuisine
DOI:
https://doi.org/10.24925/turjaf.v13i10.2995-3002.7910Keywords:
Plant-based protein, protein quality, digestibility, PDCAAS, vegetable dishesAbstract
Protein quality assessment is a critical aspect of nutritional science, particularly in the context of diet formulation and alternatives to traditional animal proteins. Protein Digestibility Corrected Amino Acid Score (PDCAAS) is internationally recognized as a standard method for assessing the quality of dietary proteins. This study aimed to estimate the protein quality of vegetable dishes with olive oil and meatless vegetable dishes with standardized recipes in the Turkish national guideline by using the PDCAAS method. The PDCAAS method involves the determination of an amino acid score that compares the profile of essential amino acids in food to a reference protein that represents the ideal amino acid requirements for the target population, usually adults or young children. In this study, energy, protein and essential amino acid patterns of 37 different olive oil and meatless vegetable dishes were analyzed and PDCAAS scores were calculated. Microsoft Excel Program was used to calculate the data obtained. When the energy protein ratios of vegetable dishes with olive oil and meatless vegetable dishes in the Turkish national guide are evaluated, it is seen that 15 of 37 dishes have protein energy ratio values lower than 10%. The dishes with the lowest values are fried potatoes (3.4%), Imam bayildi (3.5%) and Zucchini bayildi (4.3%). In addition, all of the dishes analyzed had a PDCAAS score below 1. These results indicate that these dishes are low in terms of protein quality. The protein quality scores of meals can be improved by adding proteins of animal origin to meals or by combining menu planning based on limited essential amino acid patterns. Considering that protein quality is as important as protein quantity in terms of providing a healthy diet, it is thought that this study will be guiding in nutrition planning, especially for groups with low protein intake (such as vegetarians).
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