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Evaluation of plant proteins to solve nutritional problems of the third world

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Abstract

In most countries of the third world, foods of plant origin are the primary sources of dietary protein; in many of these countries, dietary protein often is supplied solely from plant sources. Under these conditions, the nutritive value of the protein in the diets may be low due to amino acid deficiencies or imbalances. Alternately if the protein level is low in the plant sources, then the total amount of dietary protein may be inadequate. Various approaches have been used to increase the amount of utilizable protein. Those discussed include amino acid fortification, uses of protein mixtures (protein supplementation and complementation), and genetic alterations of food crops. The need for nutritional improvement of plant proteins is considered in relation to the current questions about protein requirements and the adequacy of plant foods in meeting protein requirements. The dependence for success of any protein-improvement upon non-nutritional, socio-economic factors is noted.

Zusammenfassung

In den meisten Ländern der Dritten Welt bildet pflanzliches Eiweiß den Hauptanteil an der Eiweißversorgung; in manchen Ländern ist es sogar der einzige Eiweißträger. Unter diesen Umständen besteht die große Gefahr einer Unterversorgung mit Eiweiß in der Ernähung, bedingt durch Mangel oder Imbalanen essentieller Aminosäuren. Bei einem niedrigen Eiweißgehalt der pflanzlichen Nahrungsmittel kann die Gesamteiweißaufnahme unzureichend werden. Um diese Probleme zu löse und die Menge des biologisch hochwertigen Eiweißen zu vermehren, hat man verschiedene Methoden angewandt, z. B. Anreicherung mit Aminosäuren, oder Verwendung von Eiweißgemischen (Eiweißanreicherung, Eiweißergänzung). Die genetische Verbesserung von Getreiderten verspricht ebenfalls eine Lösung für die Zukunft. Einige Beispiele dieser Projekte sowie Methoden zur Eiweißbewertung werden diskutiert; insbesondere aber der praktische Wert der verschiedenen Methoden zur Eiweißqualitätsbestimmung, die in den betroffenen Gegenden selbst angewandt werden können.

Abschließend wird die Abhängigkeit des Erfolges einer Verbesserung der Eiweißversorgung von sozialen und ökonomische, also nicht ernährungsbedingter Faktoren, besprochen.

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  1. Protein Nutrition Laboratory Nutrition Institute Human Nutrition Center, SEA, U.S. Department of Agriculture, Room 313, Building 308, BARC-East, 20705, Beltsville, Maryland

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Bodwell, C.E. Evaluation of plant proteins to solve nutritional problems of the third world. Plant Food Hum Nutr 29, 135–162 (1979). https://doi.org/10.1007/BF02590271

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