Researchers from the University of Manitoba in Canada carried out this study to provide current estimates of PDCAAS, using both in vivo and in vitro assays, of key almond varietals from the 2017 California harvest.
In conclusion, the current data support a PDCAAS value for raw almonds of between 44.3 and 47.8, for the varieties tested. So, these results provided additional evidence of the quality of almond proteins.
James D. House, J.D., Hill, K., Neufeld, J., Franczyk, A., Nosworthy, M.G. (2019). Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies. Food Science & Nutrition, DOI: 10.1002/fsn3.1146.
In conclusion, the current data support a PDCAAS value for raw almonds of between 44.3 and 47.8, for the varieties tested. So, these results provided additional evidence of the quality of almond proteins.
James D. House, J.D., Hill, K., Neufeld, J., Franczyk, A., Nosworthy, M.G. (2019). Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies. Food Science & Nutrition, DOI: 10.1002/fsn3.1146.
