avena foods Product Solutions
PROTEIN QUALITY OF OAT AND PULSE FLOUR BLENDS
COMBINING AMINO ACIDS TO IMPROVE QUALITY PROTEIN
Combining cereal flours with lentil, bean, chickpea or pea flours allows for the optimization of the quality of protein, as well as quantity, in the final product. For example, oat and pulse flours are often referred to as complementary proteins. When combined at an ideal ratio, these blends provide a better balance of essential amino acids, improving the quality of the protein, leading to a protein claim.
The higher lysine and lower tryptophan and sulphur amino acids of pulses complement the amino acids of grains, including oats. Avena Purity Protocol Oat Flour combined with Avena Best Whole Laird Lentil Flour or Avena Best Whole Navy Bean Flour boosts the overall amount of quality protein in products.
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AVENA FYI: PROTEIN QUALITY (PDCAAS) OF AVENA OAT AND PULSE FLOUR BLENDS
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