Calculating the Protein Quality of Soups Consumed in Türkiye

Abstract

This study aimed to estimate the protein quality of some soups consumed in Türkiye using the protein digestibility-corrected amino acid score (PDCAAS) method. This method is based on limiting amino acids and digestibility factors. The limiting amino acid in dietary proteins affects amino acid synthesis in the body. Because protein synthesis depends on the minimum amount of amino acids. If PDCAAS is less than 1, the soup has at least one limiting amino acid (LAA). In this study, twenty-five different soups' energy, protein, and essential amino acid patterns were analyzed, and PDCAAS was calculated. Microsoft Excel Programme was used to calculate the data obtained. The soups with the highest protein quality were Lebeniye (1.0), Yogurt (1.0), Flour (0.9), Tarhana (0.88), and Tomato soup milk (0.87). The soups with the lowest protein quality were Tutmaç (0.38), Rice (0.46), Yüzük (0.61), Vegetable soup (summer) (0.62), and Vegetable soup (winter) (0.64). Lebeniye and Yogurt soup had no LAA, whereas Tarhana, Vegetable soups, Tutmaç, Rice, and Yüzük soup had lysine LAA. The LAA of tomato soup milk is methionine and cysteine. Animal proteins added to the soup increase the protein quality. Considering that protein quality is as important as protein quantity in providing a healthy diet, this study is thought to be guided when planning nutrition, especially in groups with low protein intake.