Protein ingredient producer Roquette has recently highlighted the results of a study which the company says demonstrate the “exceptional” properties of pea protein.
The DIAAS (digestible indispensable amino acid score) method, used to analyse the pea protein, is recommended by the FAO (Food and Agriculture Organization) of the United Nations. The methodology evaluates of the digestibility of each indispensable amino acid in the protein, with a very precise protocol implemented in humans. These results complement the PDCAAS (Protein Digestibility-Corrected Amino Acid Score) of 93 already obtained for the company’s Nutralys pea protein.
Protein nutritional quality is measured through two factors: digestibility and the composition in amino acids. This recent study concluded with a DIAAS score of 100, reportedly showing pea protein offers a balanced amino acid profile and an excellent digestibility.
Caroline Perreau, Nutrition and Health Research Manager at Roquette, explained: “Thanks to high level scientific collaborations with academic experts, we showcase, through the robust DIAAS methodology on humans, the premium nutritional quality of our pea protein. This was another step to share our expertise about pea protein nutritional benefits.”
Jeremy Burks, Senior Vice President of Plant Proteins at Roquette, added: “The result of this study is another piece of evidence that pea protein is an outstanding plant-based ingredient. At Roquette, we aim to be the best partner for our customers and all the players along the value chain, and we are proud to be the first to use this methodology that confirms our strong bet for this extraordinary pulse.”
Juliane Calvez, Research Scientist at INRAE, said: “In a clinical study on healthy volunteers, we showed that Roquette’s pea protein isolate displayed a well-balanced indispensable amino acid composition associated with a high digestibility. We obtained a DIAAS of 100 that demonstrates pea isolate is an excellent source of plant protein for human diet.”