What is the significance of your work on the new method to assess protein quality named DIAAS?

Protein quality is a very important attribute of foods, particularly protein-rich foods. In this informative video capsule, Distinguished Professor Paul J. Moughan explains the recent developments of his extensive work in protein quality assessment using the Digestible Indispensable Amino Acid Score (DIAAS) method and how this new method addresses the limitations of the Protein Digestibility Corrected Amino Acid Score (PDCAAS) method.