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1.
Yellow rice derived from stack-burned unthreshed grains had lower lysine content than white milled rice. Stack burning did not affect energy digestibility in growing rats but decreased true nitrogen digestibility and net protein utilization (NPU). Increasing parboiling time from 20 to 60 min had no adverse effect on energy and protein utilization of parboiled milled rice. Defatting of rice bran-polish with petroleum ether at 50°C had no effect on protein utilization but decreased energy content and utilization. Mechanical dehulling of mung bean (Vigna radiata [L.] Wilczek) reduced fiber content, increased energy and protein digestibility but decreased biological value (BV) and NPU. Toasting and winnowing the bean reduced lysine content, improved digestible energy but decreased BV and NPU. Cooking the bean preparations improved the biological value only in mechanically dehulled bean with resultant higher NPU than that of whole bean.  相似文献   

2.
True protein digestibility (TD), biological value (BV), and net protein utilization (NPU) of low-polyphenol pigeonpea cultivars (Nylon, BDN 2, and ICPL 87067) were significantly higher than those of the high polyphenol cultivars (C 11, ICPL 87, and ICPL 151) when whole-seed samples were compared. Most of the polyphenols (80–90%) were concentrated in the seed-coat. Dhal (decorticated split cotyledons) samples of low (Nylon) and high (C 11) polyphenol cultivars revealed no large differences in TD, BV, and NPU values of these cultivars. This indicated an adverse affect of seed-coat polyphenols on protein quality of pigeonpea whole-seed. The cooking process significantly increased TD in both whole seed and dhal samples. BV of both whole-seed and dhal samples was reduced remarkably by cooking. However, NPU of the cooked whole-seed and dhal samples was significantly higher than in the raw samples. No noticeable differences due to cooking were observed in amino acid composition of whole-seed and dhal samples of these cultivars.  相似文献   

3.
Protein and energy utilization of rice milling fractions by rats   总被引：1，自引：0，他引：1  
Brown rice (variety IR32), bran, and polish had higher protein content and lysine content in protein than milled rice. Nitrogen balance in growing rats showed that brown rice had lower true digestibility, but similar biological value and NPU as milled rice. Undermilled rice had similar true digestibility, but higher biological value and NPU than milled rice. Bran and polish had lower true digestibility, but higher biological value than brown and milled rice, but polish had higher NPU than bran and the three other milling fractions. The percentage of digestible energy in the rats was lowest for bran.  相似文献   

4.
Protein, energy and mineral utilization were examined in growing rats fed cooked, dry legume seeds in combination with polished rice. The legumes tested included 3 varieties of common beans, black, white and brown (Phaseolus vulgaris), lentils (Lens esculenta) and peas (Pisum sativum). The rice:legume mixtures (1:1 N ratio) were the only dietary sources of protein, Zn, Fe and Cu. The rice:black bean mixture was also tested at a 4:1 N ratio. Nutrient utilization was studied by balance trials and mineral utilization was further assessed by tissue analyses. True protein digestibility (TD) and energy digestibility of the rice:legume (1:1) mixtures were high. Biological value (BV) varied only little but was lowest in the rice:lentil mixture. The rice:brown bean mixture had the lowest amount of utilizable protein (UP). The (1:1) rice:legume mixtures did not adversely affect Fe status, as measured by liver Fe content and blood hemoglobin and hematocrit, or Cu status, as measured by liver Cu content and plasma ceruloplasmin. However, femur zinc content indicated a sub-optimal Zn status. Increasing the dietary N from rice in combination with black beans resulted in a substantial improvement of BV, NPU and Zn status of the animals but had a negative effect on UP and Fe status of the rats.  相似文献   

5.
The nutritive value of some commercial wheat varieties grown in Pakistan was measured chemically, including amino acid analysis, and biologically in N-balance experiments with growing rats. The protein content ranged from 13.2% in Punjab-83 to 16% in Barani-83. Lysine per 100g protein varied between 2.46 and 2.75%. The available carbohydrate ranged from 67.3 to 74.7%. Iron content was highest in Sonalika while the concentration of zinc and manganese was highest in Sarhad-82. The protein digestibility (TD), biological value (BV) and net protein utilisation (NPU) varied between 92–95%, 56–68% and 53–65% respectively. Level of wheat protein was negatively correlated with available carbohydrate (r=–0.93), lysine per unit protein (r=–0.67) and BV (r=–0.76). The lysine content (g/16gN) of commercial wheat varieties showed a positive correlation (r=+0.95) with the BV. The protein quality was lowered in varieties having higher content of protein.  相似文献   

6.
Based on the nitrogen balance (NB) data and the efficiency of amino acid utilization, optimum supplements of limiting amino acids (AA) to triticale were calculated and their effect on true N digestibility (TD), biological value of protein (BV) and net protein utilization (NPU) of a triticale-based diet was evaluated. To determine if AA balance must be considered in the calculation of the optimum supplements, the effect of a 20% of 40% excess of essential AA in lysine-, methionine-, threonine- or tryptophan-deficient diets was also studied. The AA excess had no significant effect on NB in diets deficient in lysine, methionine or threonine. However, NB in rats fed on the tryptophan-deficient diet increased as the AA excess increased. BV of the diet containing the optimized supplements of lysine, threonine, methionine and valine was comparable to that of lactalbumin or to the diet supplemented with all essential AA. The deletion of valine from the optimized supplement caused an insignificant decrease in BV. Due to the lower TD, NPU of diets containing the optimized AA supplements was lower than that of the diet containing all essential AA or of the lactalbumin-based diet.  相似文献   

7.
In growing rats, boiled milled rice-legume diets (2:1 N ratio) had lower energy digestigibility than boiled milled rice and equal if not better true digestibility, biological value, and net protein utilization (NPU). Rice-soybean diets showed better NPU than the other rice-legume diets. Boiled whole-grain corn and sorghum had lower digstible energy and NPU than boiled milled rice. NPU of the diets did not follow strictly the trend of the amino acid score of the diets; phenol (tannin) content reduced energy and protein digestibility of all diets, but sugars reduced energy and protein digestibilities of rice-legume diets only.  相似文献   

8.
The commercial oil cake produced during expeller pressing of maize germ, was extracted with n-hexane and 80 percent ethanol followed by seiving to remove undesirable materials. In defatted maize germ oil cake (DMGOC): protein, starch, fat, crude fiber (CF) and ash were respectively 24.69, 36.55, 5.68, 7.56 and 3.90 percent and they decrease after processing except ash, which increased slightly. It contains better quality protein having only 3 percent zein and 47 percent albumin. Its amino acids like lysine and tryptophan and biological value (BV) were higher than that of whole maize grain, and was comparable with that of the amino acid requirement of preschool children and casein diets both. Its digestible energy (DE) was lower compared with whole maize grain as well as the casein diets. After processing albumin, globulin and zein decreased whereas glutelin and the residual fraction increased. Not much differences were observed in chemical composition and different amino acids, in vitro protein digestibility (IVPD), true digestibility (TD), BV and DE improved after processing.  相似文献   

9.
College,Laguna, Philippines.Received 1 ABSTRACT Eight indica and japonica milled rices with low amylose content and low starch gelatinisation temperature were analysed for cooked rice energy and N balance in growing rats and for protein properties. Digestible energy values were similar. Japonica rices Koshihikari and Sasanishiki had higher true digestibility (TD) and net protein utilisation in rats than indica rices IR24 and PR23383-15. Similar results were obtained from in vitro proteolysis. High TD of cooked rices was not significantly correlated with low prolamin content in raw rice and with low waxy gene product (protein bound to starch granule) but was significantly correlated with low cysteine content in protein and with low denatured prolamin content in cooked rice. In two pairs of cooked waxy milled rices, which are devoid of waxy gene product, japonica rice still tended to show higher rat TD and in vitro protein digestibility than indica rice, consistent with lower cysteine content in japonica protein.  相似文献   

10.
Protein, lysine, tryptophan, crude fibre (CF) and neutral detergent fibre (NDF) of sprouted, normal and hard endosperm opaque-2 (QPM) kernels increased, whereas in vitro protein digestibility (IVPD) decreased substantially up to five days of germination. Following the removal of radicles alone or both radicles and plumules from sprouted kernels, IVPD improved at all the stages of germination. However, the contents of lysine and tryptophan were not affected significantly. For some stages of germination, these amino acids decreased slightly. In sprouted normal kernels, IVPD was higher whereas protein, lysine and tryptophan content was lower than that of sprouted QPM kernels respectively at all the stages of germination. In four days old sprouted normal kernels, after the removal of both radicles and plumules biological value (BV), net protein utilization (NPU) and utilizable protein (UP) increased over non-sprouted kernels whereas true digestibility (TD) reach at par with non-sprouted kernels.  相似文献   

11.
饲料用稻谷和糙米的营养特性   总被引：6，自引：0，他引：6  
 对18个饲料用水稻样品的稻谷和糙米的常规营养成分、氨基酸组成和有效能值进行了分析和测定。稻谷和糙米含蛋白质分别为(8.85±1.23)%, (10.35±1.33)%,含总能分别为(15.83±0.28) MJ/kg, (15.95±0.20) MJ/kg, 含消化能10.28 MJ/kg 和 13.48 MJ/kg。稻谷的养分消化率明显低于糙米的相应值。主要是由于稻谷含粗纤维8.94%,而糙米的相应值为1.19%。稻谷和糙米分别含赖氨酸0.29%和0.44%,蛋氨酸0.10%和0.18%,苏氨酸0.26%和0.30%。用作猪饲料时,赖氨酸是第一限制性氨基酸,苏氨酸是第二限制性氨基酸,异亮氨酸是第三限制性氨基酸。  相似文献   

12.
The effects of germination, extraction (double extraction with 70% ethanol and water at isoelectric point) and -amylase treatments of chick pea seed flours on crude protein, total carbohydrate, protein efficiency ratio (PER), biological value (BV), true digestibility (TD), net protein utilization (NPU), essential amino acid composition, in-vitro protein digestibility (IVPD) and actual amino acid indices (essential amino acid index or amino acid score) were evaluated. Crude protein content was increased (8–149%), while total carbohydrate was decreased (11–62%) by germination, extraction and -amylase treatments. Alpha-amylase treatment was more efficient in reducing total carbohydrate and increasing the protein content than that of extraction treatment. The protein quality of chick pea flours as measured by PER, BV, TD, NPU, IVPD and corrected amino acid indices (actual amino acid indices×IVPD) was significantly improved by these treatments. The protein quality of germinated--amylase treatment was comparble with casein, while germinated--amylase treaded seeds appeared nutritionally superior to casein. The results indicate that the germinated--amylase and germinated--amylase-extracted treatments could be used successfully as a source of concentrated high quality protein for baby food production. The corrected amino acid indices gave better prediction of PER, BV, TD and NPU (r=93 to 97) than actual amino acid indices (r=45 to 71). PER was highly correlated with corrected amino acid score (r=0.93). The PER could be predicted from the following simple regression equation: PER=–1.827+0.0561×corrected amino acid score.  相似文献   

13.
The nutritional quality of a malted weaning food developed using malted ragi (Eleusine coracana) and green gram (Phaseolus radiatus) was evaluated by rat feeding trials. The protein score of the weaning food was 70 calculated according to FAO/WHO (1973) pattern. The protein efficiency ratio (PER), net protein utilization (NPU), biological value (BV) and true digestibility (TD) values for the weaning food proteins at 10% level of protein intake were 2.2, 51.6, 73.8 and 82.8, respectively and the relative protein value (RPV), determined at 5, 8 and 11% levels of protein intake was 84. Supplementation of the weaning food with 10% skim milk powder enhanced the PER to 2.7 and NPU to 63.0. The nutritional quality of a roller dried proprietary weaning food was also evaluated along with malted weaning food for comparison and it was observed that the nutritional quality of the two products were comparable.  相似文献   

14.
Weanling male rats (45–60 g) were used to compare the supplemental effects to rice protein of bean or crayfish protein. Rats were fed various combinations of rice plus bean (B) or crayfish (C) to provide 1.6 g N/100 g of the daily diet for 28-day growth studies and a 7-day N balance period. Five different diets were fed. Six rats were assigned to each diet on the basis of body weight. Combinations of R:B of 80:20 and of R:C of 80:20 produced food intake, weight gain, PER, N intake, digested and retained N; and liver weight values that were comparable. However, increasing C to 30% of the dietary protein led to reduced value for food intake, weight gain, PER, N intake, digested and retained N, BV, NPU, and liver weight when compared with values obtained when B was increased to 30% (P<0.05). The results appear to indicate that, above a certain level of supplementation, brown bean protein is superior to crayfish as a supplement to rice protein.  相似文献   

15.
Germinated brown rice (GBR) recently has received renewed attention due to its enhanced nutritional value. Pasting properties and in vitro starch digestibility of GBR were examined before and after hydrothermal treatments. Steeping in water (30 °C, 24 h) raised the moisture content and germination percentage of brown rice. Pasting viscosity was substantially decreased but gelatinization temperatures and enthalpy were decreased only marginally by germination (30 °C, 48 h). However, annealing (50 °C, 24 h) and heat-moisture treatment (100 °C, 1 h at 30% moisture) after germination resulted in increased pasting viscosity and gelatinization temperatures. The hydrothermal treatments, however, induced browning reactions to darken the flour of GBR. The digestibility of starch in brown rice was increased by germination. The contents of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) in the cooked brown rice were 47.3%, 40.8%, and 11.9%, respectively, but changed to 57.7%, 39.1%, and 3.2%, respectively upon germination. The hydrothermal treatments, however, decreased the digestibility of starch in GBR. The heat-moisture treatment decreased the RDS content in GBR near to that of native brown rice. The digestibility and physical properties of brown rice can be controlled by germination and hydrothermal treatments.  相似文献   

16.
Two varieties of mesta (Hibiscus sabdariffa) seeds were analysed for their proximate composition. Their protein (18.8–22.3%), fat (19.1–22.8%) and dietary fiber (39.5–42.6%) contents were found to be high. The seeds were found to be a good source of minerals like phosphorus, magnesium and calcium. Their lysine and tryptophan contents were also high. Sulphur containing amino acids were limiting in this seed protein and the chemical score of mesta seed protein was 40 and 57 for AMV-2 and Bhimili-1 varieties respectively. Mesta seed oil is rich in unsaturated fatty acids (70%), of which linoleic acid constituted 44%. Weanling rats were fed with 10% mesta seed protein before and after cooking for 4 weeks. Food intake of animals receiving raw mesta seed diets was significantly lower than those receiving cooked mesta seed diets as well as the casein control diet. Protein and dry matter digestibilities of raw and cooked mesta seed diets were lower than that of casein control diet. Cooking improved the food intake, gain in body weight, dry matter and protein digestibility of mesta seed diets. PER and NPU of cooked mesta seed diets were significantly higher than the corresponding raw diets. These results indicate that cooked mesta seed protein is of relatively good quality.  相似文献   

17.
The nutritional quality of a new strain of genetically modified rice (Oryza sativa L.) expressing human lactoferrin gene (hLF rice) was evaluated on the basis of components, nutrient digestibility in pigs, protein availability in rats and protein digestibility corrected amino acid scores (PDCAAS), and compared to its parental rice variety (PR rice). Although exogenous human lactoferrin gene was introduced, it did not interfere with the digestibility of protein, carbohydrates, fat and crude fiber. The revised protein efficiency ratio of hLF rice was increased to 2.50, which was significantly higher than that of PR rice. The PDCAAS of PR rice was 52.66 and its first limiting amino acid was lysine, while the PDCAAS of hLF rice was improved to 54.06 and its first limiting amino acid was tryptophan. Thus, it can be concluded that the nutritional quality of hLF rice is superior to PR rice according to the results of availability experiments and PDCAAS, and the hLF rice would be a superior strain of rice based on protein composition of the grain.  相似文献   

18.
The effect of high protein milled rices (IR480-5-9 and IR2153-338-3, 10% protein) on the nitrogen retention and growth of preschool Indian children was assessed in two feeding trials in a residential home. The children were offered, ad libitum, a rice-based diet in four meals daily without vitamin and mineral supplement. The children in the experimental group were given the high protein rice; those in the control group were given a local rice (7% protein). The groups had similar percent apparent digestibility and retention of dietary nitrogen. Statistically significant differences in increase in height and weight between the two groups were not consistently observed at the end of 4.5 to 5 months or 1 year. Possible factors contributing to these results are discussed.  相似文献   

19.
The nutritional quality of protein in quinoa seeds has been determined by amino acid assay and by animal feeding experiments. The amino acid composition of the protein in raw quinoa and washed quinoa show similar pattern. The first limiting amino acids were the aromatic amino acids thyrosine + phenylalanine giving a chemical score of 86 for protein in raw quinoa and 85 for protein in washed quinoa. Threonine was the next limiting amino acid followed by lysine. The amount of lysine and sulfur amino acids (methionine + cystine) was relatively high. In general, the content of essential amino acids in quinoa is higher than in common cereals. The animal experiments showed NPU values of 75.7, BV of 82.6 and TD value of 91.7 for the protein in raw quinoa. Results of the in-vitro enzymatic methods showed that the digestibility of the protein in quinoa is comparable to that of other high quality food proteins. The corresponding experiments carried out with samples of guinoa seeds, which have been processed to remove the saponins, showed that, the saponins do not exert any negative effect on the nutritive quality of the protein.  相似文献   

20.
Glycemic index responses of two cooked rices and six types of cooked noodles consumed by eight noninsulin-dependent diabetics correlated positively within vitro starch digestibility of food slurry and negatively with amylose content of the food. Glutinous (waxy) rice had the highest values, and mung bean noodles the lowest.  相似文献   

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