首页 | 本学科首页   官方微博 | 高级检索  
相似文献
 共查询到20条相似文献，搜索用时 15 毫秒
1.
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   

2.
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   

3.
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   

4.
Six legume crops and three cereal crops in the Asian Rice Farming Systems Network were compared with IR58 brown rice in terms of dry matter, energy and protein yields per hectare. Sorghum was closest to brown rice in dry matter and energy yield but soybean had the highest protein yield. Peanut and soybean had higher crude fat than the other crops which accounted for their high energy content and yield among the legumes. Amino acid analysis showed cowpea, mungbean, pigeonpea, bushsitao, and soybean protein as limiting in sulfur amino acids (cysteine + methionine). Peanut protein was limiting in either lysine or tryptophan + threonine. Corn, sorghum and wheat proteins were limiting in lysine.  相似文献   

5.
The chemical compositions, of raw and treated lupine flour were determined and compared with other plant protein sources. The protein content in the dry matter was 47.7% in untreated seeds ofLupinus mutabilis and about 56% in debittered seeds. The oil-cake contained 65.3% protein. The amino acid analysis showed that lupine protein is characterized by a low level of S-amino acids, the content of which amounts to only 50% of that of the FAO standard reference pattern. The protein quality was measured using the biological tests PER (Protein Efficiency Ratio), NPU (net protein utilization), and BV (biological value) in rats on diets with and without DL-methionine supplementation. PER determinations gave low values for the non-supplemented lupine proteins (1.34, semi-sweet variety; 1.53, water-extracted seeds; 1.19, oil-cake; 3.09, casein), but the PER's were improved by the addition of 0.2% DL-methionine to the diets (3.05, 2.69, 2.81, respectively). Raw as well as processed lupine protein showed an excellent apparent digestibility (80.0–85.8%; casein, 87.1%). The observed NPU and BV values confirmed the importance of methionine supplementation. The true digestibility of 92% was equivalent to that of casein. The complementation effects of mixing lupine protein with proteins from wheat, oat, barley, rice, maize, potato, quinua or fish were investigated by determination of the PER values of the respective mixtures. Feeding lupine protein with cereal proteins resulted in PER values that exceeded by far those of the proteins fed separately (true complementation). This result was not observed for the mixture of potato and lupine. High quality proteins like quinua and fish protein also showed no complementation effect with lupine protein but did improve the quality of the lupine protein to a great extent. The best results could be obtained with combinations of three different plant proteins, in which lupine protein always contributed one third of total protein. These mixtures resulted in PER values equal to those for casein or other animal proteins and may be applied as an economical way to prevent and combat malnutrition.  相似文献   

6.
The quality of the cowpea bean protein was improved through supplementations with flours from beans exposed to microwave oven treated with cereal proteins such as wheat, rice, corn, and sorghum. Biological assays results with these blends showed that the casein exceeded the other diets concerning digestibility only; however, in parameters such as biological value, net protein utilization (NPU), protein efficiency ratio (PER) and nutritional efficiency ratio (NER), no significant differences occurred. Among all elaborated blends, the one with irradiated beans submitted to microwave oven for 30 minutes (65%) + rice (35%) presented the best results. The soup elaborated with the best supplemented blend was satisfactory concerning color, odor, flavor and texture.  相似文献   

7.
Whole wheat and maize (corn) flours were supplemented with 10, 20 and 30% levels of a 1:1 mixture of peanut and chickpea flours (PCF). Supplementation increased the protein content of the wheat and maize blends by 20–61%. Significant increases in other proximate constituents as well as K, Ca, P, Fe, Zn and Cu levels and lysine were observed. The chemical score (FAO/WHO, 1973) of wheat flour increased from 53 to 72 and that of maize flour from 49 to 71 with 30% PCF. Biological evaluation of wheat breads (baking time = 7 min at 220°C) at 10% protein level and maize breads (baking time = 15 min at 250°C) at 8% protein level in the diet showed significant (P<0.05) improvement in the protein quality of PCF-supplemented breads as judged by gain in body weight, protein efficiency ratio, net protein ratio, net protein utilization, biological value and utilizable protein (NPU% × protein% ÷ 100) content. A supplementation level of 20% was considered adequate to achieve the desired nutritive benefits.  相似文献   

8.
Nitrogen balance experiments were conducted on growing rats to study the sequence of limitation of amino acids in triticale protein. All essential amino acids were added to a triticale-based diet to adjust their total dietary levels to 110% of the requirement. From this complete supplement, individual amino acids were successively removed and nitrogen balance (NB) and biological value of protein (BV) were measured. Based on the extent of response to removal of amino acids, the sequence of limitation was estimated to be lysine, threonine, methionine and valine. The removal of histidine, isoleucine or tryptophan had no effect on NB or BV.  相似文献   

9.
Nitrogen balance experiments were conducted on growing rats to study the sequence of limitation of amino acids in triticale protein. All essential amino acids were added to a triticale-based diet to adjust their total dietary levels to 110% of the requirement. From this complete supplement, individual amino acids were successively removed and nitrogen balance (NB) and biological value of protein (BV) were measured. Based on the extent of response to removal of amino acids, the sequence of limitation was determined to be lysine, threonine, methionine and valine. The removal of histidine, isoleucine or tryptophan had no effect on NB or BV.  相似文献   

10.
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   

11.
The -galactosidase-based assay for lysine developed by Tuffnell & Payne was used to measure the bioavailabilities of cyst(e)ine, methionine, threonine and tryptophan in pronase digests of 17 foods. The digests were assayed by estimating the -galactosidase synthesis responses of fiveEscherichia coli mutants, each requiring one of the respective amino acids for protein synthesis. Deletion mutants were used whenever possible in order to ensure strain stability. Single digests of each food were assayed with 3 or 4 separate cultures of each mutant and the results were compared with those from the corresponding chemical assay. Omitting the anomalously low values for one food, the rank correlation coefficients of the bio- and chemo-assay values were 0.61 (cysteine), 0.91 (lysine), 0.95 (methionine), 0.64 (threonine) and 0.85 (tryptophan). Mean (± S.D.) relative amino acid bioavailabilities (casein = 100%) for the 17 foods were: cysteine, 53±23; lysine, 90±10; methionine, 95±18; threonine, 89±13; and tryptophan, 89±25. The cysteine mutant appeared to give unusually low bioavailability values except for the milk products. These amino acid mutants afford a rapid method for assaying the bioavailabilities of at least four of the five amino acids studied.  相似文献   

12.
The protein quality of typical rice-based menu of Filipino preschool child and adult and cooked milled rice was assessed for true digestibility (TD), biological value (BV) and net protein utilization (NPU) in growing rats. Lysine and energy digestibilities were also determined. For the preschool child diet, TD was 88.8%, BV 90.0%, and NPU 79.9%. For the adult diet, TD was 87.3%, BV 86.6%, and NPU 75.5%, whereas cooked rice had 90.0% TD, 82.5% BV and 74.3% NPU. Lysine digestibility was 95.4% for preschool child diet, 95.7% for adult diet, and 100.0% for rice. Digestible energy was 91.3% for preschool child diet, 93.0% for adult diet, and 95.3% in rice. Amino acid scores were 100.0% for preschooler diet, 92.1% for adult diet, and 62.2% for rice. Protein quality based on amino acid score corrected for TD was 88.8% for preschool child diet. 80.4% for adult diet, and 56.0% for rice. If based on lysine digestibility instead of TD, protein quality would be 7.1% higher.  相似文献   

13.
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   

14.
Twenty four male rats (45–65 g) were used to determine the nutritional responses to mixed plant and animal protein diets. Rats were fed various mixtures of sorghum (S), pigeon pea (PP), bread fruit (TAP) plus crayfish (CR) to provide 1.6 g N/100g of daily diet for a 35-day study period. Three different diets were fed to 6 rats assigned to each diet on the basis of body weight. Combination of PP:CR caused increases in N intake and retention, weight gain, and PER higher than for those of the other test groups. Its values for N intake and retention, and BV were higher than for those of the control except for food intake, NPU, weight gain and PER. Substitution of CR (20%) with TAP and PP as supplements to S decreased food intake, weight gain and PER and increased N intake, digested and retained N, NPU and BV. The results appear to indicate that (a) PP:CR blend was better than other blends as judged by the parameters, and (b) TAP and PP were superior to CR alone as supplement to S.  相似文献   

15.
Relevance of fermented food products in southwest Nigeria   总被引：1，自引：0，他引：1  
Samples of extruded high protein weaning foods were produced using blends of peanuts, maize and soybean to achieve the desired level of protein. The extruded products, based on a raw and a preroasteds mix of ingredients, were developed and characterized in terms of the hot paste viscosity characteristics, chemical and nutritional quality, amino acid composition, and storage stability. A comparative evaluation of the extruded products was undertaken in relation to two similar existing products: the traditional roasted maize flour weaning food, and thecommercial version. In general, the extruded products were found to have better nutritional quality as indicated by the high protein content of 16.5–18.7% and quality, and excellent rat growth response. For both types of extruded weaning foods developed, between sixty- and one hundred-fold increases in mean weight gain of test rats were recorded over those eating the traditional sample. Correspondingly, the PER values which were between 2.3 and 2.5, were almost thrice the values obtained for the existing products. Significantly higher feed efficiency ratios were also obtained for the extruded products. Hematological data of test animals showed normal values for white blood cell (WBC) count, red blood cell (RBC) count, hemoglobin (Hb) levels and packed cell volume (PCV) for all the weaning foods studied, except the existing traditional roasted maize flour. In terms of storage stability of the extruded products, predicted shelf life periods of 7.8–10.4 months were obtained for the extruded raw blend, and 5.6–7.1 months for the extruded preroasted blend when stored at the average ambient temperature of about 30,°C in Ghana. In general, the preroasting treatment was found to reduce the quality characteristics of the extruded product.  相似文献   

16.
不同燕麦品种的蛋白质营养品质评价   总被引：3，自引：0，他引：3  
为了解我国燕麦品种的蛋白质营养品质状况,收集了2008-2010年9个产地的54个燕麦品种,采用国际通用的WHO/FAO氨基酸评分模式对其蛋白质营养品质进行评价,并比较了不同产地和不同年份样本间的差异。结果表明,本试验中的燕麦蛋白质含量大多集中在16%～20%,其第一限制性氨基酸为赖氨酸,其次是苏氨酸、含硫氨基酸(蛋氨酸+胱氨酸);必需氨基酸含量占总氨基酸含量的33.14%,接近WHO/FAO推荐的理想蛋白质的必需氨基酸组成模式。不同地区所产燕麦品种的蛋白质品质存在显著差异,从氨基酸评分(AAS)、化学评分(CS)、生物价(BV)等指标可反映出吉林产燕麦的蛋白质营养品质较好,甘肃地区的仅次之,且在粗蛋白含量上更具优势。基于蛋白质营养品质通过聚类分析将所收集的样品分为4类,分类结果与其样品来源有关。  相似文献   

17.
Protein quality of developed home made weaning foods   总被引：3，自引：0，他引：3  
Home made weaning foods developed from locally available foods like bajra, barley, green gram (Vigna radiata L.), amaranth grain (Amaranthus sp.) and jaggery using household technologies like roasting and malting had a PER ranging from 2.04 to 2.13, BV 79.56 to 80.68, NPU 66.75 to 67.86, NPR 2.13 to 2.76 and PRE 34.18 to 44.18. The values were comparable to that of cerelac—a commercial weaning food.  相似文献   

18.
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   

19.
Rapeseed protein concentrate (RPC), rapeseed 2S and 12S fractions, a blend of 2S and 12S fractions, retentate (RET) and precipitate (PRE) proteins obtained during rapeseed fractionation were compared to casein for nutritive value as determined by net protein ratio (NPR) and apparent digestibility coefficient (ADC). Tyrosine concentration in rapeseed 2S fraction was the lowest compared to all other protein sources and methionine was the first limiting amino acid. The NPR and ADC of RPC, RET, and fraction 12S did not change significantly (P<0.05) following supplementation with methionine, but for PRE the NPR was decreased significantly (P<0.05). However, the rapeseed 2S fraction supplemented with tyrosine had a NPR significantly (P<0.05) higher than that of RPC and not significant (P<0.05) different from that of casein. The NPR of the 2S and 12S blend was significantly (P<0.05) higher than that of RET and PRE; however, no significant (P<0.05) difference was observed in NPR and ADC of the blend when supplemented with tyrosine. The nutritive value and digestibility of rapeseed 2S fraction were improved by supplementation with tyrosine and by blending with the 12S fraction.  相似文献   

20.
Weaning food was formulated using a cassava product, `Tapioca' (TAP), supplemented with roasted – sproutedsoybeans (SS), with and without additional (10%)malted sorghum flour (MS). Biological evaluation wascarried out on the formulations using 4–5 week oldweanling albino rats, with Cerelac (a commercialmaize-milk weaning food) as the control diet. Therewere increases in growth rate of rats fed with boththe test and control diets. There were no significant(p > 0.05) differences between the test diets andcontrol diet in true digestibility values. Thebiological value (BV) and net protein utilization(NPU) values for the formulated diets were above therecommended minimum values. The weight of organs(small intestine, pancreas, liver and heart) of ratsfed TAP + SS and TAP + SS + MS based diets were nothigher than those of organs of rats fed Cerelac. Itwas concluded that cassava products could potentiallybe employed successfully in the preparation of weaningfoods of comparable quality to available commercialbrands.  相似文献   

设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号