Effect of treatment on composition and protein and energy utilization of rice and mung bean by rats |
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| Authors: | Bjørn O Eggum Bienvenido O Juliano Corazon P Villareal Consuelo M Perez |
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| Institution: | (1) Department of Animal Physiology and Chemistry, National Institute of Animal Science, Rolighedsvej 25, DK 1958 Copenhagen, Denmark;(2) Cereal Chemistry Department, The International Rice Research Institute, Los Baños, Laguna, The Philippines |
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| Abstract: | 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. |
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| Keywords: | yellow rice parboiled rice rice bran-polish mung bean protein and energy utilization |
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