Nutritional assessment of seed proteins in rice bean [Vigna Umbellata (Thumb.) Ohwi and Ohashi |
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| Authors: | Myrna S Rodriguez Evelyn Mae T Mendoza |
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| Institution: | (1) Institute of Plant Breeding, College of Agriculture, University of the Philippines Los Baños, College, 4031 Laguna, Philippines;(2) Present address: Institute of Chemistry, College of Arts and Science, University of the Philippines Los Baños, College, 4031 Laguna |
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| Abstract: | Seeds of three rice bean accessions had 17.26 to 21.42% protein, 3.46 to 4.03% fat, 61.09 to 64.73% carbohydrates 3.99 to 4.58% ash and 5.22 to 7.43% fiber (dry weight basis).The most limiting amino acids in the seed meal, albumin and globulin fractions, were methionine and cysteine with chemical scores of these fractions being 38% to 59%. The amino acid pattern of globulin and seed meal were similar.Thein vitro protein digestibility (IVPD) ranged from 82 to 86% for the seed meal, 86 to 88.5% for the albumin and 75.9 to 83.3% for the globulin. Relative nutritive values (RNV) of raw mature seed of two accessions were 22.6% and 42.4% and increased to 55.6% to 79.4% after boiling and roasting.Part of MS thesis of the senior author. |
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| Keywords: | rice bean Vigna umbellata seed proteins albumin globulin glutelin prolamin amino acid composition in vitro protein digestibility relative nutritive value |
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