Data/hora: 02/06/2024 07:09:41

Biblioteca(s): 	Embrapa Mandioca e Fruticultura.	
Data corrente: 	17/02/2000	
Data da última atualização: 	17/02/2000	
Autoria: 	OLIVEIRA, J. E. D. de; SALATA, E. B. Z. M.; CAMPOS JUIOR, J.	
Afiliação: 	Universidade de Sao Paulo, Faculdade de Medicina de Ribeirao Preto, Ribeirao Preto, S.P., Brazil.	
Título: 	Mnioc flour as a methionine carrier to balance common beans-based diets.	
Ano de publicação: 	1973	
Fonte/Imprenta: 	Journal of Food Science, v.38, n.1, p.116-118, 1973.	
Idioma: 	Inglês	
Conteúdo: 	The typical basic diet of Northeast Brazil incluedes large proportions of manioc flour and common beans (Phaseolus vulgaris). Manioc flour is a source of calories and the beans are a good source of protein, although of poor quality. It has been shown that the addition of methionine to the beans will greatly improve its nutritive value (Venkat et al.,1964). In a previous report (Dutra de Oliveira and Salata, 1971) we proposed to utilize manioc flour as a methionine carrier to balance common beans protein. The addition of 600 mg methionine to 100g manioc flour increased the protein efficiency ratio (PER) drastically when rats were fed this manioc flour with beans in three proportions commonly consumed in the country.   	
Categoria do assunto: 	--	
Registro original: 	Embrapa Mandioca e Fruticultura (CNPMF)	
Exemplares: 	CNPMF - (17689-1) - ADD - SP - -- - S154 -  - S154 - DIS