|
Registro Completo |
|
Biblioteca(s): |
Embrapa Meio Norte / UEP-Parnaíba. |
|
Data corrente: |
01/07/1997 |
|
Data da última atualização: |
16/10/2008 |
|
Autoria: |
RODRIGUEZ, M. S.; MENDOZA, E. M. T. |
|
Título: |
Nutritional assessment of seed proteins in rice bean [Vigna Umbellata (Thumb.) Ohwi and Ohashi]. |
|
Ano de publicação: |
1991 |
|
Fonte/Imprenta: |
Plant Foods for Human Nutrition, v. 41, p. 1-9, 1991. |
|
Idioma: |
Inglês |
|
Conteúdo: |
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. The in 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. |
|
Palavras-Chave: |
Bean; Seed. |
|
Thesagro: |
Arroz; Feijão; Grão; Nutrição; Proteína; Semente. |
|
Thesaurus Nal: |
rice. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 01320naa a2200241 a 4500
001 1078917
005 2008-10-16
008 1991 bl --- 0-- u #d
100 1 $aRODRIGUEZ, M. S.
245 $aNutritional assessment of seed proteins in rice bean [Vigna Umbellata (Thumb.) Ohwi and Ohashi].
260 $c1991
520 $aSeeds 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. The in 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.
650 $arice
650 $aArroz
650 $aFeijão
650 $aGrão
650 $aNutrição
650 $aProteína
650 $aSemente
653 $aBean
653 $aSeed
700 1 $aMENDOZA, E. M. T.
773 $tPlant Foods for Human Nutrition$gv. 41, p. 1-9, 1991.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Meio Norte / UEP-Parnaíba (CPAMN-UEPP) |
|
