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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
17/02/2000 |
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Data da última atualização: |
17/02/2000 |
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Autoria: |
OLIVEIRA, J. E. D. de; SALATA, E. B. Z. M.; CAMPOS JUIOR, J. |
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Afiliação: |
Universidade de Sao Paulo, Faculdade de Medicina de Ribeirao Preto, Ribeirao Preto, S.P., Brazil. |
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Título: |
Mnioc flour as a methionine carrier to balance common beans-based diets. |
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Ano de publicação: |
1973 |
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Fonte/Imprenta: |
Journal of Food Science, v.38, n.1, p.116-118, 1973. |
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Idioma: |
Inglês |
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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. |
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Categoria do assunto: |
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Marc: |
LEADER 01149naa a2200145 a 4500
001 1648657
005 2000-02-17
008 1973 bl --- 0-- u #d
100 1 $aOLIVEIRA, J. E. D. de
245 $aMnioc flour as a methionine carrier to balance common beans-based diets.
260 $c1973
520 $aThe 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.
700 1 $aSALATA, E. B. Z. M.
700 1 $aCAMPOS JUIOR, J.
773 $tJournal of Food Science$gv.38, n.1, p.116-118, 1973.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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