Nutritional quality of the proteins of blends of wheat and rice with Bengal gram, red gram or black gram.

Chandrasekharappa, G. (1979) Nutritional quality of the proteins of blends of wheat and rice with Bengal gram, red gram or black gram. Nutrition Reports International, 19 (3, Cop). pp. 401-10. ISSN 0029-6635

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Abstract

The protein quality of different combinations of wheat and rice with Bengal gram, red gram, or black gram was judged by the growth rate of rats and protein efficiency ratios. Protein efficiency ratio (PER) of wheat proteins at the 10% level was 1.66 and that of Bengal gram proteins at the same level was 2.05. Supplementation of wheat with Bengal gram to the extent of 12% increased the growth rate as well as PER significantly. Of the various blends of wheat and Bengal gram tested, 60:40 protein ratio gave the highest PER, 2.5. No supplementary effect was obsd. when rice protein was supplemented with red gram or black gram. Liver fat content of rats fed mainly on a rice diet was 25.3% on a dry basis. Increases in the proportion of protein contributed by black gram in a rice diet lowered the liver fat content. A mixt. contg. a proportion of 76:24 of rice and black gram when fed to the rats lowered the liver fat content to a normal level. [on SciFinder(R)]

Item Type: Article
Additional Information: Unmapped bibliographic data: PY - 1979/// [EPrints field already has value set] JA - Nutr. Rep. Int. [Field not mapped to EPrints]
Uncontrolled Keywords: protein quality legume, pigeon pea protein quality, chick pea protein quality, mung bean protein quality
Subjects: Agriculture Biological Sciences > Biochemistry
University of Mysore > PG Campuses > Manasagangotri, Mysore > Agriculture Biological Sciences > Biochemistry
Divisions: PG Campuses > Manasagangotri, Mysore > Biochemistry
Depositing User: Dhruvakumar
Date Deposited: 18 May 2013 07:43
Last Modified: 18 May 2013 07:43
URI: http://eprints.uni-mysore.ac.in/id/eprint/9207

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