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  • 1
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    Protein accumulation and protein quality of Bengal gram (Cicer arietinum) cotyledons during development (1981)
    American Chemical Society
    Details
    Publication Date: 1981-01-01
    Print ISSN: 0021-8561
    Electronic ISSN: 1520-5118
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Published by American Chemical Society
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  • 2
    Electronic Resource
    Electronic Resource
    Protein accumulation and protein quality of Bengal gram (Cicer arietinum) cotyledons during development (1981)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 29 (1981), S. 24-27 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00103a007
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  • 3
    Electronic Resource
    Electronic Resource
    Chemical composition and protein quality of buckwheat (Fagopyrum esculentum Moench) (1980)
    Springer
    Plant foods for human nutrition 30 (1980), S. 175-179 
    Details
    ISSN: 1573-9104
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract The chemical composition and protein quality of two varieties of buckwheat were measured and compared with the values of wheat. The protein quality was based on amino acid composition and true protein digestibility, biological value, net protein utilization, and utilizable protein obtained in N-balance experiments with rats. The protein content in buckwheat was approximately 12% and thus very much the same as in wheat. The fat content in buckwheat was close to 3% whereas the crude fiber concentration was very high (12.7 and 17.8%, respectively, for two varieties). The high fiber content caused a low concentration of soluble carbohydrates with the lowest value of 48.7%. Both buckwheat varieties had a high tannin content (1.76 and 1.54%, respectively). The protein quality was very high, with biological values above 90%. This can be explained by a high concentration of most essential amino acids, especially lysine, threonine, tryptophan, and the sulphur-containing amino acids. However, due to the high contents of crude fiber and tannin, the true protein digestibility was slightly below 80%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01094020
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  • 4
    Electronic Resource
    Electronic Resource
    Protein utilization of pigmented and nonpigmented brown and milled rices by rats (1981)
    Springer
    Plant foods for human nutrition 31 (1981), S. 175-179 
    Details
    ISSN: 1573-9104
    Keywords: brown rice ; milled rice ; nonpigmented ; pigmented ; protein utilization
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract The protein of pigmented brown rices had similar lysine content as that of nonpigmented brown rices, but it was less digestible in rats. Because of higher biological value, only the purple rice, but not red rice, had lower net protein utilization than two nonpigmented rices. Milling, which removed bran-polish and reduced pigment and phenolic content, improved the digestibility of the pigmented rices.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01094042
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  • 5
    Electronic Resource
    Electronic Resource
    The nutritional quality of some oat varieties cultivated in Norway (1983)
    Springer
    Plant foods for human nutrition 32 (1983), S. 67-73 
    Details
    ISSN: 1573-9104
    Keywords: chemical composition ; oat varieties ; protein ; yield
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract The chemical composition, yield values, and protein quality were measured in 12 oat varieties cultivated in Norway. The protein quality was based on amino acid composition and true protein digestibility, biological value, net protein utilization, and utilizable protein obtained in N-balance experiments with rats. The protein concentration in dry matter varied from 10.25% to 15.69% while fat varied from 5.70% to 10.41%. The variation in readily soluble carbohydrates, crude fiber, ash, and tannin was relatively low. Dry matter yield per hectar varied from 1675 to 6222 kg. The yield of protein, fat, and essential amino acids was also highest in the variety with the highest yield. True protein digestibility was above 90% in all varieties while the biological value was in the range of 74.5%–79.6%. In contrast to most other cereal grains, protein quality was not affected by protein concentration. This resulted in utilizable protein above 10% for several of the oat varieties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01093931
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  • 6
    Electronic Resource
    Electronic Resource
    The nutritional value of high-lysine barley genotypes (1981)
    Springer
    Plant foods for human nutrition 31 (1981), S. 151-161 
    Details
    ISSN: 1573-9104
    Keywords: amino acids ; high-lysine barley genotypes ; protein quality
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract The protein quality of some improved high-lysine barley genotypes was measured chemically — including amino acid analyses and sequential protein extraction — and biologically in N-balance experiments with growing rats. The increased content of lysine, mainly due to an enhancement of the glutelin protein fraction, and other essential amino acids improved the nutritional quality as the biological value of the protein was significantly higher in the high-lysine material compared to normal. This improvement is undoubtedly of importance to meet the essential amino acid requirement of man as well as monogastric animals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01094039
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  • 7
    Electronic Resource
    Electronic Resource
    Protein and lysine digestibility and protein quality of cooked Filipino rice diets and milled rice in growing rats (1993)
    Springer
    Plant foods for human nutrition 43 (1993), S. 163-170 
    Details
    ISSN: 1573-9104
    Keywords: Protein digestibility ; lysine digestibility ; cooked rice ; cooked rice diet ; protein quality
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract The protein quality of typical rice-based menu of Filipino preschool child and adult and cooked milled rice was assessed for true digestibility (TD), biological value (BV) and net protein utilization (NPU) in growing rats. Lysine and energy digestibilities were also determined. For the preschool child diet, TD was 88.8%, BV 90.0%, and NPU 79.9%. For the adult diet, TD was 87.3%, BV 86.6%, and NPU 75.5%, whereas cooked rice had 90.0% TD, 82.5% BV and 74.3% NPU. Lysine digestibility was 95.4% for preschool child diet, 95.7% for adult diet, and 100.0% for rice. Digestible energy was 91.3% for preschool child diet, 93.0% for adult diet, and 95.3% in rice. Amino acid scores were 100.0% for preschooler diet, 92.1% for adult diet, and 62.2% for rice. Protein quality based on amino acid score corrected for TD was 88.8% for preschool child diet. 80.4% for adult diet, and 56.0% for rice. If based on lysine digestibility instead of TD, protein quality would be 7.1% higher.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01087920
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  • 8
    Electronic Resource
    Electronic Resource
    Protein quality and digestibility of new high-lysine barley varieties in growing rats (1995)
    Springer
    Plant foods for human nutrition 48 (1995), S. 169-179 
    Details
    ISSN: 1573-9104
    Keywords: Amino acids ; Biological value ; ‘Lysimax’
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Four new high-lysine barley mutants, the variety ‘Lysimax’, with the high-lysine genelys3a and the mutants mother variety ‘Sultan’ were grown in a field trial in 1993 at Risø, Denmark. Mutants 609, 1242, 1385 and 1405 yielded in the range of 89 to 98 percent and cv ‘Lysimax’ yielded 102 percent of cv ‘Sultan’ (100 percent). One-thousand kernel weights for the mutants were in the range of 87 to 97 percent and cv ‘Lysimax’ 83 percent of cv ‘Sultan’ (100 percent). Protein contents of the mutants were slightly higher, in the range of 13.2 to 13.6 percent, than of cv ‘Sultan’ (13.1 percent) and ‘Lysimax’ which had a protein content of 12.6 percent. Fat content was higher in ‘Lysimax’ and in the mutants except for mutant 1385 than in cv ‘Sultan’ while dietary fibre contents of the barleys were similar. The levels of β-glucans and starch were usually lower in ‘Lysimax’ and in the mutants. The highest lysine levels: 4.6, 4.0 and 3.7 g/16 g N occurred in cv ‘Lysimax’ and mutants 609 and 1405 compared to 3.3, 3.3 and 3.2 for cv ‘Sultan’ and mutants 1242 and 1385, respectively. Mutants 609 and 1405 and cv ‘Lysimax’ also had higher levels of threonine, histidine and valine. The increased lysine contents resulted in large, at most 20 percent, increases in biological value; 88.8, 81.7 and 78.3 percent for cv ‘Lysimax’ and mutants 609 and 1405 compared to 74.2 percent for cv ‘Sultan’. True protein digestibilities and energy digestibilities were slightly lower in ‘Lysimax’ than in ‘Sultan’, 5.3 and 4.3 percentage units, respectively. It is concluded that the development of high-lysine barley varieties is very beneficial for meeting the requirements of indispensable amino acids for humans and monogastric animals. In addition, nitrogen excretion into the environment is drastically reduced due to the higher biological values of the mutants.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01088313
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  • 9
    Electronic Resource
    Electronic Resource
    Protein and energy utilization of rice milling fractions by rats (1982)
    Springer
    Plant foods for human nutrition 31 (1982), S. 371-376 
    Details
    ISSN: 1573-9104
    Keywords: bran ; brown rice ; milled rice ; polish ; protein and energy utilization
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Brown rice (variety IR32), bran, and polish had higher protein content and lysine content in protein than milled rice. Nitrogen balance in growing rats showed that brown rice had lower true digestibility, but similar biological value and NPU as milled rice. Undermilled rice had similar true digestibility, but higher biological value and NPU than milled rice. Bran and polish had lower true digestibility, but higher biological value than brown and milled rice, but polish had higher NPU than bran and the three other milling fractions. The percentage of digestible energy in the rats was lowest for bran.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01094048
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  • 10
    Electronic Resource
    Electronic Resource
    The influence of milling on the nutritive value of flour from cereal grains. 1. Rye (1983)
    Springer
    Plant foods for human nutrition 32 (1983), S. 185-196 
    Details
    ISSN: 1573-9104
    Keywords: rye ; milling ; utilization of protein ; energy ; zinc and other minerals
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Rye was milled into flours having extraction rates between 100 and 65%. The nutritive value of the various fractions was studied by chemical analyses and in balance trials with rats. The concentration of essential nutrients decreased when the extraction rate was lowered. The lysine content (g/16 g N) was 4.23 in whole rye, but only 3.76 in the 65% extraction flour, and a corresponding reduction in biological value was found. A reduction of 50% or more was observed for several minerals with zinc and phosphorus being most affected. The apparent zinc absorption and retention expressed in absolute values, were significantly higher from the flours of high extraction than from the more refined flours, in spite of a much higher phytate content in whole rye and lightly milled flours. It could be concluded that milling of rye into highly refined flours not only preclude considerable amounts of nutrients from human consumption, but the remaining flours have a much poorer nutritive value than flour made from whole rye.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01091339
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