ISSN:
1573-9104
Keywords:
In vitro protein digestibility
;
Maize
;
Plumules
;
Radicles
;
Sprouted kernels
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract Protein, lysine, tryptophan, crude fibre (CF) and neutral detergent fibre (NDF) of sprouted, normal and hard endosperm opaque-2 (QPM) kernels increased, whereas in vitro protein digestibility (IVPD) decreased substantially up to five days of germination. Following the removal of radicles alone or both radicles and plumules from sprouted kernels, IVPD improved at all the stages of germination. However, the contents of lysine and tryptophan were not affected significantly. For some stages of germination, these amino acids decreased slightly. In sprouted normal kernels, IVPD was higher whereas protein, lysine and tryptophan content was lower than that of sprouted QPM kernels respectively at all the stages of germination. In four days old sprouted normal kernels, after the removal of both radicles and plumules biological value (BV), net protein utilization (NPU) and utilizable protein (UP) increased over non-sprouted kernels whereas true digestibility (TD) reach at par with non-sprouted kernels.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01088465
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