Physido-chemical and nutritional quality of different cultivars of linseed (Linum usitatissimum L.)

被引：0
|
作者：
Arora, S [1 ]
Modgil, R
Sood, S
Bhataria, S
机构：
[1] CSKHPAU, Coll Home Sci, Dept Food Sci & Nutr, Palampur 176062, Himachal Prades, India
[2] CSKHPAU, Coll Home Sci, Dept Plant Breeding & Genet, Palampur 176062, Himachal Prades, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2003年 / 40卷 / 03期
关键词：
linseed; Linum; usitatissimum; cultivars; 'Janaki'; 'Surabhi'; 'Nagarkot'; crude protein; protein efficiency ratio; weight gain;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Three varieties of linseed (Linum usitatissimum L.) viz., 'Janaki', 'Surabhi' and 'Nagarkot' were used for the estimation of weight, seed length, seed width, density, proximate principles, non-protein nitrogen, true protein, starch, energy, feed efficiency ratio (FER) and protein efficiency ratio (PER). Nitritionally 'Surabhi' variety had significantly (p<0.05) higher amount of crude fat, curde protein, crude fibre, true protein, and energy compared to 'Janaki' and 'Nagarkot' varieties. Biological trials have revealed that 'Surabhi' and 'Nagarkot' varieties had high PER and FER as compared to 'Janaki' variety.
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页码：324 / 327
页数：4
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