Nutritional evaluation of rice bean (Vigna umbellata) strains

被引：1

作者：

Sadana, B. ^{[1
]}

Hira, C. K. ^{[1
]}

Singla, N. ^{[1
]}

Grewal, H. ^{[1
]}

机构：

[1] Punjab Agr Univ, Dept Food & Nutr, Ludhiana 141004, Punjab, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2006年 / 43卷 / 05期

关键词：

rice bean; Vigna umbellata; methionine; tryptophan; sulphur; copper; nutritional evaluation;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Twelve strains of rice bean grown for three consecutive years using similar agronomic practices were analysed for proximate principles, minerals and amino acids. Crude protein ranged from 17.4 to 20.0 and crude fat from 1.2 to 2.2%. Differences in protein and fat contents of different strains were significant (p < 0.01) but year wise differences in some nutrient contents were not significant. Cystine and methionine contents of the strains ranged from 30.1 to 63.8 and 64.6 to 130.1 mg/g N, respectively. Rice bean strains differed significantly in sulphur, calcium, copper and zinc contents but year wise differences for these minerals were non-significant. Based upon protein, sulphur amino acids and tryptophan contents, 'RBL-35' was found superior strain.

引用

页码：516 / 518

页数：3

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