Nutritional evaluation of basmati rice (Oryza sativa L.) genotypes

被引：0
|
作者：
Deka, SC [1 ]
Sood, DR [1 ]
Gupta, KR [1 ]
机构：
[1] Assam Agr Univ, Dept Biochem & Agr Chem, Jorhat 785013, Assam, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2000年 / 37卷 / 03期
关键词：
basmati rice; proximate composition; protein efficiency ratio; amino acids; biological value; net protein; utilization;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Growth studies and nutritional evaluation of 'Basmati-370'. 'Pusa Basmati-1' and 'Haryana Basmati-1' were carried out in rats. Moisture. crude proteins, ether extractives. crude fibre, mineral matter, carbohydrates and energy of the basmati rice varieties ranged from 11.15 to 11.29: 8.23 to 8.41; 1.17 to 1.21: 0.87 to 0.92; 1.08 to 1.14; 77.14 to 77.32 and 352.5 Co 366.0 kcal/100g, respectively. Feed efficiency ratio and protein efficiency ratio values did not differ among rice diets. 'Pusa Basmati-1' appeared to have better apparent protein digestibility. true protein digestibility. biological value, net protein utilization, utilisable protein and liver enzymes.
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收藏
页码：272 / 276
页数：5
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