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Vicia faba beans vs. soyabean meal as a source of protein
Author(s) -
Nitsan Zafrira
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740220509
Subject(s) - vicia faba , meal , biology , protein diet , food science , zoology , high protein , agronomy , body weight , endocrinology
The protein value of raw, heated and shelled Vicia faba beans (VFB) was compared with that of heated soyabean meal (HSB) when fed at 10 and 15% protein levels to rats of both sexes. While females grew equally well on VFB and HSB diets containing 15% protein, males fed VFB grew more slowly than those fed HSB at the two levels of protein in the diets (the difference being smaller on the 15% protein diet). The lower N utilisation of VFB seems to be the main reason for the differences in the growth response. Shelling improved the nutritive value of VFB, while autoclaving affected it adversely. The trypsin inhibitors of the VFB were not destroyed by autoclaving.