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Studies on the essential amino acid composition, protein fractions and biological value (BV) of some new varieties of rice
Author(s) -
Chavan J. K.,
Duggal S. K.
Publication year - 1978
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.2740290306
Subject(s) - biological value , methionine , protein quality , essential amino acid , lysine , net protein utilization , limiting , tryptophan , amino acid , food science , composition (language) , protein efficiency ratio , biology , chemistry , biochemistry , body weight , weight gain , mechanical engineering , linguistics , philosophy , engineering , endocrinology
The protein quality of newly evolved high‐yielding Indian varieties of rice, namely, Improved Sabarmati, Pusa 2‐21, Jaya and Padma has been evaluated and compared with an old existing popular variety i.e. Basmati‐370. All the new varieties were found superior in their limiting amino acid content (lysine, tryptophan and methionine) and the ratio of various fractions of proteins. The animal feeding tests for biological value (BV), true digestibility (TD), net protein utilisation (NPU) and utilisable nitrogen (UN) also showed their superiority over Basmati‐370.