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Synergistic effect of different pulses on the protein quality 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.2740290307
Subject(s) - gram , cajanus , phaseolus , methionine , glycine , protein quality , food science , tryptophan , biological value , mung bean , limiting , biology , vigna , chemistry , amino acid , botany , agronomy , biochemistry , bacteria , engineering , mechanical engineering , genetics
The protein quality of common Indian pulses, namely soybean ( Glycine max ), red gram ( Cajanus cajan ), green gram ( Phaseolus aureus ) and black gram ( Phaseolus mungo Roxb) has been evaluated with respect to their limiting amino acids (methionine and tryptophan) and the protein fractions. Feeding experiments conducted on wistar albino rats showed a significant improvement in the biological value (BV) on rice‐pulse mixed diets as compared to rice alone. However, significant reduction in the true digestibility (TD) of rice‐pulse diets was observed when rice was mixed with black gram and red gram.