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The nutritional quality of some Pakistani wheat varieties
Author(s) -
Khan Mohammed Akmal,
Eggum BjøOrn O.
Publication year - 1979
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.2740300806
Subject(s) - biological value , net protein utilization , lysine , protein quality , food science , essential amino acid , calorie , high protein , protein digestibility , chemistry , carbohydrate , amino acid , biology , biochemistry , protein efficiency ratio , body weight , weight gain , endocrinology
The nutritional quality of some improved wheat varieties grown in pakistan was measured chemically (including amino acid analyses) and biologically in n‐balance experiments with growing rats. the protein content ranged from 12.3 to 16.7%. lysine per 100 g protein varied between 2.46 and 2.90%. the protein of chenab‐70, punjab‐76 and barani‐70 contained 16‐18 % more lysine than the sa‐75 having highest content of protein. iron content was highest in pari‐73. the true protein digestibility (td), biological value (bv), net protein utilisation (npu) and net dietary protein calorie percent (ndp cal %) varied between 91‐94 %, 58‐69 %, 54‐63 % and 7.4‐8.8 %, respectively. available carbohydrate, lysine and biological value were lowered in varieties with a higher content of protein.