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Influence of Legume Starches on Protein Utilization and Availability of Lysine and Methionine to Albino Rats
Author(s) -
GEERVANI P.,
THEOPHILUS F.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb15355.x
Subject(s) - legume , gram , starch , phaseolus , biological value , casein , food science , methionine , net protein utilization , vigna , cajanus , chemistry , biology , biochemistry , botany , agronomy , protein efficiency ratio , bacteria , amino acid , feed conversion ratio , body weight , genetics , endocrinology
Starch was extracted from red gram ( Cajanus cajan ), Bengal gram ( Cicer arietinum ), black gram ( Phaseolus mungo ), and green gram ( Phaseolus aureus ). The effect of these starches on the utilization of casein was tested in albino rats using PPER, digestibility co‐efficient, biological value, and net protein utilization as parameters. Lysine and methionine available to rats was also determined. The phaseolus starches promoted growth similar to corn starch but the growth of rats fed on red gram and Bengal gram starch was significantly less (P < 0.05). The digestibility coefficient of casein was reduced significantly when supplemented with red gram starch compared to the other legume starches. No difference was noticed in the biological value of casein supplemented with the four legume starches. However the net protein utilization of casein was significantly (P < 0.05) higher when supplemented with black gram starch compared to other legume starches. Availability of lysine to rats fed with phaseolus starches was significantly higher than for rats fed with other legume starches.