Effect of treatment on composition and protein and energy utilization of rice and mung bean by rats

Eggum, B. O.; Juliano, Bienvenido O.; Villareal, C. P.; Perez, Consuelo M.

doi:10.1007/bf01126555

Cited by 17 publications

(15 citation statements)

References 12 publications

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“…Protein amino acid composition of the crops ( Table 2) were similar to published composition of proteins of legumes [6, 10, 1 i], mungbean [2,4,8], cowpea [3,5,8], pigeonpea [7,14] and sorghum [7]. The green bush sitao gave only 84 and 80% N recovery of protein amino acids indicating the presence of nonprotein amino acid N in the immature pods in the earlier samples of BS6 and EGBS # 2 with 3.5 g lysine/16g N. The samples in Table 2 had N recovery of 98 and 94%, and had over 6g lysine/16g N.…”

Section: Resultssupporting

confidence: 61%

Nutritional properties of nonrice crops in the Asian Rice Farming Systems Network

Juliano

Ibabao

Perez

et al. 1987

Plant Food Hum Nutr

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Six legume crops and three cereal crops in the Asian Rice Farming Systems Network were compared with IR58 brown rice in terms of dry matter, energy and protein yields per hectare. Sorghum was closest to brown rice in dry matter and energy yield but soybean had the highest protein yield. Peanut and soybean had higher crude fat than the other crops which accounted for their high energy content and yield among the legumes.Amino acid analysis showed cowpea, mungbean, pigeonpea, bush sitao, and soybean protein as limiting in sulfur amino acids (cysteine + methionine). Peanut protein was limiting in either lysine or tryptophan + threonine. Corn, sorghum and wheat proteins were limiting in lysine.

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Section: Resultssupporting

confidence: 61%

Nutritional properties of nonrice crops in the Asian Rice Farming Systems Network

Juliano

Ibabao

Perez

et al. 1987

Plant Food Hum Nutr

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“…Although roasting or toasting decreased tannin content (Barroga et., 1985;Eggum et al, 1984), it also resulted in lowering the lysine content (Eggum et al, 1984). Boiling decreased tannin content and increased IVPD significantly especially when the broth that contained high levels of tannin was removed.…”

Section: Resultsmentioning

confidence: 98%

“…Boiling also decreased trypsin inhibitor activity in mung bean from 71 to 89% (Beltran et al, 1983;IPB, 1983) and up to 79% in dehulled toasted mung bean (Eggum et al, 1984). Tannins might therefore play an important role in the reduction of protein digestibility of mung bean.…”

Section: Resultsmentioning

confidence: 99%

Effect of condensed tannins on the in vitro protein digestibility of mungbean (Vigna radiata (L.) Wilczek)

Barroga¹,

Laurena²,

Mendoza³

1985

J. Agric. Food Chem.

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psoralen, 66-97-7. LITERATURE CITED Ashwood-Smith, M. J.; Grant, E. Experientia 1976, 33, 384. Ashwood-Smith, M. J.; Poulton, G. A.; Barker, M.; Mildenberger, Ashwood-Smith, M. J.; Natarajan, A. T.; Poulton, G. A. JNCI, Ashwood-Smith, M. J.; Poulton, G. A,; Ceska, 0.; Liu, M.; Fumiss, Ashwood-Smith, M. J.; Ceska, 0.; Chaudhary, S. K. Br. Med. J.Condensed tannins isolated from mung bean and tannic acid decreased the in vitro protein digestibility (IVPD) of polyvinylpolypyrrolidone-(PVP-) treated and untreated boiled seeds without broth of two mung bean varieties by 3-6%. Addition of PVP to boiled seeds without broth increased IVPD significantly by 2%. However, when PVP was added to boiled seeds with broth, the slight increase in IVPD was not significant.

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“…An estimated two billion people live at risk to diseases resulting from deficiencies of vitamin A, iodine, and iron, mostly women and children in developing countries (109). Vitamin A-rich rice may have yellow color, similar to stack-burned milled rice (104). Some rice cultivars are more efficient in extracting Zn from Zn-deficient soils and even normal soils.…”

Section: Breeding Approachmentioning

confidence: 99%

“…They are denatured by heating, particularly wet heating and extrusion. The trypsin inhibitor in rice bran has an effect mainly on poultry and has no effect on monogastric animals (104). Tannins and phytin also reduce TD by complexing with human proteases.…”

Section: Antinutrition Factorsmentioning

confidence: 99%

Comparative nutritive value of various staple foods∗

Juliano

1999

Food Reviews International

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A population successful in an ecological niche must have a dietary pattern that provides the minimum requirements of all 40-45 essential nutrients, in addition to the energy sources-carbohydrates, fat, and protein. Cereal production and its contribution to diets in developing countries exceed that of legumes and roots, tubers, plantains and bananas. Legumes are highest in protein and is rich in lysine but deficient in cystine and methionine. Cereals are intermediate in protein content; their protein is rich in cystine and methionine but deficient in lysine. Thus cereal-legume diets have a better amino acid balance than either diet alone, as shown by the high protein quality of most composite diets. Storage proteins are prolamin and glutelin in cereal endosperm, but globulin in legume cotyledon, occurring as prolamin protein body (PB) in cereals and globulin PB in legumes. Glutelin PB occurs in rice endosperm. Roots, tubers, plantains and bananas are high in moisture, hence, poor in protein content and other nutrients and have a poor postharvest shelf life. Potato protein has a balanced amino acid composition. Antinutrition factors for protein include protease (trypsin) inhibitor, tannins, and phytate.

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Effect of treatment on composition and protein and energy utilization of rice and mung bean by rats

Cited by 17 publications

References 12 publications

Nutritional properties of nonrice crops in the Asian Rice Farming Systems Network

Nutritional properties of nonrice crops in the Asian Rice Farming Systems Network

Effect of condensed tannins on the in vitro protein digestibility of mungbean (Vigna radiata (L.) Wilczek)

Comparative nutritive value of various staple foods∗

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