豆薯（Sphenostylis stenocarpa (Hochst ex A. Rich) harms.）的必需氨基酸组成及生物学价值
Essential amino acid composition and biological quality of yambean, Sphenostylis stenocarpa (Hochst ex A. Rich) harms.
作者信息
Agunbiade S O, Longe O G
机构信息
University of Ibadan, Department of Animal Science, Nigeria.
出版信息
Nahrung. 1999 Feb;43(1):22-4. doi: 10.1002/(SICI)1521-3803(19990101)43:1<22::AID-FOOD22>3.0.CO;2-U.
The essential amino acids and protein bioavailability of raw, roasted and pre-soaked, pressure cooked yambean were evaluated. Roasting caused decrease of 8% while soaking with pressure cooking caused decrease of 15-39% in the lysine composition of yambean. Rats fed raw, unprocessed bean diet showed overt signs of diarrhoea, poor protein utilization and hence poor growth. Processing considerably improved all growth indices--food conversion efficiency, protein efficiency ratio, digestibility, biological value, net protein utilization, protein retention efficiency and net protein ratio.
对生的、烤制的以及预浸泡后经压力烹饪的豆薯的必需氨基酸和蛋白质生物利用率进行了评估。烤制使豆薯的赖氨酸含量降低了8%，而预浸泡后经压力烹饪则使其赖氨酸含量降低了15%至39%。喂食生的、未加工豆薯饮食的大鼠出现了腹泻、蛋白质利用率低以及生长不良的明显迹象。加工显著改善了所有生长指标——食物转化效率、蛋白质效率比、消化率、生物价、净蛋白质利用率、蛋白质保留效率和净蛋白质比。
Zotero 插件