Bhatty N, Gilani A H, Nagra S A
Department of Rural Home Economics, University of Agriculture, Faisalabad, Pakistan.
Int J Food Sci Nutr. 2000 May;51(3):169-74. doi: 10.1080/09637480050029665.
The study was conducted to determine the nutritional value of mash (Vigna mungo) in raw and cooked forms and as effected by supplementation with different kind of meat, i.e. poultry, mutton and beef at 10, 15 and 20% levels. Nutritional assessment of all mash-containing diets (without or with supplementation) was made by chemical analysis as well as through rat assay. Mash contained 23.83% protein. Cooking resulted in minor changes in nutrients. Mash had 1.79% lysine which was reduced by 35% on cooking. All other amino acids also showed losses during cooking. Protein efficiency ratio (PER) of diet containing raw mash was 1.9% and cooking improved it to 2.8%. True digestibility (TD) also showed a significant improvement. Supplementation of mash with different kinds of meat did not improve the PER significantly over unsupplemented diet containing cooked mash only. TD, however, was improved from 74.89% in cooked to 75.58-87.06% in supplemented diets. Similarly net protein utilization (NPU), as a result of meat supplementation, improved from 43.54% in cooked to 42.88%-51.96%. Higher PER, TD and NPU values were observed in diets containing mash supplemented with 20% level of different meats.
本研究旨在确定生熟两种形式的绿豆糊的营养价值，以及添加不同种类肉类（即家禽肉、羊肉和牛肉，添加水平分别为10%、15%和20%）对其营养价值的影响。通过化学分析以及大鼠试验对所有含绿豆糊的日粮（未添加或添加了肉类）进行营养评估。绿豆糊含有23.83%的蛋白质。烹饪导致营养成分发生轻微变化。绿豆糊含有1.79%的赖氨酸，烹饪后减少了35%。所有其他氨基酸在烹饪过程中也有损失。含生绿豆糊日粮的蛋白质效率比（PER）为1.9%，烹饪后提高到2.8%。真消化率（TD）也有显著提高。与仅含熟绿豆糊的未添加日粮相比，添加不同种类肉类并没有显著提高PER。然而，TD从熟绿豆糊日粮的74.89%提高到添加日粮的75.58% - 87.06%。同样，由于添加了肉类，净蛋白质利用率（NPU）从熟绿豆糊日粮的43.54%提高到42.88% - 51.96%。在添加了20%不同肉类的含绿豆糊日粮中观察到了更高的PER、TD和NPU值。
