Nnam N M
Department of Home Science and Nutrition, University of Nigeria, Nsukka, Nigeria.
Int J Food Sci Nutr. 2001 Jan;52(1):25-9. doi: 10.1080/09637480020027246.
The protein quality of four blends based on sprouted sorghum, bambara groundnuts and fermented sweet potatoes had been evaluated by rat feeding experiments; casein served as a reference protein. The test proteins were incorporated to make up 1.6% total nitrogen. There was an inverse relationship between % nitrogen disgestibility and the proportion of sorghum protein in the blend; being highest (89.7%) in the diets based on sorghum:bambara groundnut:sweet potatoes with protein ratios of 52:46:2. This blend proved to be optimum when the biological value (93.6%) and the net protein utilization (84%) were used as protein indices. The findings imply that foods with good protein quality could be formulated from a blend of sorghum-bambara groundnut and sweet potatoes, provided appropriate processing and blending are taken into consideration.
通过大鼠喂养实验评估了基于发芽高粱、 bambara 花生和发酵红薯的四种混合物的蛋白质质量；酪蛋白作为参考蛋白质。将测试蛋白质掺入以构成总氮的 1.6%。氮消化率百分比与混合物中高粱蛋白的比例呈反比关系；在基于高粱：bambara 花生：红薯且蛋白质比例为 52:46:2 的日粮中最高（89.7%）。当将生物价值（93.6%）和净蛋白质利用率（84%）用作蛋白质指标时，这种混合物被证明是最佳的。研究结果表明，如果考虑适当的加工和混合，高粱 - bambara 花生和红薯的混合物可以配制出蛋白质质量良好的食品。
