Zucas S M, Vasconcellos Silva E C, Fernandes M I
Rev Farm Bioquim Univ Sao Paulo. 1975 Jan-Jun;13(1):133-43.
The authors have made some chemical analysis of the deffated Brazil-nut flour. The average protein content was about 46% and aminogram showed that all the essential aminoacids were present in the protein, and a high concentration of total sulfur aminoacids was found. The chemical analysis also showed an utilization of about 54% for the Brazil-nut flour and 55% for the casein. However, the biological value of the casein prepared diet was higher than that prepared with Brazil-nut flour.
作者对脱脂巴西坚果粉进行了一些化学分析。平均蛋白质含量约为46%，氨基酸分析表明蛋白质中存在所有必需氨基酸，且发现总含硫氨基酸浓度较高。化学分析还表明，巴西坚果粉的利用率约为54%，酪蛋白的利用率为55%。然而，用酪蛋白配制的饮食的生物学价值高于用巴西坚果粉配制的饮食。
