脱脂番茄（Lycopersicum esculentus）籽饼的营养成分及生物学评价

Nutrient composition and biological evaluation of defatted tomato (Lycopersicum esculentus) seed cake.

作者信息

Rao P U

机构信息

National Institute of Nutrition, Indian Council of Medical Research, Hyderabad.

出版信息

Plant Foods Hum Nutr. 1991 Jan;41(1):101-6. doi: 10.1007/BF02196386.

DOI:10.1007/BF02196386

PMID:1850131

Abstract

Defatted tomato seed cake was analysed for its nutrient composition and its protein quality was evaluated in 21 day old male rats. The cake is found to be rich not only in protein (40%), minerals like phosphorus, calcium and magnesium but also in crude fiber. Lysine content of the cake protein was in the range of that found in groundnut cake protein. Sulphur containing amino acids were limiting in this protein. However, the protein quality of the cake, as judged by PER and NPU, was relatively lower compared to that of groundnut cake. Its high lysine content (5.1 g%) will be of help to improve the cereal based farm animal feed quality.

摘要

对脱脂番茄籽饼进行了营养成分分析，并在21日龄雄性大鼠中评估了其蛋白质质量。发现该饼不仅富含蛋白质（40%）、磷、钙和镁等矿物质，还富含粗纤维。该饼蛋白质的赖氨酸含量与花生饼蛋白质中的赖氨酸含量范围相当。含硫氨基酸是这种蛋白质的限制因素。然而，根据蛋白质效率比（PER）和净蛋白质利用率（NPU）判断，该饼的蛋白质质量与花生饼相比相对较低。其高赖氨酸含量（5.1 g%）将有助于提高以谷物为基础的家畜饲料质量。