Pradeep K U, Geervani P, Eggum B O
Post Graduate and Research Centre, Home Science Faculty, A.P. Agricultural University, Hyderabad, India.
Plant Foods Hum Nutr. 1991 Jul;41(3):269-76. doi: 10.1007/BF02196396.
Influence of eight common Indian spices on the protein quality of sorghum and chickpea was studied. Spices used include red chillies (Capsicum annum), black pepper (piper nigrum), coriander seeds (Coriandrum sativum) cumin seeds (Cuminum cyminum), garlic (Allium sativum), asafoetida (Ferula foetida), dry ginger (Zingiber officinale) and ajowan (Carum copticum). Addition of spices did not affect protein digestibility (TD) of sorghum. The BV of all sorghum diets with spices was higher than that of control diet. However, it was significant only in case of diets combined with red chilli + coriander (1:1) mix, black pepper + cumin (1:1) mix, coriander and cumin. Addition of spices did not have any effect on TD or BV of chickpea diets.
研究了八种常见印度香料对高粱和鹰嘴豆蛋白质质量的影响。使用的香料包括红辣椒（辣椒属）、黑胡椒（胡椒属）、芫荽籽（芫荽属）、孜然籽（枯茗属）、大蒜（葱属）、阿魏（阿魏属）、干姜（姜属）和阿育吠陀（藏茴香属）。添加香料不影响高粱的蛋白质消化率（TD）。所有添加香料的高粱日粮的生物利用率（BV）均高于对照日粮。然而，只有在与红辣椒+芫荽（1:1）混合物、黑胡椒+孜然（1:1）混合物、芫荽和孜然混合的日粮中才具有显著意义。添加香料对鹰嘴豆日粮的TD或BV没有任何影响。
