Dario A C, Salgado J M
Setor de Nutrição Humana e Alimentos, Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, Piracicaba, Brazil.
Plant Foods Hum Nutr. 1994 Oct;46(3):213-9. doi: 10.1007/BF01088993.
The quality of the cowpea bean protein was improved through supplementations with flours from beans exposed to microwave oven treated with cereal proteins such as wheat, rice, corn, and sorghum. Biological assays results with these blends showed that the casein exceeded the other diets concerning digestibility only; however, in parameters such as biological value, net protein utilization (NPU), protein efficiency ratio (PER) and nutritional efficiency ratio (NER), no significant differences occurred. Among all elaborated blends, the one with irradiated beans submitted to microwave oven for 30 minutes (65%) + rice (35%) presented the best results. The soup elaborated with the best supplemented blend was satisfactory concerning color, odor, flavor and texture.
通过添加经微波炉处理的豆类面粉，并补充小麦、大米、玉米和高粱等谷物蛋白，豇豆蛋白的质量得到了改善。这些混合物的生物学分析结果表明，酪蛋白仅在消化率方面超过了其他日粮；然而，在生物价值、净蛋白质利用率（NPU）、蛋白质效率比（PER）和营养效率比（NER）等参数方面，没有显著差异。在所有配制的混合物中，经微波炉照射30分钟的豆类（65%）+大米（35%）的混合物表现出最佳效果。用最佳补充混合物制作的汤在颜色、气味、风味和质地方面都令人满意。
