THE NUTRITIONAL EVALUATION OF BROAD BEAN PROTEIN
- VernacularTitle:蚕豆蛋白粉的营养评价
- Author:
Famiao DUAN
;
Chengyu SU
;
Shuidi TANG
- Publication Type:Journal Article
- Keywords:
broad bean protein s-containing amino acid
- From:
Acta Nutrimenta Sinica
1956;0(03):-
- CountryChina
- Language:Chinese
-
Abstract:
Broad bean has been extensively cultured in China. Its protein content is found 23.59% and has been as a high protein foodstuff. However its ami-no acid pattern is unbalanced, deficient in s-containing amino acid and tr-yptophan. The nutritional value of broad bean protein studied by rat feeding expeirment have indicated that the protein efficacy ratio (PER) is 0.82-1.19; the net protein ratio (NPR) is 2.52-2.48; the biological value (BV) is 47.88-49.54%; the net protein utilization(NPU) is 45.5-46.1% and the true digestion (TD) is 91.7-95.9%. Except for the TD value, all the 4 indicators of broad bean powder have been shown significantly lower than that of casein (p≤0.05), because of the protein of broad bean deficient in s-containins amino acids and tryptophan. It is suggested that broad bean should be ingested together with other food in order to improve the amino acid component for enhancing its nutritional value.
