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  • 1
    Electronic Resource
    Electronic Resource
    Evaluation of the protein quality and milled rices differing in protein content (1971)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 19 (1971), S. 1028-1034 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60177a043
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  • 2
    Electronic Resource
    Electronic Resource
    Protein quality of vegetable proteins as determined by traditional biological methods and rapid chemical assays (1981)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 29 (1981), S. 1063-1068 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00107a042
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  • 3
    Electronic Resource
    Electronic Resource
    Trypsin inhibitors and hemagglutinins in beans (Phaseolus vulgaris) and their relationship with the content of tannins and associated polyphenols (1982)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 30 (1982), S. 734-739 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00112a027
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  • 4
    Electronic Resource
    Electronic Resource
    The Nutritive Value of Eight Varieties of Cowpea (Vigna sinensis) (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Samples of eight varieties of cowpea, both raw and cooked, were analyzed for their chemical composition and amino acid content by microbiological methods and were also subjected to biological trials with rats in order to determine their nutritive value. Cooking caused losses as follows: 9.2% nitrogen, 17.4% crude fiber, 6270 thiamine, 52% riboflavin, and 45% niacin. With the possible exception of tryptophan, the variation for amino acids was small among all the samples, both cooked and raw, and there was no difference in ether extract and ash. The animal experiments showed marked differences in protein value among the eight samples, even though essential amino acid composition indicated only slight differences. These differences are probably due to variation in amino acid availability. The protein efficiency ratio was higher in the cowpea samples than in the beans. Since cowpeas have a higher nutritive value than common beans, as confirmed in this study, and can be grown under many environmental conditions with higher yields, their use in human feeding should be recommended in developing areas of the world having protein in low quantity and quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01705.x
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  • 5
    Electronic Resource
    Electronic Resource
    Factors Affecting the Nutritional Quality of Cottonseed Meals (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Eighteen samples of cottonseed oil meals from different countries in Central America were analyzed for proximate composition, free and total gossypol, epsilon-amino lysine groups and lysine, methionine, and threonine content. The meals were fed to weanling rats at a 10% protein level for 8 weeks, and protein efficiency ratios were determined at 4 and 8 weeks. The results showed a significant positive correlation between epsilon-amino groups of lysine content and PER and a negative correlation between weight gain and total gossypol content as well as between residual oil content and PER, or weight gain. L-lysine supplementation alone did not improve a poor-quality meal, while exhaustive extraction of the oil did increase the PER. The possibility of heat damage to the residual oil during the process of extraction was discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01797.x
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  • 6
    Electronic Resource
    Electronic Resource
    All-Vegetable Protein Mixtures for Human Feeding. The Development of INCAP Vegetable Mixture 14 Based on Soybean Flour (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Study of the complementary value of soybean and corn proteins in young growing rats resulted in the formulation of INCAP Vegetable Mixture 14: 58% corn flour, 3870 soybean flour, 3% torula yeast, 1% calcium phosphate, and 4,500 I.U. vitamin A per 100 g. The mixture contains approximately 27% protein. Formula 14, evaluated in young growing dogs, was slightly lower in protein quality than casein. Its main limiting amino acid is methionine, but only when fed at a low level of protein. The addition of lysine and threonine in the presence of methionine caused a highly significant increase in protein efficiency ratio. Only a small response was obtained when milk protein replaced Formula 14 protein in isoproteic diets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01916.x
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  • 7
    Electronic Resource
    Electronic Resource
    The nutritional value of diets based on starchy foods and common beans (1984)
    Springer
    Plant foods for human nutrition 34 (1984), S. 109-115 
    Details
    ISSN: 1573-9104
    Keywords: common bean ; supplementary effects ; starchy foods
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Feeding trials were carried out to determine the minimum amount of common beans, with and without methionine supplementation, needed to obtain positive weight gains of rats fed cassava, sweet potato, plantain and potato flours. The protein content of these materials was 1.4, 3.8, 3.1 and 9.5% on a dry weight basis as compared to 22.8% in common beans. The amount of beans added varied from 0 to 40.0% without and with 0.3% methionine. Without methionine addition, the amount of beans required to maintain body weight was 24.8% for plantain, 19.3% for cornstarch, 20.0% for cassava and 40.1% for sweet potatoes. With just potato flour in the diet, the animals gained weight. With methionine addition, the amount of beans required for body weight maintenance was: 20.1% for plantain, 10.1% for cornstarch, 14.5% for cassava, 14.6% for potato and 29.3% for sweet potatoes. Mixtures of potatoes with as little as 10% beans with methionine gave excellent protein quality values. The results confirm previous findings on sulfur amino acid contents of beans. It is of interest to point out that factors other than a low level of protein in the starchy food tested are influencing the level of beans needed in the presence or absence of methionine supplementation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01094838
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of fertilizer application on the yield, protein and fat content, and protein quality of raw and cooked grain of three amaranth species (1987)
    Springer
    Plant foods for human nutrition 37 (1987), S. 59-67 
    Details
    ISSN: 1573-9104
    Keywords: amaranth ; fertilizer on yield ; chemical composition of amaranth
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Four selections of three amaranth species were used in the study:A. cruentus (US Rodale 82S-1034),A. hypochondriacus (US Rodale 81S-1024).A. caudatus (Cusco, Peru CAC-2002) andA. cruentus (GUA-17). These were fertilized with levels of 0, 30, 60 and 90 kg/ha of a 12-24-12 fertilizer formulation applied to experimental plots 3×4m2 in four replications. The harvested grain was used for protein and fat analysis, and for protein quality evaluations on raw and on heat processed samples.A. cruentus (US) andA. hypochondriacus flowered at 43–44 days at 60 and 43cm, respectively,A. caudatus (Peru) at 51 days and 65cm, andA. cruentus (Gua) at 50 days and 80cm height. Days at harvest varied from 100 to 129 days at heights of 125 to 180cm. Yield of grain fromA. hypochondriacus (US) andA. cruentus (Gua) was higher than forA. cruentus (US) andA. caudatus, but did not differ for each pair. although not influencing yield, the application of fertilizer increased protein content forA. caudatus (Peru) from 12.35 to 14.50%; but not the protein content of the other selections. The fat content was affected differently in all four selections. The application of fertilizer did not affect protein quality either in raw or processed grain. On the other hand, processing increased protein quality, food intake, and animal performance significantly most clearly seen withA. cruentus (US) andA. caudatus (Peru) and to a lesser extent forA. hypochondriacus (US) andA. cruentus (Gua)). The data obtained showed inconsistent effects on yield and chemical composition, and no effect on protein quality with fertilizer application.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01092301
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  • 9
    Electronic Resource
    Electronic Resource
    Limiting amino acids in raw and processed amaranth grain protein from biological tests (1989)
    Springer
    Plant foods for human nutrition 39 (1989), S. 223-234 
    Details
    ISSN: 1573-9104
    Keywords: amaranth grain ; dark- and cream-colored seed ; limiting amino acids ; raw and processed amaranth
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Amino acid supplementation studies with young rats were carried out using raw and processed amaranth grain (A. cruentus) of dark- and cream- or light-colored seeds. The results of various studies repeatedly indicated that threonine is the most limiting amino acid in raw and processed, dark and cream-colored grain. Protein quality as measured either as NPR or PER was improved by threonine addition alone or with other amino acids and decreased liver fat to values similar to those measured with casein. This finding contradicts the reports that state that leucine, determined by chemical score, is the most limiting amino acid. Leucine addition alone or with other amino acids did not improve protein quality. The study confirmed cream-colored grain to be nutritionally superior to dark grain and that properly processed grain, light- or dark-colored, has higher protein quality than raw grain.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01091933
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