Blood amino acid studies in the weanling rat on diets containing raw and cooked black gram (Phaseolus mungo).

Vijayalakshmi, D. and Kurien, S. and Narayanaswamy, D. and Venkat Rao, S. and Rajalakshmi, D. and Swaminathan, M. (1972) Blood amino acid studies in the weanling rat on diets containing raw and cooked black gram (Phaseolus mungo). Nutrition Reports International, 6. pp. 349-357.

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Abstract

Weanling male rats were fed diets containing 10% protein from raw or cooked black 9tam for one week. Free lysine, methionine, threonine and tryptophan were determined in the blood obtained fl;.om the animals. Plasma amino acid (PM) scores indicated that methionine is limiting in black gram proteins. Plasma levels of lysine, methionine, threonine and tryptophan were similar in rats fed raw or cooked black gram. In vitro enzymatic hydrolysis with pepsin followed by pancreatin also showed that the four amino acids are released to the same extent from the raw 0.. cooked material. These results indicate that the trypsin inhibitor of black gram, at the level present may not affect the liberation of amino acids during ·digestion of the proteins. Although the growth rates of rats fed cooked black gram were much higher than those fed the raw gram. the protein efficiency ratio (PER) was not affected as a result of cooking the legume. Supplementation of cooked black gram With methionine resulted in marked increases in the growth rate of rats and PER indicating that methionine is a first limiting amino acid in the proteins of black gram. Addition of threonine along With methionine brought about further improvements in the growth rate of rats fed methionine supplemented black gram diet indicating that threonine Is a second limiting amino acid in black gram proteins. Further, the presence of law amounts of cystine In black gram indicates that methionine and cystine are the first limiting amino acids in this legume.

Item Type:	Article
Uncontrolled Keywords:	raw cooked black gram amino acids
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 02 Amino acids 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	20 Dec 2016 06:22
Last Modified:	20 Dec 2016 06:22
URI:	http://ir.cftri.res.in/id/eprint/3212

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