Supplementary relations between the proteins of cowpea (Vigna sinensis) ragi and jowar.

Narayanaswamy, D. and Daniel, V. A. and Kurien, S. and Swaminathan, M. and Rajalakshmi, D. (1975) Supplementary relations between the proteins of cowpea (Vigna sinensis) ragi and jowar. Baroda Journal of Nutrition, 2. pp. 31-36.

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Abstract

Ragi, jowar and cowpeas were analysed for lysine, threonine, sulphur amino acids and tryptophan by microbiological assays and their chemical scores calculated according to egg protein as well as FAO reference pattern (1973) for children. Ragi and jowar were found to have chemical scores of 50 and 48 according to the former and 59 and 59 according to the latter. The corresponding values for cowpeas were 33 and 51. The PER values of ragi and jowar proteins at 6% level were 1.29 and 2.05 respectively and increased to 2.14 and 2.84 when the two proteins were mixed in the ratio of 3 : 1 and 1 : 1 respectively. The PER values of jowar and cowpea proteins fed at the 10% level were 1.09 and 2.18 respectively and increased to 1.79 and 2.16 when the proteins were mixed in the ratio of 3 : 1 and 1 : 1. The results suggest no correlation between chemical score and PER possibly because of methionine requirements being exaggerated according to either pattern.

Item Type:	Article
Uncontrolled Keywords:	Ragi, jowar, cowpeas, proteins
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Jul 2016 12:48
Last Modified:	13 Jul 2016 12:48
URI:	http://ir.cftri.res.in/id/eprint/5904

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