Limiting amino acids in Bengal gram (Cicer arietinum) as determined from blood amino acid levels and amino acid supplementation studies in the rat.

Khader, V. and Rao, S. V. (1982) Limiting amino acids in Bengal gram (Cicer arietinum) as determined from blood amino acid levels and amino acid supplementation studies in the rat. Annals of Nutrition and Metabolism, 26 (6). 353-359; 24 ref..

PDF Annals of Nutrition and Metabolism, Volume-26(6 (1982)ed 353-359.pdf - Published Version Restricted to Registered users only Download (1MB)

Abstract

The limiting amino acids of Bengal gram (Cicer arietinum) were determined from plasma amino acid score and ratio and growth response of weanling rats to supplements of amino acids. Methionine, threonine and tryptophan were the most limiting. Protein efficiency ratio of raw and cooked Bengal gram given at 10% protein increased from 2.7 to 3.7 and 2.4 to 3.4, respectively, on supplementing the diets with methionine, threonine and tryptophan. Plasma contents of lysine, methionine, threonine and tryptophan were similar in rats given raw or cooked Bengal gram, indicating that trypsin inhibitor or others which may be present in the raw gram do not affect the biological availability of those amino acids.

Item Type:	Article
Uncontrolled Keywords:	limiting-amino-acids; chickpeas-; amino-acids; blood-
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 02 Amino Acid Biochemistry 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Nov 2016 06:10
Last Modified:	24 Nov 2016 06:10
URI:	http://ir.cftri.res.in/id/eprint/8568

Actions (login required)

View Item