Nutritional evaluation of some varieties of lentil (Lens esculenta)
1985
Dhinsa, K.S. | Sood, D.R. | Chaudhary, M.S. (Haryana Agricultural Univ., Hissar (India). Dept. of Chemistry and Biochemistry)
Six lentil cultivars (Pusa-4, Pusa-6, L-9-12, Pant 234, Pant 406 and T-36) were evaluated in terms of food nutrients. The moisture content varied from 26.30% to 37.10% ether extract from 3.20% to 3.90%, crude fat from 4.10% to 4.50%, mineral matter from 2.60% to 2.90%, nitrogen free extract from 58.70% to 62.50%, cystine from 0.62 to 0.70 g/100g protein, methionine from 0.47 to 0.70 g/100g protein, tryptophan from 0.82% to 0.90%, food energy from 405.20 to 429.20 Kcal/100g, chemical score for sulphur amino acids from 19.45 to 25.45, chemical score for tryptophan from 51.25 to 62.50, in vitro protein digestibility from 64.20% to 69.00% and biological value from 50.94% to 54.74%. Variety Pusa-6 was found to be nutritionally superior in terms of methionine, cystine, chemical score and biological value and may be utilised in breeding programmes aimed at envolving nutritionally superior varieties
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