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
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Indian Council of Agricultural Research