Evaluation of protein quality, methionine and lysine availability, and phytic acid in natural fermented lentils, rice and their blend [Egypt]
1988
Shekib, L.A.E. (Alexandria Univ. (Egypt). Faculty of Agriculture)
The effect of natural fermentation on the protein efficiency ratio (PER), methionine and lysine availability, phytic acid, total phosphorus and inorganic phosphorus contents in lentils, rice, and lentil-rice blend at a ratio of 1:1 (w/w), was studied. The PER of raw lentils, rice and lentil-rice blend were 0.74, 1.19 and 1.39 before fermentation, and, 1.12, 1.98 and 2.22, after 3 days of fermentation, respectively. The available methionine increased significantly in fermented lentils and lentil-rice blend, while the available lysine increased significantly in fermented rice and lentil-rice blend. After 2 days of fermentation phytic acid disapeared completely from fermented rice. Fermentation of lentils and lentil-rice blend caused decrease in their phytic acid content by 26.7% and 45.15 respectively. No significant changes occurred in the total phosphorus content of lentils, rice or their blend.
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