Amino acid contents and biological value of protein in various amaranth species
Pisarikova, B.(Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic))E-mail:[email protected] | Kracmar, S.(Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic)) | Herzig, I.(Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic))
Amino acid content before and after heat treatment was assessed in grains of six varieties of four amaranth species (Amaranthus cruentus, A. hypochondriacus, A. caudatus, A. hybridus) cultivated in the Czech Republic. High content of Lys and Arg was detected in both heat treated and untreated grains, as well as satisfactory content of Cys and lower levels of Met, Val, Ile and Leu. The latter three amino acids appeared as limiting. Chemical scores of essential amino acids and essential amino acid index (EAAI) were determined. EAAI value of 90.4% showed the favourable nutritional quality of amaranth protein, which is almost comparable with egg protein. Heat treatment by popping at 170 to 190 deg C for 30 s resulted in decreased EAAI to 85.4%. Val and Leu contents decreased significantly. Amaranth may be used as a substitution of meat-and-bone meals.
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