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In vivo [rat assay] assessment of nutritional improvement of peas [Pisum sativum L.] / Nagra, S.A.;Bhatty, N.
Tác giả : Nagra, S.A.;Bhatty, N.
Năm xuất bản : 2007
Chủ đề : 1. Food Handling. 2. Food Supply. 3. Nutritive Value. 4. Peas. 5. Rats.
Thông tin chi tiết
Tóm tắt : | 646-653 This study was conducted to determine the nutritional value of peas [Pisum sativum L.] in raw and cooked form and when supplemented with chicken, mutton or beef. Peas had 3.0% lysine, which decreased to 0.6% on cooking. Protein efficiency ratio [PER] of the raw pea diet improved significantly on cooking [P < 0.05]. True digestibility [TD] and net protein utilization [NPU] also showed significant improvement [P < 0.05]. Supplementation of cooked peas with 15% poultry meat, mutton or beef improved PER significantly [P < 0.05]. Higher PER, TD and NPU values were observed in diets supplemented with 15%-20% mutton or beef |
Thông tin dữ liệu nguồn
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https://iris.who.int/handle/10665/117294 |