Journalartikel

Jahr der Veröffentlichung: 1982

Seiten: 70-76

Zeitschrift: The Journal of Nutrition

Bandnummer: 112

Heftnummer: 1

ISSN: 0022-3166

eISSN: 1541-6100

DOI Link: https://doi.org/10.1093/jn/112.1.70

Verlag: Elsevier

Abstract: 
The chemical composition and the protein quality of 3 samples of L. mutabilis (a raw, semi-sweet variety; cooked, water-extracted seeds; and alcohol-extracted oil cake) were studied. The protein content varied from 47.7% dry weight (raw seeds) to 65.3% (oil-cake). Compared to the FAO reference pattern sulfur-containing amino acids are first limiting. The water-extracted sample contained 26.9% oil and the polyunsaturated/saturated fatty acid ratio of 30 seed samples was 5.3. Alkaloid content of raw seed was high (3.3%), but could be reduced or nearly eliminated by water-and-alcohol extraction or plant breeding. Other anti-nutritive substances were present only in trace quantities. Protein quality measured as protein efficiency ratio (PER) gave low values for the non-supplemented lupin proteins (1.34 semi-sweet variety; 1.53 water-extracted seeds; 1.19 oil-cake; 3.09 casein), but the PER were improved by the addition of 0.2% DL-methionine to the diets (3.05, 2.69, 2.81, respectively). Raw and processed lupin protein showed an excellent apparent digestibility (80.0-85.8%, casein 87.1%) in rats. Studies of net protein utilization (NPU) and biological value (BV) confirmed the importance of methionine supplementation. The true digestibility of 92% was equivalent to that of casein.

Harvard-Zitierstil: SCHOENEBERGER, H., GROSS, R., CREMER, H. and ELMADFA, I. (1982) COMPOSITION AND PROTEIN-QUALITY OF LUPINUS-MUTABILIS, The Journal of Nutrition, 112(1), pp. 70-76. https://doi.org/10.1093/jn/112.1.70

APA-Zitierstil: SCHOENEBERGER, H., GROSS, R., CREMER, H., & ELMADFA, I. (1982). COMPOSITION AND PROTEIN-QUALITY OF LUPINUS-MUTABILIS. The Journal of Nutrition. 112(1), 70-76. https://doi.org/10.1093/jn/112.1.70