Title: Effect of heat and media on protein quality and trypsin inhibitors of mung bean (Vigna radiata L. Wilczek)
Subject:
applied nutrition heat media protein quality trypsin inhibitors mungbean Vigna radiataTags (theses)
Author/s: Anchanee Utaipatanacheep
PR-T
1976
T - ApNu 1
SEARCA Library
TD
University of the Philippines Los Baños (UPLB),
October 1976
College, Laguna, Philippines :
Raw, sucrose solution cooked and boiled mung beans were evaluated for protein quality in vivo using rats and for trypsin inhibitor activity in. vitro. Heat treatment did not significantly improve the protein quality of mung bean at 2% and 8% level although the PER, RPV, NPU values and growth performance of rats fed boiled mung bean was higher than those fed raw mung bean. However,the PER and NPU values of 5% boiled mung bean differed significantly from raw mung bean and mung bean cooked with sucrose solution. Sugar medium decreased the nutritive value and proximate protein content lower than raw mung bean. The standard protein source, skim milk, was twice as better than any of the mung bean treatments.
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