دورية أكاديمية
Availability of essential amino acids in corn flour and corn bread.
| العنوان: | Availability of essential amino acids in corn flour and corn bread. |
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| المؤلفون: | El-Shafei MM, Abbassi MH, Bassily NS, Said AK |
| المصدر: | Die Nahrung [Nahrung] 1983; Vol. 27 (8), pp. 803-8. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Akademie-Verlag Country of Publication: Germany NLM ID: 0142530 Publication Model: Print Cited Medium: Print ISSN: 0027-769X (Print) Linking ISSN: 0027769X NLM ISO Abbreviation: Nahrung Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Berlin, Akademie-Verlag. |
| مواضيع طبية MeSH: | Amino Acids, Essential/*metabolism , Dietary Proteins/*metabolism , Zea mays/*analysis, Amino Acids/analysis ; Animals ; Bread/analysis ; Dietary Proteins/standards ; Digestion ; Flour/analysis ; Growth ; Nutritive Value ; Rats |
| مستخلص: | The availability of nitrogen, lysine and 9 essential amino acids was determined in corn before and after baking. Lysine availability was determined by the growth response method on weaning rats using regression analysis of body weight gain or moisture gain against lysine consumed from corn flour and corn bread. The results show a high correlation between lysine consumed and weight gain or moisture gain (r = 0.95) for rats fed the standard diets for 3 weeks. A good correlation was also obtained for corn bread. The results of lysine availability show that baking greatly improves availability by both ways of calculation. The availability of nitrogen and essential amino acids were also investigated by the balance trials with rats. Results show that availability values for nitrogen and all amino acids except threonine increased by baking. Data for food intake, weight gain, food efficiency, PER, NPR and true digestibility revealed that baking had little or no effect on nutritive value of corn tested in this investigation. |
| المشرفين على المادة: | 0 (Amino Acids) 0 (Amino Acids, Essential) 0 (Dietary Proteins) |
| تواريخ الأحداث: | Date Created: 19830101 Date Completed: 19831220 Latest Revision: 20190919 |
| رمز التحديث: | 20221213 |
| DOI: | 10.1002/food.2750270809 |
| PMID: | 6633636 |
| قاعدة البيانات: | MEDLINE |
| تدمد: | 0027-769X |
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| DOI: | 10.1002/food.2750270809 |