CHEMICAL-COMPOSITION, AMINO-ACID CONTENT AND PROTEIN-QUALITY OF CANAVALIA SPP SEEDS
CHEMICAL-COMPOSITION, AMINO-ACID CONTENT AND PROTEIN-QUALITY OF CANAVALIA SPP SEEDS
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DOI：
10.1002/jsfa.2740400104
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发表时间：
1987-01-01
影响因子：
4.1
通讯作者：
ELIAS, LG
中科院分区：
文献类型：
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作者：
BRESSANI, R;BRENES, RG;ELIAS, LG
Canavalia ensiformis 是一种谷物豆科植物，具有良好的利用可能性，但有关其化学成分和营养品质的报告尚不明确。本研究提供了 C. ensiformis、C.gladiata 和 C. maritima 谷物的化学和营养数据。这三个物种的蛋白质含量差异主要是由于粗纤维含量的差异。蛋白质含量为26.9%至22.4%，粗纤维含量为8.5%至17.3%。这是由于种皮百分比的差异造成的。 C. ensiformis 和 C.gladiata 的氨基酸含量基本相同，均缺乏含硫氨基酸，但富含赖氨酸。高压烹饪和烘烤降低了赖氨酸水平。这三个物种的矿物质含量基本相同，与大多数食用豆类一样，钾含量很高。饲喂试验表明，原谷物的营养质量较低，但通过高压蒸煮和烘烤后，营养质量得到显着改善。蛋白质消化率为 47.9%，煮熟和烘烤样品的消化率分别为 76.4% 和 78.7%。 C. ensiformis 和 C.gladiata 的蛋白质质量相同（PER = 1.24），并且补充蛋氨酸后蛋白质质量显着提高。
Canavalia ensiformis is a grain legume that offers good possibilities for its use, but reports on its chemical composition and nutritive quality are not readily available. This study presents chemical and nutritional data on C. ensiformis, C. gladiata and C. maritima grains. The three species varied in protein content mainly because of differences in crude fibre content. Protein varied from 26.9 to 22.4%, and crude fibre varied from 8.5 to 17.3%. This was due to differences in seed‐coat percentage. The amino acid content in C. ensiformis and C. gladiata was essentially the same, and both were deficient in sulphur‐containing amino acids but rich in lysine. Pressure cooking and roasting reduced lysine levels. Mineral content in the three species was essentially the same, with high potassium levels as is the case with most food legumes. Feeding trials indicated low nutritional quality for the raw grain, which was significantly improved by pressure cooking and roasting. Protein digestibility was 47.9%, and cooked and roasted samples had 76.4 and 78.7%, respectively. Both C. ensiformis and C. gladiata had the same protein quality (PER = 1.24), and it was significantly improved with methionine supplementation.