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Composition of faba bean (Vida faba L.): Nutritional response upon processed beans feeding in rats

Indian Agricultural Research Journals

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Title Composition of faba bean (Vida faba L.): Nutritional response upon processed beans feeding in rats
 
Creator KUSHWAH, AMEETA
KUSHWAH, H S
RAJAWAT, PRAKRATI
SHROTI, SEEMA
 
Subject Feeding, Nutritional response, Rats, Vida faba
 
Description Among 7 varieties offaba bean (Vicia faba L.), JV-2 contained maximal protein and minimal anti-trypsin activity and exhibited highest in vitro protein digestibility. However, the level 9f S-containing amino acid was low. Heat treatments and germination of the beans affected their composition variably. Feeding experiment in rats on isoproteinic (10%) raw and processed bean diets recorded significantly higher growth rate and protein efficiency ratio on processed beans particularly upon germination compared to raw bean. Digestibility coefficient, biological value and net protein utilization were also maximally depicted by germinated bean fed animals followed by heat treated compared to raw bean fed group.
 
Publisher Directorate of Knowledge Management in Agriculture
 
Contributor —
 
Date 2014-02-18
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
—
 
Format application/pdf
 
Identifier http://epubs.icar.org.in/ejournal/index.php/IJAnS/article/view/37687
 
Source The Indian Journal of Animal Sciences; Vol 72, No 8 (2002)
0367-8318
 
Language eng
 
Relation http://epubs.icar.org.in/ejournal/index.php/IJAnS/article/view/37687/16894
 
Rights Copyright (c) 2014 The Indian Journal of Animal Sciences