Nutritional value of mung bean (Vigna radiata) as effected by cooking and supplementation
The study was conducted to improve the nutritional value of Mung (Vigna radiata) by supplementation with different kinds of meat. Diets were prepared using raw and cooked Mung and then cooked Mung was supplemented with poultry, mutton and beef at 10, 15, and 20 percent levels. Nutritional value of M...
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Sociedad Latinoamericana de Nutrición
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| Series: | Archivos Latinoamericanos de Nutrición |
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| Online Access: | http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222000000400009&lng=en&tlng=en |
| _version_ | 1828080674932785152 |
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| author | Nighat Bhatty A.H. Gilani Saeed Ahmad Nagra |
| author_facet | Nighat Bhatty A.H. Gilani Saeed Ahmad Nagra |
| author_sort | Nighat Bhatty |
| collection | DOAJ |
| description | The study was conducted to improve the nutritional value of Mung (Vigna radiata) by supplementation with different kinds of meat. Diets were prepared using raw and cooked Mung and then cooked Mung was supplemented with poultry, mutton and beef at 10, 15, and 20 percent levels. Nutritional value of Mung was determined by chemical analysis as well as by rat assay. Mung had 25 percent protein and minor losses were observed during cooking. It had 1.21 percent lysine which was reduced by 43 percent on cooking. Other amino acids also showed losses during cooking. The Protein Efficiency Ratio (PER) of diet containing Mung was significantly reduced on cooking (1.86 vs 1.40). On the contrary cooking resulted in some improvement of Net Protein utilization (NPU) and True Digestibility (TD) of the Mung based diets. Twenty percent level of different meats showed better results in terms of PER, NPU and TD. |
| first_indexed | 2024-04-11T03:23:27Z |
| format | Article |
| id | doaj.art-3d59aaeee7fd47dba49b3c317f950292 |
| institution | Directory Open Access Journal |
| issn | 0004-0622 |
| language | English |
| last_indexed | 2024-04-11T03:23:27Z |
| publisher | Sociedad Latinoamericana de Nutrición |
| record_format | Article |
| series | Archivos Latinoamericanos de Nutrición |
| spelling | doaj.art-3d59aaeee7fd47dba49b3c317f9502922023-01-02T08:03:23ZengSociedad Latinoamericana de NutriciónArchivos Latinoamericanos de Nutrición0004-0622504374379S0004-06222000000400009Nutritional value of mung bean (Vigna radiata) as effected by cooking and supplementationNighat Bhatty0A.H. Gilani1Saeed Ahmad Nagra2University of AgricultureUniversity of AgricultureUniversity of AgricultureThe study was conducted to improve the nutritional value of Mung (Vigna radiata) by supplementation with different kinds of meat. Diets were prepared using raw and cooked Mung and then cooked Mung was supplemented with poultry, mutton and beef at 10, 15, and 20 percent levels. Nutritional value of Mung was determined by chemical analysis as well as by rat assay. Mung had 25 percent protein and minor losses were observed during cooking. It had 1.21 percent lysine which was reduced by 43 percent on cooking. Other amino acids also showed losses during cooking. The Protein Efficiency Ratio (PER) of diet containing Mung was significantly reduced on cooking (1.86 vs 1.40). On the contrary cooking resulted in some improvement of Net Protein utilization (NPU) and True Digestibility (TD) of the Mung based diets. Twenty percent level of different meats showed better results in terms of PER, NPU and TD.http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222000000400009&lng=en&tlng=enfrijol mungovalor nutricionalsuplementaciónpakistán |
| spellingShingle | Nighat Bhatty A.H. Gilani Saeed Ahmad Nagra Nutritional value of mung bean (Vigna radiata) as effected by cooking and supplementation Archivos Latinoamericanos de Nutrición frijol mungo valor nutricional suplementación pakistán |
| title | Nutritional value of mung bean (Vigna radiata) as effected by cooking and supplementation |
| title_full | Nutritional value of mung bean (Vigna radiata) as effected by cooking and supplementation |
| title_fullStr | Nutritional value of mung bean (Vigna radiata) as effected by cooking and supplementation |
| title_full_unstemmed | Nutritional value of mung bean (Vigna radiata) as effected by cooking and supplementation |
| title_short | Nutritional value of mung bean (Vigna radiata) as effected by cooking and supplementation |
| title_sort | nutritional value of mung bean vigna radiata as effected by cooking and supplementation |
| topic | frijol mungo valor nutricional suplementación pakistán |
| url | http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222000000400009&lng=en&tlng=en |
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