[Nutritional quality of a protein concentrate of chick-peas (Cicer arietinum) obtained by ultrafiltration].
The nutritive quality of a protein concentrate from chickpea (Cicer arietinum) obtained by ultrafiltration was evaluated. Three biological assays and the apparent protein digestibility (APD) were utilized. In addition, the effect of the supplementation with methionine to protein concentrate was observed. The protein efficiency ratio (PER), net protein ratio (NPR) and nitrogen utilization (NU) were 1.86, 3.11 and 3.11 respectively, compared with the values of casein ANRC of 2.50 4.02 y 4.01. Only the PER of the protein concentrate from chick-pea (Cicer arietinum) was increased significantly (< 0.05) higher with respect to raw chick-pea (Cicer arietinum), but lower with respect to casein ANRC.
Ulloa
J A
JA
Centro de Investigación en Ingeniería y Tecnología, Universidad Autónoma de Nayarit, México.
Valencia
M E
ME
D000818:Animals; D001682:Biological Availability; D004044:Dietary Proteins / Q000378:metabolism; D007887:Fabaceae / Q000737:chemistry*; D008297:Male; D008715:Methionine / Q000032:analysis; D009584:Nitrogen / Q000032:analysis; D010940:Plant Proteins / Q000737:chemistry / Q000302:isolation & purification* / Q000493:pharmacokinetics; D010946:Plants, Medicinal; D051381:Rats; D017207:Rats, Sprague-Dawley; D014462:Ultrafiltration
D004044:Dietary Proteins; D010940:Plant Proteins; D008715:Methionine; D009584:Nitrogen
Calidad nutritiva de un concentrado proteínico de garbanzo (Cicer arietinum) obtenido por ultrafiltración.