title: The complementation effects on dietary protein of ungerminated and germinated mung bean (Phaseolus aureus) with rice.
abstract: Biological evaluations using rats were carried out to determine the complementation effects on dietary protein of cooked mung bean/rice and cooked germinated mung bean/rice mixtures. On an isoproteic basis, mung bean protein was found to be of a lower quality than rice protein. Upon complementation with rice, however, the protein quality of the ungerminated and germinated mung bean/rice mixtures steadily increased when rice was incorporated to provide 25, 50 and 75% of the protein in the diet. A comparison study between germinated and ungerminated mung bean/rice mixtures indicated that the latter mixture was of a better protein quality. Nevertheless, replacement of 75% of the dietary protein of mung bean by rice showed no difference between the germinated and ungerminated mung bean.
mesh_terms: D000601:Amino Acids, Essential / Q000032:analysis; D000818:Animals; D004044:Dietary Proteins / Q000032:analysis; D007887:Fabaceae; D005526:Food, Formulated; D005527:Food, Fortified; D009753:Nutritive Value; D012275:Oryza; D010946:Plants, Medicinal; D051381:Rats
chemical_list: D000601:Amino Acids, Essential; D004044:Dietary Proteins